Payesh Recipe or Gobindobhog payesh is a highly popular Bengali dessert made with fragrant rice like Gobindobhog, Joha, Basmati, and other aromatic varieties.
In Bengali households, Bengali Payesh recipe is usually prepared with Gobindobhog or Joha rice, as these types become slightly sticky when cooked, providing the perfect texture for this dessert.
Rice/chaler Payesh comes in many varieties, some prefer it with a stickier texture, while others like it with more distinct rice grains.
Personally, I love the stickier version, and I often make it on Thursdays and Fridays.
My son loves it so much that it’s a weekly necessity at our home.
Payesh Recipe can also be made healthier by using jaggery or sugar substitutes instead of sugar.
In this payesh recipe, I’ve used sugar, but you can opt for sugarcane juice, sugar-free sweeteners, or jaggery for a healthier touch. Note: process for making Payesh with jaggery is slightly different.
About Payesh Recipe
Payesh Recipe holds a special place in Bengali culture, often prepared during festivals, birthdays, and religious ceremonies.
The fragrance of Gobindobhog rice cooking in milk fills the home with warmth and nostalgia.
In English Payesh is similar to rice pudding, made with fragrant rice, milk, sugar, and flavored with cardamom and bay leaves.
This dish is more than just a dessert, it’s a symbol of celebration, love, and togetherness.
Whether made sticky or with distinct grains, Payesh reflects the preferences and traditions of each family, making it a versatile and cherished dish in Bengali cuisine.
Ingredients list of Payesh Recipe
- 1 cup Gobindobhog rice (You can adjust the quantity based on your preference. Using less rice gives the Payesh a better texture as it absorbs water during cooking. The Payesh should be slightly runny for a creamy consistency.)
- 2 liters full cream milk (Boil the milk until it reduces to 1 liter for a rich and creamy texture. If you’re short on time, you can add condensed milk at the end to enhance the richness. If full-fat milk is not available, you can add a bit of ghee for a similar effect.)
- 2 green cardamom
- 2 bay leaves
- 20g cashew
- 15g raisin
- 2 cups of sugar (You can adjust the sweetness according to your taste.)
- 10g ghee
- A pinch of salt (optional)
Step-by-Step Method
How to make Payesh in Bengali Style
Take a deep pan or pot and bring the milk to a boil.
Add the crushed cardamom and bay leaves, stirring occasionally.
Let the milk boil until it reduces by half.
Prepare the Rice:
While the milk is boiling, wash 1 cup of rice thoroughly and soak it in water.
Once the milk has reduced, drain the soaked rice and add it to the milk.
Cook the mixture over medium to high heat, stirring frequently.
Cook the Payesh:
Continue cooking until the rice is fully cooked and the mixture reaches a creamy consistency.
Once the rice is cooked, add 2 cups of sugar and stir well.
Cook on medium heat until the Payesh starts to bubble and thicken.
Add a pinch of salt (optional) to balance the sweetness.
If you’re making this for a religious offering, skip the salt.
Finish with cashews, raisin and Ghee:
Finally, add cashews and raisin and 2 to 3 teaspoons of ghee for added richness. stir well for 1 minute.
This step is optional but recommended for a richer flavor.
Serve the Payesh warm or chilled, garnished with pomegranate seeds and rose petals for a festive touch.
Also Read:
Pro Tips for Making the Perfect Payesh Recipe
Use Fragrant Rice:
Always opt for fragrant rice like Gobindobhog, Joha, or small grain new Basmati rice.
These varieties have a natural aroma that enhances the flavor of Payesh and provides the ideal sticky texture when cooked.
Soak the Rice:
Soak the rice for at least 10 minutes before cooking.
This helps the rice cook evenly and absorb the milk better, resulting in a creamier Payesh.
Slow Cooking is Key:
Cook the Payesh on low to medium heat, stirring occasionally.
This slow cooking process allows the milk to thicken gradually, giving the dish its rich, creamy texture.
Don’t Rush the Milk:
Boil the milk until it reduces by half before adding the rice.
This step is crucial for a thick, luscious Payesh.
If you’re short on time, condensed milk can be added later, but the slow reduction method provides the best results.
Add Sugar Towards the End:
Adding sugar early can make the milk curdle.
Always add the sugar after the rice is fully cooked and the mixture has thickened.
This also helps maintain the creamy consistency of the Payesh.
Enhance with Ghee:
A spoonful of ghee towards the end of cooking adds a rich, buttery flavor to the Payesh.
It’s optional but highly recommended for a more indulgent taste.
Experiment with Sweeteners:
For a healthier version, consider using jaggery or sugar-free alternatives instead of sugar.
If using jaggery, be sure to cool the Payesh slightly before adding it to prevent curdling.
Don’t Skip the Cardamom:
Cardamom pods not only add a lovely fragrance but also aid digestion, making them a must-have in traditional Payesh.
Customize with Dry Fruits:
Toasting dry fruits like almonds, cashews, and raisins before adding them to the Payesh will bring out their flavors and add a delightful crunch.
Check for Consistency:
Payesh should be slightly runny when hot, as it thickens further upon cooling.
Adjust the consistency by adding a little warm milk if it becomes too thick.
Serving Suggestions:
Garnish with pomegranate seeds or rose petals for a festive presentation.
Serve the Payesh warm or chilled, depending on your preference.
FAQs:
Q.What is Payesh?
A. Payesh is a classic Bengali dessert, similar to rice pudding, made with fragrant rice, milk, sugar, and flavored with cardamom and bay leaves.
This dish is often prepared during festivals, special occasions, or as an offering during religious ceremonies.
The creamy and rich texture of Payesh comes from slow-cooking rice in milk until it thickens and the flavors meld together.
Q: Can I use any type of rice for Payesh recipe?
A: While you can technically use any rice, fragrant varieties like Gobindobhog, Joha, or Basmati are preferred for their aroma and sticky texture, which is ideal for Payesh.
Q: How can I make Payesh recipe healthier?
A: You can substitute sugar with jaggery, sugarcane juice, or a sugar-free sweetener to make it healthier.
Just remember that using jaggery requires a slightly different method to avoid curdling the milk.
Q: Can I add dry fruits to Payesh recipe?
A: Absolutely! Adding dry fruits like almonds, cashews, and raisins enhances the flavor and adds a nutritional boost.
Q: How do I store leftover Payesh recipe?
A: Store any leftovers in an airtight container in the refrigerator.
It will stay fresh for up to 2 days.
Reheat gently before serving.
Q: Can I make Payesh recipe with condensed milk?
A: Yes, you can add condensed milk towards the end of cooking for a richer texture.
Reduce the amount of sugar if you’re using condensed milk.
Q.What is called payesh in English?
A. Rice Pudding.
Payesh Recipe | Authentic Chaler Payesh | How To Make Payesh
Ingredients
Ingredients
- 1 cup Gobindobhog rice
- 2 liters full cream milk
- 2 green cardamom
- 2 bay leaves
- 2 cups of sugar You can adjust the sweetness according to your taste.
- 10 g ghee
- A pinch of salt optional
Instructions
Step-by-Step Method
Boil the Milk:
- Take a deep pan or pot and bring the milk to a boil. Add the crushed cardamom and bay leaves, stirring occasionally. Let the milk boil until it reduces by half.
Prepare the Rice:
- While the milk is boiling, wash 1 cup of rice thoroughly and soak it in water. Once the milk has reduced, drain the soaked rice and add it to the milk. Cook the mixture over medium to high heat, stirring frequently.
Cook the Payesh:
- Continue cooking until the rice is fully cooked and the mixture reaches a creamy consistency. Once the rice is cooked, add 2 cups of sugar and stir well. Cook on medium heat until the Payesh starts to bubble and thicken. Add a pinch of salt (optional) to balance the sweetness. If you’re making this for a religious offering, skip the salt.
Finish with Ghee:
- Finally,add add cashews and raisin abd stir in 2 to 3 teaspoons of ghee for added richness. This step is optional but recommended for a richer flavor. Serve the Payesh warm or chilled, garnished with pomegranate seeds and rose petals for a festive touch.
Notes
- Rice Variety: While Gobindobhog rice is traditional, you can use any fragrant rice like Basmati or Jasmine. However, keep in mind that the texture may vary slightly.
- Sweetness Level: Adjust the amount of sugar according to your taste. You can also use alternatives like jaggery for a different flavor.
- Consistency: Payesh thickens as it cools. If it becomes too thick, you can add a little warm milk to adjust the consistency before serving.
- Cooking Time: Patience is key when making Payesh. Slow cooking on low to medium heat will give the best results, allowing the milk to reduce and the flavors to deepen.
- Garnishing: Garnish with pomegranate seeds or rose petals for a festive touch. You can also add chopped nuts like almonds or pistachios for extra richness.
- Serving: Payesh can be served warm or chilled, depending on your preference. It tastes great either way.
Nutrition Chart for Payesh Recipe (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 45 g |
| Protein | 6 g |
| Fat | 10 g |
| Saturated Fat | 6 g |
| Cholesterol | 25 mg |
| Fiber | 0.5 g |
| Sugars | 30 g |
| Calcium | 200 mg |
| Iron | 0.5 mg |
| Vitamin A | 300 IU |
| Vitamin C | 1 mg |