When we say only payesh, it is understood that we are talking about the rice payesh and not any of the other versions.

Chaler payesh is a must-make dessert in Bengali households for special occasions like birthday parties, auspicious occasions, weddings, anniversary celebrations, announcements of some important results, etc, and festivals like Durga Puja, Diwali, Holi, etc.

This traditional melt-in-your-mouth rice pudding has a buttery taste and a pleasing aroma from the use of Gobindobhog rice, a variety of short-grain rice popular in West Bengal.

This payesh recipe is vegetarian and gluten-free and can be easily scaled as per your requirements.

Also Read: Christmas Special Instant Pot Garlic Mashed Potatoes 

Bengali Chaler Payesh

Recipe by RecipeWikkiCourse: DessertCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

161

kcal

Make Bengali Chaler Payesh (Bengali Style Rice Kheer) using my easy traditional recipe. Serve it for festivals, weddings, or special occasions (vegetarian, gluten-free).

Ingredients

• 3 tablespoons Gobindobhog rice (or any other sticky short-grain rice.)

• 2 teaspoons ghee (preferably Bengali Jharna ghee.)

• 34 ounces whole milk (full-fat milk) (1 liter)

• ¼ cup white granulated sugar (or to taste)

• ½ teaspoon cardamom powder

• 10-12 chopped cashew nuts

• 10-12 slivered pistachios

• 10-12 slivered almonds

Directions

• Rinse the rice with water and soak it in ½ cup of water for 15-20 minutes.
• Drain the water and mix the rice with ghee. Set aside.
• Heat milk in a heavy bottom pan over medium-high heat and bring it to a boil. Stir very frequently to avoid the milk from scorching at the bottom of the pan.
• 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.
• Add sugar and cook for another 3-4 minutes.
• Add cardamom powder and mix well.
• Check for sugar and add more if needed.
• Garnish the payesh with cashew nuts, pistachios, and almonds. I also like to use some dried rose petals for a pop of color.
• Serve hot or chill for a few hours before serving.

Notes

• Traditionally Gobindobhog rice is used to make payesh but if it’s not available, you can use any fragrant short-grain rice.
• Add the sugar only when the rice is nicely cooked and at the end of cooking. Adding sugar before prevents rice from cooking.

The post Bengali Chaler Payesh appeared first on RecipeWikki.

About Kadhi Recipe

The Hindi word “Kadhi” denotes a yogurt sauce that has been slow-cooked for quite some time. The word “pakora” means fritters made from gram flour (besan). In this recipe, the fritters are made with savory, spiced batter made with onions, gram flour and seasonings.

There are many variations of making kadhi in North and Western Indian cuisines. Even though the spices or herbs added are different, but the yogurt sauce is mostly thickened with gram flour (called besan in Hindi).

Gram flour is made from skinned black chickpeas and has a nutty flavor. The curd that is used to make kadhi is sour curd. As a result, this dish has a sour, spiced and creamy taste.

ALSO READ: Cheesy fish finger pie

Kadhi Recipe | Punjabi Kadhi Pakora

Recipe by RecipeWikkiCourse: mainCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

40

minutes

Cooking time

30

minutes

Calories

415

kcal

A Kadhi recipe that is a family heirloom recipe and tastes super delicious. This fabulous Kadhi Pakora is my mother-in-law’s treasured recipe of making the traditional Punjabi Kadhi with onion pakora. Here the crispy onion fritters are dunked in a spiced, savory, tangy yogurt sauce. A recipe she has been making for ages and loved by all of us.

Ingredients

• For Kadhi

• 1/2 cup besan 55 grams, also known as gram flour

• 1.5 cups plain yogurt 

• 1/2 teaspoon red chili powder

• 1/2 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 6 cups water

• 2 tablespoons oil

• 1/2 teaspoon fenugreek seeds

• 1/2 teaspoon cumin seeds

• 1/4 teaspoon hing also known as asafoetida

• 1 small red onion 

• 1 green chili 

• 1 tablespoon +1 teaspoon chopped ginger

• 1 tablespoon +1 teaspoon chopped garlic

• 1.25-1.5 teaspoon salt 

• 2 tablespoons chopped cilantro

• For the pakora

• 1 cup besan 

• 1 cup thinly sliced onion

• 1 green chili 

• 1/4 cup chopped cilantro

• 1/4 teaspoon turmeric powder

• 1/8 teaspoon red chili powder

• 1/2 teaspoon coriander seeds

• 1/4 teaspoon ajwain

• 1/2 teaspoon salt

• 2 tablespoons plain yogurt

• 1/4 cup+ 1-2 tablespoons water 

• 2 pinch baking soda

• oil

• For Tadka

• 1.5 tablespoons ghee

• 1/4 teaspoon cumin seeds

• ajwain

• 2-3 whole dried red chilies

• 1/2 teaspoon kashmiri red chili powder 

Directions

• Make the kadhi
• To a large bowl, add 1/2 cup besan (55 grams) and 1.5 cups (360 grams) yogurt. Make sure the yogurt is at room temperature.
  Whisk until besan and yogurt are well combined
• Add 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder and whisk until you have a lump free mixture.
• Add 6 cups water (around 1.4 liters of water) and mix until it’s all mixed together. Set aside.
• In a large and deep pan, add 2 tablespoons of mustard oil on medium-high heat. You can use any oil but mustard oil gives it a nice flavor.
• Once the oil is hot (make sure oil is heated through else mustard oil gives a raw taste), add the methi seeds and cumin seeds. Let them splutter and then add hing.
• Add the sliced onion along with chopped green chili and cook for 2 minutes.
  Then add the chopped ginger and garlic and cook for another 1 minute or so until the ginger and garlic start changing color.
• Add the prepared besan-yogurt mixture into the pan. Now with heat on medium-high, stir continuously until the kadhi comes to a boil.
  Stir continuously until the kadhi comes to a boil, then lower the heat to low-medium and let it cook for around 30 minutes. Keep stirring it in between.
• Add salt after the kadhi has been cooking for 15 minutes or so. While the kadhi is cooking, make the pakora.
• Make the pakora
• To a large bowl, add 1 cup besan (110 grams), along with 1 cup sliced onion, 1 chopped green chili, 1/4 cup chopped cilantro, 1/4 teaspoon turmeric, 1/8 teaspoon red chili powder, 1/2 teaspoon coriander seeds, 1/4 teaspoon ajwain and 1/2 teaspoon salt.
  Add 2 tablespoons yogurt and mix.
• should not be very runny but not super thick either. I added around 1/4 cup and 2 tablespoons water.
• Add 2 pinch of baking soda and mix the batter for a minute using your hands. This will make the pakoras nice and soft. 
  Meanwhile heat oil (around 2 cups) in a kadai on medium heat to fry the pakoras.
• Once the oil is hot, mix the batter again for a minute using your hands and then start dropping the batter into the hot oil.
  I take handful of batter using my thumb and four fingers and drop is straight into hot oil, you may use a spoon.
• Let it cook and turn golden brown from one side and then flip and cook the other side. Make sure to cook on medium-low heat so that the pakoras cook nicely from inside too.
  Cook until pakoras are golden brown from both sides. Drain on a paper towel.
• After 30 minutes or so, kadhi would have considerably thickened and completely cooked. Add cilantro. You can little extra water here if kadhi looks too thick to you. 
  Add the pakora and transfer kadhi into a serving pan.
• Make the tadka
• Heat ghee in a small pan on medium heat. Once ghee is hot, add 1/4 teaspoon cumin seeds and generous pinch of ajwain. Add 2-3 dried red chilies (you can break them for extra heat).
  Once seeds crackle, add 1/2 teaspoon kashmiri red chili powder and turn off the heat immediately.
• Pour tadka over kadhi, garnish with more cilantro and serve punjabi kadhi pakora with rice!

Notes

• The kadhi thickens as it cools down. So while re-heating you may need to add little water.
• Add the pakoras to the kadhi 10 to 15 minutes before serving it.
• Please read all my tips in the post if you are making punjabi kadhi for the first time, it will help!

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