Payesh is more than just a dessert; it’s a taste of home, love, and memories for every Bengali. From childhood birthdays to festive celebrations, a bowl of this creamy delight connects us to our roots and the warmth of our grandmothers’ kitchens.
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Full recipe - Payesh recipe:
Take a 1.5 lts of full fat milk in a heavy bottomed saucepan and boil it. Once it is boiled, turn down the heat and continue simmering till the milk has reduced to two-thirds quantity. You have to stir continuously while removing the skin from the sides. For the perfect payesh texture, you cannot allow the skin to form.
Meanwhile soak 60 gms (one mutthi per half lt of milk, if you have a relatively medium sized mutthi-that’s how my mother measures) of gobindobhog rice in water for 30 minutes and then discard the water. Spread the rice over a clean cloth or a strainer and let it dry. Take 2 tsp of ghee in a frying pan and gently fry the rice in that ghee for not more than a minute. Add the rice when the milk has reduced. It doesn't take long for gobindobhog rice to cook and more importantly, we want an 'al dente' texture of the rice. The rice needs to cook but not all through, not mushy. The minute the rice has reached the desired texture, add 180 gms sugar to stop the cooking of the rice any further. You will see that as it continues cooking, the milk will loosen up a bit more since sugar melts and when the payesh starts boiling in a manner where small bubbles are bursting out, add cashew to your desired quantity. Continue cooking for 2 minutes and then take it off the heat. When it has cooled down a bit, add the raisins. If you add raisins in the hot milk, there are chances that it may split.
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