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Chaler Payesh

by Shyamali Sinha

Chaler Payes or a bowl of Bengali style rice pudding flavoured with cardamom powder is the ultimate celebratory dish of the world for me.

Chaler-Payesh recipe by Foodie's Hut

Chaler-Payesh recipe by Foodie's Hut

Chaler Payesh

Chaler Payes or a bowl of Bengali style rice pudding flavoured with cardamom powder is the ultimate celebratory dish of the world for me. Print
Serves: 4
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 liter Milk
  • ¼ cup kali jeera rice
  • 2 tsp  ghee
  • ½ cup sugar
  • 15 broken cashews
  • 20 raisins
  • ½ Tsp cardamom powder

Instructions

  1. Wash the rice thoroughly under running water and then drain the rice.
  2. 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.
  3. Add raisins, fry for a couple of seconds, and remove from ghee.
  4. Add Milk in the same pot, give a stir. Then, let it comes to a boil,
  5. 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.
  6. 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.
  7. Reduce the heat to low and let the rice and milk, simmer gently until the rice is tender and milk is reduced.
  8. Add in the sugar and give a stir,  increasing the heat to high again.
  9. As the mixture starts boiling reduce the heat to medium-low and cook for a couple of minutes,
  10. Add fried cashews and raisins, till we get the luxurious, rich pudding texture.
  11. Sprinkle cardamom powder to finish it off! Remove from heat.
  12. Cover with a lid to get a deeper cardamom flavour.

Notes

When it’s cool, serve and enjoy!

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