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Chaler Payesh | Bengali Rice Kheer
Aruna
This recipe of Chaler Payesh | Bengali Rice Kheer is very reminiscent of the South Indian Pal Payasam. However, the flavour profile is a tad bit different because of the bay leaf.
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Prep Time
15
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
15
minutes
mins
Course
Dessert
Cuisine
Bengali, Indian
Servings
6
People
Ingredients
1x
2x
3x
1.25
Litre
Milk
1/2
Cup
Gobindobhog or Basmati Rice
1/2
Cup
Sugar
6
Green Cardamom
2
Bay Leaves
1/2
tsp
Ghee
3
tbsp
Chopped Dry Fruits (I used Cashews, Almonds, Pistachios)
Instructions
Preparing the Rice
Wash and soak the rice in 1 cup water for 10 minutes.
Drain the water and leave the rice in a colander so that all the water drains.
When the water has drained from the rice, add the ghee to the rice grains and mix well till all the grains are coated well.
Making the Chaler Payesh | Bengali Rice Kheer
Using a pestle, crush the cardamom pods till they just split open a bit. Set aside.
In a heavy bottomed vessel, over medium flame, bring the milk to a boil.
When the milk starts boiling, add the bay leaves and cardamom.
Cook till the milk reduces by 1/4 (becomes 3/4 of original quantity).
Stir continuously so that the milk does not burn.
Add the rice and cook till the rice is just done.
Add the sugar and cook for about 5 minutes.
Turn off the heat.
Add the dry fruits and mix well.
Remove the bay leaves and discard.
Let the Chaler Payesh cool to room temperature and refrigerate for a couple of hours.
Serve Chaler Payesh chilled!
Keyword
Bengali Rice Kheer, Chaler Payesh
Tried this recipe?
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@aahaaram
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#aahaaram
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