Chaler Payes or a bowl of Bengali style rice pudding flavoured with cardamom powder is the ultimate celebratory dish of the world for me.
- 1 liter Milk
- ¼ cup kali jeera rice
- 2 tsp ghee
- ½ cup sugar
- 15 broken cashews
- 20 raisins
- ½ Tsp cardamom powder
- Wash the rice thoroughly under running water and then drain the rice.
- Heat up ghee in a kadhai, add cashews and over medium-low heat fry them, Note: If you fry the cashew before adding to the payesh, it gives really a nice flavour.
- Add raisins, fry for a couple of seconds, and remove from ghee.
- Add Milk in the same pot, give a stir. Then, let it comes to a boil,
- Once milk starts boiling, reduce the heat to medium low and let it simmer for 5-7 minutes, That way the colour and flavour of the milk will start changing from bright white to cream.
- Add rice, give a stir and increase the heat to high, let the mixture comes to a boil. This will help to maintain the temperature.
- Reduce the heat to low and let the rice and milk, simmer gently until the rice is tender and milk is reduced.
- Add in the sugar and give a stir, increasing the heat to high again.
- As the mixture starts boiling reduce the heat to medium-low and cook for a couple of minutes,
- Add fried cashews and raisins, till we get the luxurious, rich pudding texture.
- Sprinkle cardamom powder to finish it off! Remove from heat.
- Cover with a lid to get a deeper cardamom flavour.
When it’s cool, serve and enjoy!