whiskaffair's

BENGALI CHALER PAYESH

Yellow Dots
Yellow Dots

Rinse Gobindobhog rice with water and soak it in water for 15-20 minutes.

STEP 1

Drain the water and mix the rice with ghee. Set aside.

STEP 2

Heat milk in a heavy bottom pan over medium-high heat and bring it to a boil. Stir very frequently to avoid scorching at the bottom of the pan.

STEP 3

Once the milk comes to a boil, reduce the heat to low. Add the rice to the pan and cook until the rice is nicely cooked and the payesh has thickened (35-40 minutes). Stir frequently while cooking.

STEP 4

Add cup sugar and cook for another 3-4 minutes.

STEP 5

Add cardamom powder and mix well.

STEP 6

Garnish the payesh with chopped cashew nuts, pistachios, and slivered almonds. I also like to use some dried rose petals for a pop of color.

STEP 7

BENGALI CHALER PAYESH IS READY!