Chaler Payesh is a traditional rice kheer recipe of Bengali cuisine. It is one of the favourites of the Bong community and is usually prepared during ceremonies and festivals. The kheer is creamy, rich, aromatic and melt in the mouth.
Kheer usually refers to the sweet prepared by boiling milk and rice. Each region has its own variety of kheer and today I have the Bengali version here.
Usually Gobindobhog variety of rice is used in preparing Chaler Payesh. If you do not have it, use basmati rice. Bay leaf is added to the milk while it is cooked, it gives a good aroma. Rich milk is boiled and simmered in soaked rice grains on a low flame, it is then sweetened with sugar and garnished with dry fruits.
About Bengali cuisine :
Bengali cuisine is the food served in the state of Bengal. It mainly consists of west Bengal, Tripura and Assam. It is known for the different flavours and the varied desserts. It is one of the popular cuisines relished for the variety of sabzi too. The Bengali cuisine can be divided into four types of food as charbe, chosya, lehya, and peya. Charbe is the food chewd as rice and fish. Choosya is the food that is thin and usually sucked. Condiments as pickles are usually licked and belong to the category of Lehya. Peya are the ones as milk and tea. (Source: Wikipedia)
A few Bengali dishes on blog:Mixed Vegetable, Bandhakopir Torkari, Ghugni Chaat, Komala Payasam
Other festive sweets : Khaja, ABC halwa, Shenga Holige
Chaler Payesh / Bengali Rice Kheer
Ingredients:
- 4 cups (1 litre) milk
- 4 tablespoon gobindobhog or basmati rice
- 1 bay leaf
- 1/2 cup sugar
- 2 teaspoon + 1 teaspoon ghee
- cashew
- almond
- 1/2 teaspoon cardamom powder
Method:
- Wash the rice and soak in water for fifteen minutes.
- Put the milk in a thick bottom pan and keep it to boil. Put bay leaf in it.
- Once it boils, discard the water from the rice, smear it with ghee and put in the milk.
- Let cook on a low flame. Keep stirring in between.
- Once the rice is fully cooked and soft, add sugar. Cook for three minutes.
- Add cardamom powder and remove from flame.
- Roast the nuts in ghee and garnish it.
Chaler Payesh / Bengali Rice Kheer
Ingredients
Method
- Wash the rice and soak in water for fifteen minutes.
- Put the milk in a thick bottom pan and keep it to boil. Put bay leaf in it.
- Once it boils, discard the water from the rice, smear it with ghee and put in the milk.
- Let cook on a low flame. Keep stirring in between.
- Once the rice is fully cooked and soft, add sugar. Cook for three minutes.
- Add cardamom powder and remove from flame.
- Roast the nuts in ghee and garnish it.
Notes
- Gobindobhog rice is usually used here, if it is not available use basmati rice.
- Soak the rice for atleast fifteen minutes.
This post is part of 54 Healthy Wealthy Cuisines where the theme is “Mishti Dussehra at HW”
Other Bengali dishes by co-bloggers
- Lavang Latika by Sasmita Sahoo Samanta
- Kala Jamun by Shalu Jain
- Patishapta by Vanita Bhat
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