cook

Sunday Classics: ‘Payesh’ recipe, anyone?

A bowl full of love on the weekend

The aroma of cardamom, gobindobhog rice and milk filling up the air — the very thought makes it too tempting to not make some this Sunday, isn’t it?

Ingredients:

• Gobindobhog rice: 50 gm
• Full fat milk: 1 and ½  litre
• Khoya kheer: 200 gm
• Sugar: 1 cup (Medium)
• Cardamom pods: 2
• Bay leaf: 1 large
• Cashew: 50 gm
• Raisins: 20 gm
• Ghee: 1and ½  tablespoon

Recipe:

• Wash the rice and pat dry
• Coat the rice in ghee and set aside
• Pour milk in a large container. Add bay leaf and cardamom pods and set it to boil in low flame till the milk has begun to thicken and reduce. Keep stirring at periodic intervals
• Add the rice and mix well. Cover and cook till the rice it 90% ready
• Add sugar and khoya kheer, mix well
• Now, add the cashews and raisins
• When the payesh has your desired consistency check the sweetness
• Serve hot or refrigerate and serve cold

Tip:

• Keep some milk in a separate container, if in case you need some for your desired consistency
• You can also add jaggery. But, point to remember, add jaggery once the payesh is absolutely ready and the flame is off

– Pooja Mitra