Traditional Bengali Payesh Recipe: A Heavenly Rice Pudding Dessert

Ingredients

1 cup Basmati rice
4 cups whole milk
1 cup sugar
1/2 teaspoon cardamom powder
A pinch of saffron strands
2 tablespoons ghee (clarified butter)
20 cashew nuts
20 golden raisins

Steps and instructions

Wash the Basmati rice under cold running water until the water runs clear. Soak the rice for 30 minutes, then drain.
Heat the ghee in a heavy-bottomed pan over medium heat. Add the cashew nuts to the pan and fry until they are golden brown. Remove the nuts from the pan and set aside.
In the same pan, add the rice and sauté for a few minutes until the rice becomes slightly translucent.
Pour in the milk into the pan with the rice. Bring the mixture to a boil, then reduce the heat to low. Allow the mixture to simmer, stirring regularly to prevent the milk from burning at the bottom of the pan.
When the rice is fully cooked and the milk has reduced to half, add the sugar, cardamom powder, and saffron strands. Stir well to combine.
Finally, add the fried cashew nuts and raisins into the pan. Stir gently to mix these into the Payesh.
Serve the Payesh either warm or chilled, according to preference.

Tools for making

Heavy-bottomed pan - A pan with a thick and sturdy base to ensure even heat distribution.
Spatula - A flat utensil used for stirring and mixing ingredients.
Measuring cups - Used to accurately measure the quantities of rice, milk, sugar, and ghee.
Measuring spoons - Used to measure precise amounts of cardamom powder and saffron strands.
Small frying pan - Used to fry the cashew nuts until they are golden brown.
Strainer - Used to rinse the Basmati rice and strain excess water.
Serving bowls or cups - Used to serve the Payesh.

Recipe variations

Use brown rice instead of Basmati rice for a nuttier and healthier version of Payesh.
Replace whole milk with coconut milk for a dairy-free and vegan alternative.
Add chopped nuts like almonds, pistachios, or walnuts for extra crunch and flavor.
Experiment with different sweeteners such as jaggery or honey instead of sugar.
Infuse the milk with flavors like rose water, cinnamon, or nutmeg for a unique twist.
Add dried fruits like dates, figs, or apricots to enhance the sweetness and texture.
Add a tablespoon of condensed milk or evaporated milk for a creamier and richer Payesh.
Garnish with edible rose petals or silver leaf (varak) for an elegant presentation.

Recipe overview

This recipe will guide you through the steps to make Payesh, a traditional Indian dessert that's often made to celebrate special occasions. Payesh is a type of rice pudding, made with fragrant Basmati rice simmered in whole milk and sweetened with sugar. This dessert is delicately spiced with cardamom and saffron, then garnished with fried cashew nuts and golden raisins for added flavor and texture. It's a simple yet delightful dish that can be served either warm or chilled. Enjoy the process of making this classic dessert and the comforting, sweet flavor it delivers.

Common questions

Can I use any type of rice for making Payesh? You can use any type of rice for making Payesh, but Basmati rice is most commonly used for its aromatic flavor and texture.
Can I use any type of milk? Whole milk is traditionally used for making Payesh as it provides a rich and creamy texture. However, you can use other types of milk like almond milk or coconut milk for a dairy-free version.
Can I reduce the amount of sugar? Yes, you can adjust the amount of sugar according to your taste preferences. However, keep in mind that Payesh is meant to be sweet, so reducing the sugar too much may affect the overall taste.
Can I skip the saffron? While saffron adds a unique flavor and a beautiful golden color to the Payesh, you can skip it if you don't have it on hand. The Payesh will still be delicious without it.
Can I add other nuts and dried fruits? Absolutely! Payesh can be customized to your liking. You can add other nuts like almonds, pistachios, or even dried fruits like dates or apricots to enhance the flavor and texture.
How long does Payesh last? Payesh can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to consume it within this time frame for the best taste and freshness.

Serving dishes and utensils

Serving Bowls - Use bowls to serve the Payesh to your guests.
Spoons - Provide spoons for your guests to enjoy the Payesh.
Serving Tray - Use a tray to present and carry the bowls of Payesh.
Dessert Plates - If you prefer to serve the Payesh on plates instead of bowls, use dessert plates.
Saffron Strainer - If you want to garnish the Payesh with saffron strands, use a saffron strainer to sprinkle them on top.
Napkins - Have napkins handy for your guests to wipe their hands or mouths while enjoying the Payesh.

Origin stories

In the heart of Bengal, every auspicious occasion is marked by the preparation of Payesh, a traditional Bengali dessert. This rich, creamy concoction of milk, rice, sugar, and aromatic spices is more than just a sweet dish—it forms an integral part of Bengali culture and heritage. The legend says that the Payesh you prepare on your child's birthday can predict their future. If the dish turns out to be delicious and perfect, it is believed that the child will have a prosperous and successful year ahead. Thus, the humble Payesh carries great sentiments and emotions in its delicate flavors. It's not just a dessert, but a bowlful of blessings, love, and good wishes.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.