Bengali Payesh

 

Here's a recipe for Bengali Payesh, a traditional Bengali rice pudding:

Ingredients:

- 1/2 cup Basmati rice

- 1-liter whole milk

- 1/2 cup condensed milk (optional)

- 1/2 cup sugar (adjust to taste)

- 1/4 teaspoon cardamom powder

- A pinch of saffron strands

- 2 tablespoons chopped nuts (cashews, almonds, pistachios)

- 1 tablespoon raisins

Instructions:

1. Wash the rice thoroughly and drain the water.

2. In a heavy-bottomed pan, bring the milk to a boil.

3. Add the washed rice to the boiling milk and stir well.

4. Reduce the heat to low and let the rice cook in the milk, stirring occasionally to prevent sticking.

5. In the meantime, soak the saffron strands in a tablespoon of warm milk.

6. After the rice is partially cooked and the milk has reduced to about half its original volume, add the condensed milk (if using) and stir well.

7. Continue to cook the rice until it becomes soft and the pudding thickens to a creamy consistency. This may take about 30-40 minutes. Keep stirring occasionally to avoid burning.

8. Add the sugar and cardamom powder to the pudding and mix well until the sugar dissolves completely.

9. Now, add the saffron strands along with the milk in which they were soaked. Mix it into the pudding to give it a beautiful yellow color and a fragrant aroma.

10. Finally, add the chopped nuts and raisins to the pudding and stir gently.

11. Cook for a few more minutes until the nuts and raisins are well incorporated and the rice pudding reaches your desired consistency.

12. Remove the pan from the heat and let the payesh cool down to room temperature.

13. You can serve the payesh chilled or at room temperature, garnished with a few more chopped nuts and a sprinkle of cardamom powder.

Bengali Payesh is a delightful dessert, enjoyed on special occasions or as a sweet treat anytime. Enjoy!