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Payesh recipe
Bengali payesh recipe that includes step-by-step. Payesh is one of the Bengali birthday-themed dessert that is served at all homes in Bengal. Payesh is a sweet mix made of milk and rice, flavoured with cardamom and bay leaves. Aside from West Bengal & Bangladesh, the sweet is also known in the form of Rice Kheer(in Hindi language)or Payasam (in South Indian languages).
eam milk and sugar are two essential ingredients to make this delicious dish. Payesh is typically prepared using chini or sugar. However, we(Bengalis) offer a different payesh recipe that is gurer for those who want to replace sugar with Gur.
In order to make this recipe, first the rice has to be soaked in water for about 30 minutes. Then, boil a liter of full-fat milk, with crushed bay leaves, cardamoms, or Tej pata for another 30 minutes. Then, the rice that has been soaked should be added to the boiled milk and simmered until soft. Finally, add dry fruits and sugar to cook for just a bit to get this chaler payesh appetite to eat.
In the bengali food there are a variety of payesh recipes present. But this particular chaler payesh(rice the kheer) is made to mark any important day such as the birthday of a person, rice celebrations (annaprashan), and upanayana(thread ceremony in English).According to our Indian tradition, a birthday is uncomplete without this sweet Kheer. Even though payesh is described as an Bengali birthday-themed sweet however, this home-cooked dessert is delicious to serve at lunchtime or dinner, too.
According to the bengali culture, at the rice-eating ceremonies or annaprashan(when an infant first consumes rice) We serve Kheer or payesh with our food during lunch.
for a quick payesh dish, in lieu of slow cooker, include khoya or mawa condensed milk or milkmaid to create an extremely thick consistency. It is a dish that we don't serve this dish hot but we think that it tastes delicious when it is served cold. The old folks say payesh is delicious with bengali poori or luchi but I've never had the sweet food in that manner.
I came across this simple and delicious payesh recipe through my personal experiments in my kitchen by employing a few simple tricks. These tricks are explained in the recipe as well as in the tips section that follows. I hope these tricks and tips will assist you prepare it at home. Let me know your valuable feedback by writing it in the comments section below.
Bengali payesh recipe - bengali birthday special sweet or dessert
The prep time is 5 minutes
Cooking Time: 1 hr 10 minutes
Available within: 1 hr 15 minutes
Course: Dessert
Cuisine: Bengali
For: 7-8 people
Author Name: Moumita Paul
Ingredients
- 1 Lit Milk(Full Cream or fat)
- 1/4 cup Gobindo bhog rice/Basmati rice
- 6 Tbsp Sugar
- 4 Green Cardamoms
- A few Raisins or Kismish
- 10-12 Cashew nuts
- 2 Bay leaves
How to make the bengali payesh recipe that includes step-by-step
Instructions
- Take one cup of gobindo bhog rice and place it in an empty bowl. It is washed 3-4 times, then soak it in 1 cup water. Let it soak for 30 minutes.
- On the stove, place one flamed milk(full-fat liquid) over the flame medium. As soon as the milk begins to boil, lower the flame and hold the flame at a low level to medium.
- While you wait, add 2 bay leaves and four crushed green cardamoms into the milk.
- Once the milk is at 35% of the amount it is Then strain the soaked rice before adding it into the milk.
- Cook your rice with milk until it is soft, then is mashed by pressing it into your fingers. As the rice is cooked into the milk, mix it often, and especially at its bottom.
- Add kismis, raisins (soaked in the bath for 10 minutes) along with cashew nuts the milk, one at a time. Mix it thoroughly.
- In just a few minutes, Add the 6 tbsp sugar to the mix and mix it well. At this point, stir it well to the base of the pot. Scrape around the edges of the pot as is needed.
- Let the sugar melt completely down. Continue to keep the flame on for 1 to 2 minutes by stirring constantly, then turn off the flame. It's about 50% of the amount it's actually.
- Place the pan in a safe place so that it can completely cool. When it is cool and is served, you can serve this sweet bengali dish with rice kheer or payesh. You can also serve chilled. Once it reaches the temperature of room, you can keep it in the fridge for 30 mins to one hour prior to serving. It is possible to serve it alongside luchi(poori) and muri(puffed rice) as well.
- Important points to remember regarding this recipe
- Soaking rice is among the most important techniques, which helps to soften the rice rapidly.
- If you're not a fan of the bay leaf in this dish, you can take out this portion.
- Milk must be cooked until it becomes thicker and reaches its 3/4 quantity. This is the main element of this recipe making it more smooth.
- From the beginning until the time of completion Continuous stirring is essential.
- The consistency should be medium and not be too thin or thick.
So this is the exact Payesh recipe. I hope that you would make payesh at your home by following my recipe. Guys you need just carefully follow this payesh recipe then you also can be able to make it. it is fully hygienic and healthy recipe nothing is extra here. Everything is in under limit. If this Payesh recipe is helpful for you so please share it with your friends and let them know how to make payesh at home.