In most of the Bengali homes, Chaler Payesh (Rice Pudding or Rice kheer) is prepared on most of the occasions like birthday, annaprashan (a ceremony of putting rice to a child's mouth for the first time) and in other occasions also. This tasty Bengali delicacy is very easy to prepare.
Bengali Chaler Payesh is prepared by using short grain aromatic gobindobhog rice. You can cook Chaler Payesh with basmati rice also.
The word kheer is commonly used in Northern India, Pakistan and Nepal.
In the region of Bengal the above dessert is called payesh and in Southern India, Bengal's "payesh" is called as Payasam or Payasa.
Each region has its own variation of preparing this dish.
The ingredients of "Payesh" are rice (Gobindobhog or Basmati), full cream milk, jaggery or sugar, cashews, raisins and cardamom powder.
Course : Dessert, traditional sweets
Cuisine : Bengali, Indian
Calories - 197.33 Kcal
Protein - 4.3 gm.
Fat - 6.28 gm
Saturated Fat - 5.18 gm
Carbohydrate - 26.98 gm.
Fiber - 0.9 gm.
Sodium - 25.7 mg.
Potassium - 134.58 mg.
Calcium - 106.01 mg.
Iron - 0.55 mg.
Zinc - 0.42 mg.
Vitamin A 41.48 μg.
Vitamin B2 0.11 mg.
Vitamin B6 0.04 mg.
Vitamin B9 9.3 μg.
Vitamin C 2.01 mg.
Vitamin D2 0.36 μg.
Vitamin D3 0.13 μg.
Carotenoids 72.9 μg.
Prep Time :15 minutes
Cook Time : 30 minutes minutes
Total Time : 45 minutes
Servings : 2 persons
Author : Ruby Mukherjee
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| Chaler Payesh or Rice Pudding or Rice Kheer* |
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Ghee - 2 teaspoons
Milk - 1 litre
Condensed milk - ½ cup (optional)
Sugar or crushed Date Palm Jaggery (Khejur Gur) - ½ cup or according to your taste
Cardamom - ½ teaspoon Powder
Cashew Nuts - 10 to 12 pieces
How to make Chaler Payesh or Rice Pudding
Wash the rice and soak in water for 20 minutes.
Drain the rice and add ghee. Mix well.
In a heavy bottom pan, heat milk. Boil milk 2-3 times. After boiling 2-3 times, add the gobindobhog rice.
Cook on low flame. Let the rice become tender. Keep stirring in between.
Sometimes, it takes long time to thicken the milk. So after washing, soak 2 tablespoons gobindobhog rice in water. Drain out the water. Grind the rice and add this in milk after the rice is cooked. After adding this, start stirring continuously to prevent burning and sticking in the pan. This will help milk to thicken quickly.
When the milk is reduced to almost half, add sugar or crushed Date Palm Jaggery and cook for another 3-4 minutes.
Add cardamom powder and mix well.
Soak cashew nuts and raisins for 10 minutes.
After 10 minutes, drain out the water.
Chop the cashew nuts.
Add some chopped cashew nuts and raisins in the Payesh.
Keep aside some chopped cashew nuts and raisins for garnishing also.
Garnish with cashew nuts and raisins.
Serve hot or chilled.
Note :
Always add sugar or jaggery after the rice is boiled completely.
Rice will not be properly boiled if you add sugar or jaggery before boiling of the rice.
I suggest that you add sugar or Date Palm Jaggery according to your taste only.
If you add condensed milk in your Chaler Payesh, then your Chaler Payesh will be tastier. If you use this sweented milk, then add less sugar or jaggery.
Sometimes, it has been observed if you melt the jaggery on a high flame, milk gets curdled. Best practice is to crush the jaggery completely, add a ladle full of milk to the jaggery, melt it completely and then add that to the payesh / kheer. I generally do not heat the payesh after adding the jaggery.
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