Payesh or Kheer | How to make Payesh or Kheer

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ByIpsita Pal
Created on 27th Jan 2016
  • Payesh or Kheer, How to make Payesh or Kheer
Payesh or Kheerby Ipsita Pal
  • Payesh or Kheer | How to make Payesh or Kheer (7 likes)

  • 0 reviews
    Rate It!
  • By Ipsita Pal
    Created on 27th Jan 2016

About Payesh or Kheer

Bengalis love their sweets. A traditional sweet prepared in every house during festive occassions like birthdays and religious festivals, Payesh, a thick milk and rice dessert is served. Here is how I make payesh at home.

Payesh or Kheer, a deliciously amazing recipe to treat your family members. This recipe of Payesh or Kheer by Ipsita Pal will definitely help you in its preparation. Surprisingly the preparations for Payesh or Kheer can be done within 10 minute. Isn't it interesting. Also, the time taken for cooking Payesh or Kheer is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Payesh or Kheer can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Payesh or Kheer is just too tempting. Cooking Payesh or Kheerat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Payesh or Kheer is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofPayesh or Kheer from Better Butter.

  • Prep Time10mins
  • Cook Time60mins
  • Serves4People
Payesh or Kheer

Ingredients to make Payesh or Kheer

  • 1 liter whole fat Milk
  • 200 gms Sugar
  • 50 gms Gobindo Bhog Rice ( a kind of flavourful small grain rice)
  • 20 Whole cashew nuts
  • 20-30 Sweet raisins
  • 2 large Bay leaves
  • 1 Green Cardamom powdered

How to make Payesh or Kheer

  1. Soak the rice and raisins separately in a little water for 10 mins. Drain thoroughly and keep aside.
  2. In a heavy bottom pan, boil the milk along with the bay leaves until it has reduced to 1/3 the original quantity.
  3. Now add the washed rice and stir for 5 mins so the rice does not stick to the pan or each other.
  4. Let this too simmer on low flame for another 15 mins until the milk quantity has halved and the rice is cooked.
  5. Add the sugar and let it boil for 10 mins. Remember, keep scraping the sides after every 2 mins so the dessert retains the creamy texture of the thick milk.
  6. Now add the raisins, cashews and cardamom powder and let it cool until room temperature before serving.
My Tip: Add a pinch of sugar to the milk during the first boil so it does not burn at the bottom of the pan.

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