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%Chaler Payesh

Chaler Payesh aka Bengali Rice Kheer


  • Author: Debjani Chatterjee
  • Prep Time: 5 mins
  • Cook Time: 90 mins
  • Total Time: 1 hour 35 mins
  • Yield: 5 Portions 1x

Description

Chaler Payesh is a signature Bengali slow-cooked dessert prepared with Rice, Milk, and also Sugar or other sweetening agents.


Ingredients

Scale
  • 1 Litre Full Cream Milk
  • 100ml Condensed Milk
  • 1 Tbsp.Ghee
  • 100g Gobindobhog Rice
  • 50g Cashewnut
  • 50g Raisin
  • 75g Batasha
  • 75g Sugar
  • 1-2 Bay Leaf
  • 8 Green Cardamom
  • 2 Black Cardamom
  • A pinch of Camphor (optional)
  • 1 Litre Water

Instructions

  1. Soak Rice, Cashewnut, and Raisin separately in water.
  2. Make a coarse powder of half of the Black and half of the Green Cardamom.
  3. Take Milk along with half of the water in a deep bottom vessel and start cooking over low flame.
  4. Add Ghee followed by whole Green and Black Cardamom as well as Bay leaf.
  5. You need to cook until the milk reduces to 2/3.
  6. Add Condensed milk and give a thorough mix.
  7. Now add soaked rice and cook over low flame for 5-6 minutes by covering the vessel with a lid.
  8. At this point add half of the remaining water and mix with a ladle.
  9. Now add soaked Raisins and also the Cashewnuts.
  10. Keep cooking over the low flame until the rice cooked properly.
  11. Also, add remaining hot water in between.
  12. Once the rice cooked properly, add Batasha as well as Sugar and give a mix.
  13. From this point onwards you need to stir more frequently. This is to avoid burning of the Payesh.
  14. Once the Payesh reached desired consistency, add powdered cardamom and also Camphor and lightly mix.
  15. Switch the flame off.
  16. Serve Chaler Payesh in room temperature or after refrigerating for an hour or so.

Notes

Ghee is optional however highly recommended as it makes the Payesh rich. Also, Ghee helps in preventing burning of the milk.
As I have used condensed milk which is sweet itself, I have reduced Sugar content. If you are not using it increase sugar based on requirement.
Batasha if not available can be replaced with a similar quantity of Sugar.
Water is the trick in this recipe. The more you boil the milk, the more is the taste. Water is added to increase the cooking time and it increases the flavor as well.

  • Category: Dessert
  • Cuisine: Bengali

Nutrition

  • Serving Size: 175g
  • Calories: 486
  • Sugar: 60.1g
  • Sodium: 152mg
  • Fat: 14.2g
  • Saturated Fat: 6.9g
  • Carbohydrates: 80.3g
  • Fiber: 0.9g
  • Protein: 12.1g
  • Cholesterol: 9mg

Keywords: Chaler Payesh Recipe, Bengali Chaler Payesh, Rice Kheer Recipe, Debjanir Rannaghar

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