on May 08, 2022, Updated Oct 23, 2023 Do try my Rice Kheer and Phirni recipe as well!
About Chaler Payesh
Payesh is the Bengali version of North Indian kheer. It can be made using various ingredients, but Chaler Payesh (Rice Kheer) is the most popular variation. When we say only payesh, it is understood that we are talking about the rice payesh and not any of the other versions. Chaler payesh is a must-make dessert in Bengali households for special occasions like birthday parties, auspicious occasions, weddings, anniversary celebrations, announcements of some important results, etc, and festivals like Durga Puja, Diwali, Holi, etc. This traditional melt-in-your-mouth rice pudding has a buttery taste and a pleasing aroma thanks to Gobindobhog rice, a variety of short-grain rice popular in West Bengal. Rice – This dessert is traditionally made using Gobindobhog rice. It is short-grain rice with a slightly sticky texture and an incredible aroma. Use any short-grain rice to make it if you cannot find it. Ghee – For an authentic taste, try Bengali Jharna ghee. It is available in most Indian grocery stores. If not, use any good-quality ghee to make it. Sugar – You will need white granulated sugar. Adjust it according to your taste. You can replace white sugar with date palm jaggery, brown sugar, nolen gur, or coconut sugar. The payesh sweetened with date palm jaggery is called khejur gurer payesh. When made using nolen gur (new jaggery), it is called nolen gurer payesh. Note – If using jaggery instead of sugar, add it only when the payesh is completely cooked and slightly cooled. If you add it to the hot payesh, it may curdle. Cardamom Powder – Do not skip cardamom powder; it adds a beautiful flavor and aroma to the chaler payesh. Nuts – Add dried nuts like cashews, unsalted pistachios, and almonds to give the otherwise creamy payesh a nice crunch. You can also add dry fruits like raisins, cranberry, etc. to this Bengali-style rice pudding recipe. You can also add a few bay leaves while cooking the chaler payesh. Bay leaf lends a beautiful and distinct flavor to this Bengali dessert. A sprinkle of rose water over the ready payesh takes its taste to the next level. Drain the water and mix the rice with 2 teaspoon ghee. Set aside. Once the milk comes to a boil, reduce the heat to low. Add the rice to the pan and cook until the rice is nicely cooked and the payesh has thickened (35-40 minutes). Stir frequently while cooking. Add ½ teaspoon cardamom powder and mix well. Garnish the payesh with 10-12 chopped cashew nuts, 10-12 slivered pistachios, and 10-12 slivered almonds. I also like to use some dried rose petals for a pop of color. Serve hot or chill for a few hours before serving.
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