This Diwali add a Bengali touch to your dessert menu. Make the quintessential Payesh – a rice pudding considered to be so auspicious that no celebration in a Bengali household is complete without it. The ever so popular sweet dish, there has not been a single birthday when Maa had not made Payesh with loads of raisins for me. Now I do it for my little boy ( also for my husband ! ) A bowl of payesh makes them super happy.
Every Bengali family has their own recipe for making this dish. The one I am sharing today is by far the easiest and is made with condensed milk. And I believe any that has Milkmaid in it is super delicious. No seriously! Have u ever tried licking the sides of a milkmaid tin – its heaven and I do it even now!
- Rice - half cup - Use short grain rice for this, preferably Gobindo bhog
- Milk - 1 litre - preferably full cream milk - I use amul gold for this
- Condensed milk- half a cup - adjust sweetness according to your taste. If using plain sugar you need around 4 tbsp
- Bay leaves - 2
- Cardamon powder - 1 tsp
- Raisins - a handful
- Cashewnuts - a handful - crushed
- Wash the rice thoroughly, soak in some cold water and keep aside.
- In a heavy bottomed pan , put the milk on heat. Add the bayleaves.
- Once the milk starts simmering , drain the water from the soaked rice and add it to the milk.
- Let them boil away on very low heat. This would take around 15 - 20 mins.
- Stir occasionally so that it doesn't stick to the bottom.
- Check the rice, it should have cooked by now and would have thickened.
- Add the condensed milk/ milkmaid and give it a good mix.
- Now add the cardamom powder, raisins and cashew.
- Let it simmer for another 5 mins.
- Remove from heat and let it cool down completely.
- Serve at room temperature or chilled as preferred.