Chaler Payesh

Chaler Payesh also known as Chawal Ki Kheer or Rice Pudding is one of the most popular and basic Indian dessert dish. This dish is considered the most auspicious and therefore mostly served during important and special occasions.

Payesh in Bengal is a quintessential dessert dish that adorns our special as well as religious occasions. Payesh is offered as Prasad to God/ Goddess and is also one of the most essential dishes prepared during Annaprasan (naming ceremony) or birthday. Paush/ Makar Sankranti is also often celebrated with Payesh being prepared in Bengali culture. Lastly, Payesh is also prepared just as it is when we are in a special mood for celebration or indulgence.

In Bengal we generally use a certain specific variety of rice, mainly Gobindobhog but if that is not available then any fragrant rice also works fine. This awesome dessert delicacy requires very simple ingredients and simpler effort. I always try to make Payesh to commemorate our happy and special occasions.

 

Chaler Payesh Recipe

Preparation time: 10 minutes
Cook time: 45 minutes
Yield: Serves: 4 - 5

Ingredients

  • Milk: 1 litre
  • Rice: ½ cup, preferably Gobindobhog otherwise Basmati or any other fragrant rice
  • Sugar: ¾ cup
  • Bay Leaf: 2
  • Green Cardamom: 4
  • Cashew Nut: 2 tablespoon
  • Raisins: 2 tablespoon

Method

  1. Wash the rice and soak in water for 30 minutes.
  2. Put the milk in a thick bottomed pan and boil it on medium heat.
  3. Once the milk starts boiling, lower the heat, keep stirring intermittently. As milk starts thickening, add rice and bay leaf.
     
  4. Let it cook on low flame, keep stirring. Cook till the rice is done.
  5. At this stage add sugar, cashew nuts and cardamom. Cook for another 10 minutes stirring continuously.
  6. When it attains the desired consistency, remove from heat. Payesh tends to thicken as it cools down, so stop the cooking process accordingly.
  7. Let the Payesh cool down completely, then keep it in the refrigerator. Serve chilled with chopped nuts and raisins.