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chaler payesh recipe Rice kheer

BENGALI CHALER PAYESH HOW TO MAKE

CHALER PAYESH RECIPE RICE KHEER
February 14, 2016 by Lisha Aravind Leave a Comment
 chaler payesh

Chaler payesh recipe with step by step pics Chaler payesh is a Bengali style rice
pudding. Payasam or kheer is an indispensable part of every Indian function.
Today, I am sharing an easy Bengali dessert or payasam variety Chaler payesh.
It can be very easily made at home with very few ingredients namely rice, sugar,
milk and dry fruits.

Payesh is a form of Indian style rice pudding or kheer or ari payasam which is often
made in our houses. It is a tasty and flavorful bengali dessert.

Chaler payesh is a tasty bengali dessert which is prepared during all auspicious
occasions in Bengali families.

Gobindobhog is a rice variety which is cultivated in Bengal which is sticky and

aromatic with a buttery flavor. This rice variety is used in the preparation of chaler
payesh. But I couldnt find the rice variety here, so used basmati rice instead. You
can also make use of any short variety of rice like jeera rice. If you can find
gobindobhog rice in your area, I would suggest you to use this rice variety to get
tasty flavorful payesh.

Few days before I prepared this chaler payesh and it was awesome.

I have already posted various Bengali recipes like sandesh, rasgulla, cholar dal.
This chaler payesh is another addition of the list of bengali recipes.

Let us see how to make chaler payesh with step by step pics.
 chaler payesh bengali dessert

BENGALI CHALER PAYESH RECIPE WITH STEP BY STEP PICS

Chaler payesh recipe Ingredients

 milk 1 litre
basmati rice 1/3 cup
sugar 1/2 cup
cardamom 4
ghee 2 teaspoon (optional)
bay leaf 2
raisins 2 teaspoon
cashew nuts 2 teaspoons
pistachios 1 teaspoon

HOW TO MAKE CHALER PAYESH

1. Wash rice and soak it in enough water for 15 minutes. Drain it mix ghee to the
rice and keep aside. (The addition of ghee will prevent the rice from sticking
together.)

2. Boil milk in a bowl. When the milk starts boiling, add crushed cardamom pods
and bay leaf. Boil the milk well in low flame until it reduces to 1/3 rd.
3. Drain the rice and add it to the milk. Let it cook well. The rice should be cooked
well but should not become mushy and should hold its shape.

4. Keep stirring in between to avoid sticking to the bottom of the pan.

5. Once the rice is cooked, remove the bay leaf, add sugar, mix well.

6. Boil for some more time so that the milk thickens.

7. Turn off the flame. Garnish with raisins, cashews and blanched almonds . Allow
the payesh to cool, refrigerate it. Serve chaler payesh chilled. (You can serve it hot
or chilled but I prefer it chilled. )
 bengali chaler payesh

BENGALI CHALER PAYESH RECIPE BELOW

B E N G A L I C H A L E R PAY E S H

P RE P TI ME COOK TI ME T O TA L T I M E
10 mins 20 mins 30 mins

Chaler payesh - is a tasty Bengali dessert or rice pudding made with

rice, sugar, milk and nuts. It is very easy to make and perfect dessert for
all occasions.
Author: Lisha Aravind
Recipe type: Dessert
Cuisine: Bengali
Serves: 2 -3

IN G R ED IEN T S
milk - 1 litre
basmati rice - cup
sugar - cup
cardamom - 4
ghee - 2 teaspoon (optional) P RI NT
bay leaf - 2
raisins - 2 teaspoon
cashew nuts - 2 teaspoons
pistachios - 1 teaspoon

MET H O D
1. Wash rice and soak it in enough water for 15 minutes. Drain it mix ghee to the rice and keep aside. (The addition of
 ghee will prevent the rice from sticking together.)
2. Boil milk in a bowl. When the milk starts boiling, add crushed cardamom pods and bay leaf. Boil the milk well in
low flame until it reduces to rd.
3. Drain the rice and add it to the milk. Let it cook well. The rice should be cooked well but should not become mushy
and should hold its shape.
4. Keep stirring in between to avoid sticking to the bottom of the pan.
5. Once the rice is cooked, remove the bay leaf, add sugar, mix well.
6. Boil for some more time so that the milk thickens.
7. Turn off the flame. Garnish with raisins, cashews and blanched almonds. Allow the payesh to cool, refrigerate it.
Serve chaler payesh chilled. (You can serve it hot or chilled but I prefer it chilled. )

N O T ES
If you don't find gobindobhog rice, you can use any good variety of basmati rice.
Cook till milk gets reduced well. The more the milk becomes thicker, the more it will be tastier.
Payesh will become thick upon cooling, so add milk accordingly.

Serve chaler payesh chilled. Enjoy!

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Tagged With: Bengali food, bengali sweets, dessert, indian vegetarian recipes, sweet recipes

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