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What's the one dessert that brings a smile to everyone's face? The quintessential Bengali dessert – Payesh! A creamy, rich, and flavourful delight, Payesh has a special place in every Bengali's heart. Whether it's a birthday, wedding, or even an ordinary day when you feel like indulging, a bowl of thick Bengali Payesh is all you need to sweeten your soul.
If you're wondering how to make the perfect thick Bengali Payesh using dairy product milk in Kolkata, we've got you covered. The good news? You don't need to be a pro chef to ace this recipe! All you need is Keventer Metro Milk, some aromatic gobindobhog rice, and a handful of basic ingredients that are probably already in your kitchen.
- Keventer Metro Milk – 1 litre
- Gobindobhog Rice – 50 grams (or any short-grain fragrant rice)
- Sugar – 100 grams (adjust according to your sweetness preference)
- Cardamom Pods – 3-4 (for that subtle aroma)
- Bay Leaf – 1 (optional but recommended for an authentic touch)
- Cashews and Raisins – A handful (to garnish and add texture)
Step 1: Prep the Rice
Begin by washing the gobindobhog rice thoroughly. Once clean, soak the rice in water for about 15-20 minutes. This step ensures that the rice cooks evenly and absorbs the flavours beautifully.
Step 2: Boil the Milk
Pour Keventer Metro Milk into a heavy-bottomed pan and heat it until it comes to a boil, stirring occasionally to keep it from sticking. Once it boils, lower the flame and let it simmer gently. The slow simmering is key to getting that rich, creamy texture.
Step 3: Cook the Rice
Drain the soaked rice and add it to the simmering milk. Add a bay leaf and crushed cardamom pods to give the milk a delicate aroma. Stir gently to prevent the rice from clumping. Cook on low flame until the rice softens and blends smoothly with the milk.
Step 4: Add sugar
Once the rice is cooked and the milk has reduced to a creamy consistency, add sugar to the mix. Stir well to dissolve the sugar completely.
Step 5: Garnish and Serve
In a small pan, lightly toast the cashews and raisins until they're golden brown. Add them to your Payesh as a garnish. This adds a delightful crunch and a burst of sweetness with every bite.
Step 6: Cool and Relish
Payesh tastes heavenly when served chilled, but many prefer it warm. Let it cool down to your desired temperature, and then dig in!
- Always use the best dairy product milk in West Bengal - it gives you the best results. You can use Keventer Metro Milk to achieve that rich, creamy texture.
- Stir frequently to prevent the milk from burning or sticking to the pan.
- Adjust the sweetness to your taste by tweaking the sugar quantity.
- If you want to go the extra mile, you can add a pinch of saffron for a royal touch.
The secret to an authentic Bengali Payesh lies in the quality of milk. Keventer Metro Milk is not just rich and creamy but also packed with the freshness and purity that enhances the overall flavour of your dish. Whether it's a festive occasion or a simple craving, Keventer Metro Milk ensures that every spoonful of Payesh is a journey to culinary bliss.
