Chaler Payesh (Rice Pudding)

Chaler Payesh (Rice Pudding) is a Bengali cuisine sweet dessert. This authentic dessert is served during important and special occasions. Jaggery instead of refined sugar is a favourite variation, though many avoid it because of the texture. The flavour to this dessert also depends on the type of rice used. A traditional Bengali meal ends with payash followed by other sweets.




Ingredients:

1. Aromatic rice - 1/4 cup (Basmati or gobindobhog)
2. Milk - 1 litre
3. Ghee - 1 tsp.
4. Nuts (Almonds, pistachios, cashew and other dry fruits) - 1/4 cup
5. Cardamom powder -  1/2 tsp.
6. Sugar/Jaggery - 1/4 cup
7. Saffron little

Cooking Method:

1. Clean the rice and keep it aside for approximately 10 to 15 minutes and let it get dry soaking the remaining water.

2. Meanwhile heat the milk in a cooking pot. Fry the rice in 1/2 tsp ghee/clarified butter so that the rice picks the ghee flavour along with its rice flavour and gets cooked in the milk.

3. Once the rice gets cooked and milk reduces half of its original quantity add sugar. Keep the flame low to medium and cook until it blends well.

4. Sprinkle cardamom powder. Roast the nuts with the remaining ghee and garnish the payesh. Enjoy warm/chilled.

Note:

1. Add sugar always after the rice is cooked, do not add before, otherwise rice will not get cooked properly and tastes like separate grains.
2. Along with the nuts, even cherries can be used for garnishing.
3. Use full cream milk for better taste, again it depends on once convenience.