Chaler Payesh | Bengali Rice Kheer | Poromanno
Chaler Payesh is a signature Bengali slow-cooked dessert prepared with Rice, Milk, and also Sugar or other sweetening agents. This Rice pudding is often reffered as Poromanno or Kheer.
Servings 5 Portions
Calories 452kcal
Cost Rs 250
Ingredients
- 1 Litre Full Cream Milk
- 100 ml Condensed Milk
- 1 tablespoon Ghee
- 100 g Gobindobhog Rice
- 50 g Cashewnut
- 50 g Raisin
- 75 g Batasha
- 75 g Sugar
- 2 Bay Leaf
- 8 Green Cardamom
- 2 Black Cardamom
- 1 pinch Camphor optional
- 1 Litre Water
Instructions
- Soak the Rice, Cashew Nuts, and Raisins separately in water.
- Make a coarse powder of half of the Black and half of the Green Cardamom.
- Take Milk along with half of the water in a deep-bottom vessel and start cooking over a low flame.
- Add Ghee, followed by whole Green and Black Cardamom, as well as a Bay leaf.
- You need to cook until the milk reduces to ⅔.
- Add Condensed milk and give a thorough mix.
- Now add the soaked rice and cook over a low flame for 5-6 minutes by covering the vessel with a lid.
- At this point, add half of the remaining water and mix with a ladle.
- Now add the soaked Raisins and also the cashew nuts.
- Keep cooking over the low flame until the rice is cooked properly.
- Also, add the remaining hot water in between.
- Once the rice is cooked properly, add Batasha as well as Sugar and give a mix.
- From this point onwards, you need to stir more frequently. This is to avoid burning of the Payesh.
- Once the Payesh reached the desired consistency, add powdered cardamom and also Camphor and lightly mix.
- Switch the flame off.
- Serve Chaler Payesh in room temperature or after refrigerating for an hour or so.
Notes
- Ghee, though optional, is highly recommended as it makes the Payesh much richer and also helps prevent the milk from burning.
- Since I used condensed milk, which is already sweet, I reduced the amount of sugar. If you are not using condensed milk, please add more sugar to your liking.
- If batasha is not available, you can simply use the same amount of sugar instead.
- Water is a key ingredient in this recipe. The longer you boil the milk, the better it will taste. Adding water increases the cooking time, which in turn enhances the flavor.
Nutrition
Serving: 175g | Calories: 452kcal | Carbohydrates: 84.8g | Protein: 11.3g | Fat: 8.8g | Saturated Fat: 3.7g | Cholesterol: 17mg | Sodium: 122mg | Potassium: 454mg | Fiber: 1.1g | Sugar: 59.8g | Calcium: 308mg | Iron: 2mg
