BENGALI CHALER PAYESH RECIPE/RICE KHEER RECIPE

I am very happy to share my first post on Bengali recipes , Chaler payesh. Last month I posted a query in CAL group in Facebook to suggest me some yummy bengali lunch menu recipes. I got so many suggestions and recipe links to try. Thanks everyone for helping me in finding out some good Bengali vegetarian recipes. Sorry, as I was busy in travel and household chores, I couldn’t try them immediately. But I kept searching and bookmarking some yummy recipes from various websites. And finally I made a delectable Bengali vegetarian thali for the first time on last saturday. I prepared around 8 dishes which are a must & should recipes in an authentic Bengali lunch menu. We loved the thali very much and I had the same for dinner too! 

Before sharing the entire platter, I just want to post all the recipes one by one here. To start with, here is an easy, tasty, simple Bengali chaler payesh recipe. This payesh is nothing but our Indian style rice pudding or rice kheer made by boiling thick milk with aromatic rice(Gobindo bogh) n sugar.

Traditional chaler payesh is prepared by adding date palm jaggery or Khejurer gur is used in Bengal. But I used sugar. Some people use condensed milk too. Its a very tasty, simple to make & flavourful Bengali dessert. This dessert is prepared in all Bengali homes for most of their festivals like Durga puja, Lakshmi puja etc. I had some doubts between this payesh & Nolen gurer payesh and its consistency.

Special thanks to Deepasri Deb for giving a clear explanation which helped me to make this payesh perfect. It turned out so delicious and very flavourful. We loved it a lot. I have made this twice within a week. Once with basmati and second time with jeera rice. The smell of basmati rice/Jeera rice, bay leaf and cardamom while boiling in milk was fantastic. One must feel this fragrance more than I say. So I would give 5* rating for this recipe and suggest everyone to try this yummy, easy Bengali sweet recipe if you are a beginner for this cuisine. U will love it for sure. And for this recipe, I referred many websites like Hamaaree rasoi, Cook like a bong and Sanjeev kapoor’s Video.

Thanks to Ushnish Gosh ji for sharing few tips to make this payesh perfect. I have added them above. The consistency of this payesh should be thick. So make it accordingly. I removed the bay leaf before adding sugar by following sanjeev kapoor’s video. If you wish, you can keep it till the end. I felt jeera rice gives more flavour than Basmati rice for this payesh. But its purely your choice. Usually ghee  & water is not used in this recipe. Milk gives the taste. You can add little ghee if you wish.