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Payesh is a Bengali dessert made by boiling rice in milk. Bengalis make this dessert on occasion of a lots of cultural ceremonies such as puja, birthday, rice ceremony, rice harvest ceremony, and lots of other occasions. Payesh is made, either using sugar or date palm jaggery. We generally use a particular fragrant rice Gobindobhog, to make payesh. However, this rice is not easily available everywhere and so, payesh could also be made with Kalijira rice.
So, today I am sharing the recipe of the bengali delicacy Payesh. Let’s check out the recipe for making Payesh.
Full fat milk 1.5 lt
Gobindobhog rice ½ cup of cup size 120ml washed clean and soaked for 20 to 25 minutes
Date palm jaggery 5 tbsp or as per taste
Cashew nuts 12 or 15 halved
Raisins 2 tbsp
• Take the milk in a heavy bottomed saucepan and place the pan at high flames. Bring the milk to a boil.
• Once the milk starts boiling, reduce the flames to medium high and keep boiling the milk for about 40 to 45 minutes with occasional stirring
• Strain out the water from the soaked rice and add the rice to the milk after the milk has boiled for 40 to 45 minutes. By this time the milk should have reduced to less than ½ of the original volume
• Cook the rice uncovered and with occasional stirring until the rice is 80% cooked.
• At this stage, add the date palm jaggery and do not stir.
• After about ½ a minute gently stir the payesh such that the jaggery gets well mixed with the payesh
• Then add the cashew and raisins and mix well. Check whether the rice has cooked well or not and then switch off the flames.
• Let the payesh cool down completely and then serve cold payesh after any meal or whenever you like and enjoy.
Some important tips
If you are making payesh with sugar, all the steps for cooking remains same. Just add sugar as per taste in place of jaggery
Add the sugar a little earlier than the time I have mentioned to add jaggery.
If cooking with sugar, add 5 or 6 cardamom and a bay leaf to the milk when it comes to the first boil. It adds flavour to the payesh
I do not add cardamom when I cook payesh with jaggery because I like the unique flavour of Gobindobhog riceand date palm jaggery in payesh, but if you like the additional flavour of cardamom, add 4 or 5 cardamom to the milk when it comes to the first boil.
If you are making payesh with Kalijira rice, marinte the rice with a tsp of ghee after straining water from the soaked rice to add flavour to the rice which is not required for Gobindobhog rice.