Bengali Payesh (Govindbhog Rice Pudding)
Bengali Payesh (Govindbhog Rice Pudding)
Prep: 15 mins
Difficulty: Medium
Cook: 40 mins
Serves: 4 - 6 people
Indulge in the luxurious sweetness of Bengal with Payesh, a rich and creamy rice pudding traditionally served during celebrations.
The star of this dessert is our premium Govindbhog Rice—a short-grain variety famous for its natural, buttery aroma. Slow-cooked in reduced milk and delicately scented with green cardamom, it is a magnificent finale to any Indian feast. Adorned with roasted cashews and pistachios, every spoonful is pure indulgence.
Ingredients
- 1/4 cup Govindbhog Rice
- 1 litre full-fat milk
- 1/2 cup Jaggery Powder (or sugar)
- 1/2 tsp Green Cardamom Powder
- 2 tbsp ghee
- 1 tbsp Malabar Creamy Jumbo Cashew Nuts, chopped
- 1 tbsp Pistachios, slivered
- 1 tbsp golden raisins
- A few strands of saffron (optional)
Method
Step 1 Wash the Govindbhog Rice thoroughly and soak it in water for about 15 minutes. Drain the water completely, then toss the rice with 1 teaspoon of ghee. This helps the rice grains remain separate and infuses them with a rich flavor.
Step 2 In a heavy-bottomed pan, heat the remaining ghee. Gently roast the chopped cashews and raisins until they are golden and plump. Remove them from the pan and set aside.
Step 3 In the same pan or a deep pot, bring the full-fat milk to a gentle boil. Lower the heat and let it simmer for about 10-15 minutes, stirring frequently to prevent it from sticking to the bottom, until the milk slightly thickens and reduces.
Step 4 Add the ghee-coated Govindbhog Rice into the simmering milk. Stir well and let it cook on a low flame for 20-25 minutes. Keep stirring at regular intervals until the rice is completely soft and almost melds into the creamy milk.
Step 5 Once the rice is cooked, stir in the Jaggery Powder (or sugar), Green Cardamom Powder, and the roasted cashews and raisins. Simmer for another 3-4 minutes until the sweetener is completely dissolved.
Step 6 Turn off the heat. The Payesh will continue to thicken as it cools. Garnish with slivered pistachios and saffron strands. Serve warm for comfort or chilled for a refreshing dessert.
Chef's Tip: Using Govindbhog rice is non-negotiable for authentic Payesh! Its unique fragrance replaces the need for rose water or vanilla. If using jaggery, always ensure the heat is turned off or very low before adding it to prevent the milk from curdling.
