Payesh or Kheer | How to make Payesh or Kheer

By Ipsita Pal  |  27th Jan 2016  |  
0.0 from 0 reviews Rate It!
  • Payesh or Kheer, How to make Payesh or Kheer
Payesh or Kheerby Ipsita Pal
  • Prep Time


  • Cook Time


  • Serves





About Payesh or Kheer Recipe

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 is a delicious dish which is liked by people of all age groups. Payesh or Kheer by Ipsita Pal has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Payesh or Kheer at many restaurants and you can also prepare this at home. This authentic and mouthwatering Payesh or Kheer takes 10 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Payesh or Kheer is a good option for you. The flavour of Payesh or Kheer is tempting and you will enjoy each bite of this. Try this Payesh or Kheer on weekends and impress your family and friends. You can comment and rate the Payesh or Kheer recipe on the page below.

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.

Reviews for Payesh or Kheer (0)

Cooked it ? Share your Photo