Chaler Payesh (Rice Kheer / Payasam / Pudding - Bong style)
#ND - Chaler Payesh is a traditional Bengali Rice Kheer / Pudding / Payasam prepared with Gobindo Bhog, a special variety of fragrant small grain rice. However, I had to use Basmati rice as the former was unavailable. This recipe involves a lot of stirring till the rice is well cooked and you get the desired consistency. Relish it at room temperature or chilled.
Enjoy this chaler payesh as an after meal dessert or as a side dish with poori or paratha. It simply tastes awesome and soul satisfying. Among most Bengalis, this payesh is a must during special occasions like, festivals, weddings, birthdays, etc. without which any celebration is considered incomplete.
Chaler Payesh (Rice Kheer / Payasam / Pudding - Bong style)
#ND - Chaler Payesh is a traditional Bengali Rice Kheer / Pudding / Payasam prepared with Gobindo Bhog, a special variety of fragrant small grain rice. However, I had to use Basmati rice as the former was unavailable. This recipe involves a lot of stirring till the rice is well cooked and you get the desired consistency. Relish it at room temperature or chilled.
Enjoy this chaler payesh as an after meal dessert or as a side dish with poori or paratha. It simply tastes awesome and soul satisfying. Among most Bengalis, this payesh is a must during special occasions like, festivals, weddings, birthdays, etc. without which any celebration is considered incomplete.
Cooking Instructions
- 1
Soak the rice for 30 minutes. Then drain well. In a bowl, take the drained rice and to it add a pinch of salt, ghee and cardamom powder. Mix well and keep aside.
- 2
In a heavy bottomed saucepan, bring the milk and bay leaves to a boil. Simmer on a low flame for 4-5 minutes.
- 3
Now add the ghee rice and cook on a low flame. Keep stirring at intervals so that it does not stick to the bottom.
- 4
When the rice is almost done, add the sugar candy and the chopped nuts (keep aside few to garnish).
- 5
Cook further till the payesh comes to a desired consistency.
- 6
Switch off the flame and garnish with the chopped nuts. Serve at room temperature or chilled.
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