Bengali Payesh (পায়েস)

A traditional Bengali rice pudding made with milk, Govindabhog rice, ghee, and aromatic cardamom.

Bengali payesh is a classic dessert prepared for festivals, birthdays, special occasions, and family celebrations. Slow-cooked milk, fragrant Govindabhog rice, and the sweetness of sugar come together to create a rich, creamy, and comforting dessert.

Ingredients

• Cow’s milk – Preferably fresh cow’s milk. If using another type of milk, take approximately double the quantity and boil it down until it reduces and thickens.

• Govindabhog rice – The preferred rice for its fragrance and texture.

• Cashews – As desired.

• Raisins – As desired.

• Sugar – According to taste.

• Bay leaf – 1–2 leaves.

• Cardamom – 2–3 pods.

• Milk powder – A little, for extra richness and creaminess.

• Ghee – For coating the rice and frying the dry fruits.

Preparation

Step 1: Prepare the rice

1. Rinse the Govindabhog rice thoroughly.

2. Soak it in water for about 20 minutes. This helps the rice cook more easily.

3. After 20 minutes, drain the water completely.

4. Add a little ghee and bay-leaf and mix gently so that the rice grains are lightly coated.

5. Keep the rice aside.

Step 2: Soak the dry fruits

1. Wash the cashews and raisins.

2. Soak them in water for about 20 minutes.

3. Drain the water and keep them aside.

Step 3: Reduce and thicken the milk

1. Pour the milk into a heavy-bottomed pot and bring it to a boil.

2. Keep stirring regularly to prevent the milk from sticking to the bottom of the pot or burning.

3. Once the milk starts boiling, lower the heat if needed and continue simmering.

4. Keep stirring patiently until the milk reduces to approximately half its original quantity and becomes thicker.

Tip: Slow cooking is the secret to rich, creamy payesh. Keep scraping the sides of the pot and stirring the milk occasionally.

Step 4: Prepare the milk powder mixture

1. Take one ladle of hot milk from the pot and pour it into a small bowl.

2. Add a little milk powder and mix thoroughly until smooth, ensuring there are no lumps.

3. Keep this mixture aside for later.

Step 5: Cook the rice in the milk

1. Add the ghee-coated rice to the reduced milk.

2. Mix gently and continue cooking over a low to medium-low flame.

3. Stir frequently, making sure the rice does not stick to the bottom of the pot.

4. Allow the rice to cook thoroughly in the milk until the grains become soft and tender.

Step 6: Add cardamom and sugar

1. Lightly crush or open the cardamom pods and add them to the payesh.

2. Add sugar according to your taste and mix well.

3. Continue stirring gently until the sugar dissolves and the rice is completely cooked.

Step 7: Add the milk powder mixture

1. Pour the reserved milk and milk powder mixture into the pot.

2. Stir well so that everything combines evenly.

3. Let it cook for another couple of minutes, stirring gently.

Step 8: Fry the cashews and raisins

1. Heat a little ghee in a small pan.

2. Add the cashews and fry until they turn lightly golden.

3. Add the raisins and fry briefly until they plump up.

4. Turn off the heat.

Step 9: Finish and serve

1. Remove the payesh from the stove.

2. Add the fried cashews, raisins, and fragrant ghee to the pot.

3. Mix gently and let the payesh rest for a few minutes so the flavours can come together.

Your delicious, creamy Bengali payesh is ready to serve!