Sunday Classics: ‘Payesh’ recipe, anyone?
A bowl full of love on the weekend
Published 21.08.22, 11:09 AM
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
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