Traditional Bengali Payesh

Indulge in the rich, creamy decadence of *Traditional Bengali Payesh*, a quintessential dessert that embodies the heart of Bengali cuisine. This fragrant rice pudding, made with aromatic Gobindobhog rice and slow-cooked in full-fat milk, is sweetened with sugar and perfumed with green cardamom pods for an irresistible flavor. The addition of golden-fried cashew nuts, plump raisins, and a hint of ghee lends a luxurious touch to this festive treat. Perfect for celebrations, pujas, or as a soulful ending to any meal, this time-honored recipe is a labor of love, simmered to creamy perfection. Serve it warm for comfort or chilled for a refreshing summertime dessert—either way, Payesh promises to delight your senses with every spoonful.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:60 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 litre Full-fat milk
• 50 grams Gobindobhog rice (or any aromatic short-grain rice)
• 100 grams Sugar
• 4 Green cardamom pods
• 10 pieces Cashew nuts
• 15 grams Raisins
• 1 Bay leaf
• 1 tablespoon Ghee (clarified butter)

Directions

Step 1

Wash the Gobindobhog rice thoroughly under cold water until the water runs clear. Then, soak it in water for about 20 minutes and drain before cooking.

Step 2

In a thick-bottomed pan, heat the ghee over medium heat. Add the cashew nuts and fry them until they turn golden brown. Remove and set them aside. In the same ghee, add raisins, and fry until they puff up. Remove and set aside.

Step 3

Pour the full-fat milk into the pan and bring it to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom.

Step 4

Once the milk begins to boil, add the bay leaf and lightly crushed cardamom pods to the milk for flavor.

Step 5

Add the soaked and drained rice to the boiling milk. Stir well to combine.

Step 6

Reduce the heat to low and let the milk simmer. Allow the rice to cook in the milk until it is soft and the mixture starts to thicken. Stir frequently to avoid the rice settling at the bottom and burning.

Step 7

Once the rice is fully cooked and the milk has thickened to a creamy consistency, add the sugar. Stir continuously for about 5-7 minutes until the sugar completely dissolves and mixes evenly with the rice and milk.

Step 8

Add the fried cashew nuts and raisins to the payesh. Mix gently to distribute them evenly.

Step 9

Remove the payesh from heat and allow it to cool slightly. It will thicken more as it cools.

Step 10

Serve the payesh warm or chilled, garnished with additional fried nuts and raisins if desired.

Nutrition Facts

Serving size	1234.1 grams (1234.1g)

Amount per serving	% Daily Value*
Calories	1380

Total Fat 55.10g	71%
Saturated Fat 29.40g	147%
Polyunsaturated Fat 1.10g
Cholesterol 160mg	53%
Sodium 497mg	22%
Total Carbohydrate 184.20g	67%
Dietary Fiber 4.00g	14%
Total Sugars 160.40g
Protein 38.70g	77%

Vitamin D 454IU	2269%
Calcium 1325mg	102%
Iron 3mg	14%
Potassium 1856mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 11.2%

Carbs: 53.1%