Payesh (Kheer)

Payesh (Kheer) Bengali Way

Payesh is the Bengali version of Kheer, "Payesh" or Paysum and  Kheer are the same type of Indian desserts, cooked with some variations. The main ingredients are Rice, Milk, and Sugar.

Sharing the typical Bengali way of cooking Payesh, it is a mix of rice and milk pudding flavored with saffron and cardamom, garnished with dry fruit and rose water. 

It is a delicious dessert served during festivals. Generally, a homemade affair and you will find this dessert after puja's lunch or dinner. 

My Kitchen.. My Recipe.. My Way.

• Preparation Time Nil
• Cooking Time  30 - 35 minutes
• Course Dessert

Ingredients

• Milk  1 lit
• Govindbhog Rice  50 gms
• Batasha (gur)  250 gms
• Bay Leaves 2
• Cardamom  2 crushed
• Mixed Dry Fruits

Directions

• Take rice and wash it thoroughly with fresh water and soak it in water for 30 minutes.
• Now set a heavy bottom pan on medium flame add soaked rice, add bay leaves, and bring the milk to boil. once it is boiled lower the flame and let it cook on low flame.
• Keep stirring continuously.
• Once it becomes thick check the rice whether it is properly cooked or not if not add more milk.
• Add the batasha when the rice is properly cooked, keep stirring the kheer till the kheer is thickened enough.
• Add Mixed dry fruits and crushed cardamom. turn off the flame.
• Payesh is ready!!

Instant Kitchenette Tip

• Take 100 gms of milk powder mix well in 3 - 4 tbsp of milk and add this mixture to the milk while cooking the kheer it will enhance the taste of your payesh.
• If you do not have batasha at home you can add jaggery to the payesh.
• Always remember a simple ratio of rice in the payesh 1 fist (mutthi) of rice for half a liter of milk, 1fist (mutthi) is equivalent to 25 gms.
• Take 1 tbsp of ghee and add it to the rice before adding to the milk it will not only taste better it will also prevent the rice from sticking rice to the bottom.