Chaler Payesh (Rice Kheer / Payasam / Pudding - Bong style)

              Chaler Payesh is a traditional Bengali Rice Kheer / Pudding / Payasam prepared with  Gobindo Bhog, a special variety of fragrant small grain rice. However, I had to use Basmati rice as the former was unavailable. This recipe involves a lot of stirring till the rice is well cooked and you get the desired consistency. Relish it at room temperature or chilled. So check out the step by step pictorial recipe to prepare this sweet delicacy.

          During the season, Date Palm Jaggery called Nolen / Notun Gur is also used to prepare this dessert. Then it is called Nolen Gurer Payesh. This type of jaggery is available only during winter and you can dish out a wide range of sweets with it. 

          Enjoy this chaler payesh as an after meal dessert or as a side dish with poori or paratha. It simply tastes awesome and soul satisfying. Among most Bengalis, this payesh is a must during special occasions like, festivals, weddings, birthdays, etc. without which any celebration is considered incomplete.

• 750 ml. full fat milk 
• 1 tbsp. ghee
• pinch of salt
• 1/4 cup Basmati rice 
• 1/2 tsp. cardamom powder
• 2 bay leaves
• 1/2 cup sugar candy 
• few chopped nuts

          Soak the rice for 30 minutes. Then drain well. In a bowl, take the drained rice and to it add a pinch of salt, ghee and cardamom powder. Mix well and keep aside.

         In a heavy bottomed saucepan, bring the milk and bay leaves to a boil. Simmer on a low flame for 4-5 minutes. 

         Now add the ghee rice and cook on a low flame. Keep stirring at intervals so that it does not stick to the bottom.

          When the rice is almost done, add the sugar candy and the chopped nuts (keep aside few to garnish). Cook further till the payesh comes to a desired consistency. 

          Switch off the flame and garnish with the chopped nuts. Serve at room temperature or chilled. 

Note - 

1.  You may also garnish with some dry rose petals and / or a pinch of saffron. However, it is purely optional. Traditionally it is not used. 

2.  In the absence of Gobindo bhog rice, you may make use of basmati rice as I did or any fragrant short grain rice. 

3.  I have sweetened this payesh with sugar candy for an authentic touch. However, you may add normal sugar or jaggery if you wish.

                 Mix the rice, a pinch of salt, ghee & cardamom powder. 

           Bring the milk & bay leaves to a boil. Simmer for 4-5 minutes. 

             Add the rice & cook on a low flame. Keep stirring at intervals so

             that it does not stick to the bottom.

           When the rice is almost done, add the chopped nuts (keep aside few

           to garnish).

                               and the sugar candy.

                   Cook further till the payesh comes to a desired consistency. 

                    Switch off the flame & garnish with the chopped nuts.

                     Serve at room temperature or chilled.