Bengali Meetha | Payesh Recipe Bengali Dessert | Chawal Ki Kheer Sweet Dish | Sanchita’s Kitchen
Rice Kheer is Indian dessert pudding generally served after meals to satisfy the sweet tooth . It is a one pot recipe made with Milk, Rice, Sugar and Nuts .
It is cooked during festivals and rituals and is savoured by guests and family. In South India it is called ‘Payesham’ and in West Bengal it is called ‘Payesh’
Preparation time – 5 minutes
Cooking Time : 30 to 40 minutes
1) Full Cream Milk -1 and 1/2 litres
2) Gobind – Bhog Rice -3-4 tspns
3) Sugar -6-7 tblspns (according to the requirement)
4) Cashew nuts – 10-12
5) Raisins – 10-12
6) Crushed Cardamom -3-4
7) Bay leaves -1-2
8) Deshi Cow Ghee -1 tspn
Method of Cooking
Step – 1
Boil the milk in a pan / kadhai. Stir at intervals so that it doesn’t stick to the bottom. Add the bay leaf to the milk. Wash the nuts and raisins and keep aside. Wash the Gobind bhog rice 3 -4 times until the starch is washed out. Mix the ghee well with the wet rice and keep aside.
When the milk thickens to some extent add the ghee rice and stir. Keep stirring at intervals until the rice is cooked.
When the milk thickens to half the quantity and the rice is completely cooked, add the sugar. Stir and mix well. Switch of the flame and add the nuts and raisins. Serve it hot/warm/cold. Refrigerate the left over Kheer
(You can also sprinkle Rose water / Syrup before serving)