Payesh Recipe

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Payesh - SK Khazana Recipe

• Full fat milk 1 litres

• Bay leaf 1

• Short grained rice soaked for ½ hour and drained 2 tablespoons

• Ghee 2 tablespoons

• Cashewnuts broken 1/4 cup

• Raisins 2 tablespoons

• Fresh coconut slices 8-10

• Palm jaggery chopepd 3/4 cup

Method

Step 1

Pour the milk in a deep non-stick pan. Add bay leaf and bring it to a boil. Add rice and mix well. Cook for 7-8 minutes.

Step 2

Heat ghee in a small non-stick pan. Add cashewnuts, raisins, coconut slices and sauté till the nuts are golden brown.

Step 3

Discard the bay leaf and add the fried nut mixture, mix well and cook for 2-3 minutes.

Step 4

Add palm jaggery and mix well. Cook till the jaggery dissolves completely.

Step 5

Transfer into serving bowls and serve
.