Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Dessert

Payesh

Traditional Recipe 4: Payesh recipe

🧺 Ingredients

• Whole milk: 1000ml
• Rice: 80g, short-grain (or vermicelli), soaked
• Sugar: 100g
• Condensed milk: 100ml
• Ghee: 20ml
• Cashew nuts: 30g, halved
• Raisins: 30g
• Cardamom pods: 3, crushed
• Saffron: a pinch (0.1g)

👩‍🍳 How to make Payesh

1. Heat ghee in a heavy-bottomed pan over medium heat (140°C).
2. Fry cashew nuts for 1-2 minutes until golden. Remove to a bowl.
3. In the same ghee, fry raisins for 30 seconds until they plump. Remove to the bowl.
4. Add milk to the pan, bring to medium heat (120°C).
5. Add soaked rice, stir well to break any clumps.
6. Cook for 25-30 minutes, stirring frequently to prevent sticking and burning at the bottom.
7. The rice should become soft and mushy, milk should reduce and thicken (consistency like heavy cream).
8. When rice is cooked, add sugar and stir until dissolved.
9. Add condensed milk, cardamom, and saffron. Stir well.
10. Cook for 2-3 more minutes on low heat (80°C) until payesh reaches desired consistency (creamy and thick, coating the back of a spoon).
11. Turn off heat.
12. Serve warm or at room temperature, garnished with remaining nuts and raisins.

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