Chaler payesh / Bengali rice Kheer. Iam a Big Foodie. ಶಾವಿಗೆ ಸಾಬುದಾನ ಪಾಯಸ ಮಾಡುವ ವಿಧಾನ To begin making the Chaler Payesh recipe. Boil milk in a wide bowl and when it starts to roll boil, add bay leaf and slightly crushed cardamom pods.

However, this recipe is globally popular in different communities with different names. Like we Bengalis call it as Chaler Payesh or. Bengali Payesh recipe (rice kheer) is a delectable dessert that originates from the Indian subcontinent. You can have Chaler payesh / Bengali rice Kheer using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chaler payesh / Bengali rice Kheer

It's 1.5 ltr of milk.
You need 100 gm of basmati rice.
Prepare 200 gm of sugar.
Prepare 1 of Bay leaf.
Prepare 50 grm of Cashew nuts.
It's 1 tbsp of ghee.
It's 3-4 of cardamom (can use cardamom powder).

Originally, kheer has always been a part of the Indian food heritage and for centuries it has been a popular recipe among the people. Moreover, rice kheer was mostly prepared co. I prepared chaler-payesh and wow, it was really awesome. Also sending it to Anisheetu's SWC-Karntaka event.

Chaler payesh / Bengali rice Kheer instructions

Wash the rice and soak in bowl for 15 minutes. Than heat ghee in a pan and add soaked rice,bay leaf. Saute for 1 minutes.set aside..
Put milk on deep pan on medium heat.let it boil.when milk is boiling add rice, cardamom and cook for 15 -20 minutes on low flame. keep stirring in between..
Once rice is fully cooked and soft than add sugar, cashew and cook for 5 to 10 minutes..
Remove rice Kheer from flame..rice kheer is ready to serve. Garnish with some cashew..

Living inBangalore for more than a year now Ijust couldn't control myself to send this Bengali style Chaaler Payesh for the Karnataka food event, though the payesham is not much. This Bengali Payesh is also a variant of this milk and rice kheer. Here, long-grained rice is cooked in milk and flavoured with classic Indian spices like cardamom and saffron. Adding bay leaves to the kheer while cooking gives it a unique aroma that lingers in the kheer even after the leaves are. A delightful breakfast ritual of luchi and patali gurer payesh marks the wintry Sunday mornings in many Bengali homes.