Payesh—the creamy Rice Pudding from Bengal—absolutely divine!2014-09-30
- Servings : 4
- Prep Time : 40m
- Ready In : 40m
Rice is consumed all over the Indian subcontinent. It is hardly surprising, therefore, that it makes its appearance in several forms on every occasion. One of the most delicious things that you could make with rice is rice pudding, the sweet toothed ones will agree with me.
Rice pudding is made all over the world, in different ways. I, however find this delectable smoky Rice pudding made in Bengal, quite inimitable. The smoky flavour that is imparted by the date jaggery is what makes this rice pudding/ payesh so unique.
In my husband’s family, Payesh is fondly made on birthdays.
I am lucky to have some Bangladeshi shops in London, where I can pick up some delicious molasses. In Calcutta, one generally get chunks of Date jaggery that is usually available in the winter months. People buy and stock it for the year in the refrigerator. I did, when I lived in India, got my years stock from Calcutta whenever the family was visiting.
Try this easy recipe from my Mother-in-law and I bet you will be addicted!
Serve it with Luchi to make it extra special.
- Full fat Milk—1 litre
- Sugar—6-8 tsp
- Date jaggery—4-5 tsp
- Rice—100 gm
- Cardamom powder (optional)
Boil milk. After 3-4 boils, add in the rice, stirring all the time, taking care not to let the cream form on top.
Let rice rice cook for about 15 minutes. Check for doneness, it should not be firm in the centre.
When this is done, add in the sugar. When you add the sugar ,it melts and makes the mixture thinner.
Let thicken a bit. Then add in the date jaggery. It is a good idea to grate the jaggery and mix in a couple of tablespoons of milk. It helps it integrate better.
As soon as you mix in the jaggery, give it a quick stir and switch off the gas. The entire process will take around 40 minutes. Do remember to keep a low flame and stir constantly.
Serve with Puri/ Luchi!
For more Bengali dessert recipes try: