Chaler Payesh is a traditional rice kheer recipe of Bengali cuisine. It is one of the favourites of the Bong community and is usually prepared during ceremonies and festivals. The kheer is creamy, rich, aromatic and melt in the mouth.
Kheer usually refers to the sweet prepared by boiling milk and rice. Each region has its own variety of kheer and today I have the Bengali version here.
Usually Gobindobhog variety of rice is used in preparing Chaler Payesh. If you do not have it, use basmati rice. Bay leaf is added to the milk while it is cooked, it gives a good aroma. Rich milk is boiled and simmered in soaked rice grains on a low flame, it is then sweetened with sugar and garnished with dry fruits.
About Bengali cuisine :
Bengali cuisine is the food served in the state of Bengal. It mainly consists of west Bengal, Tripura and Assam. It is known for the different flavours and the varied desserts. It is one of the popular cuisines relished for the variety of sabzi too. The Bengali cuisine can be divided into four types of food as charbe, chosya, lehya, and peya. Charbe is the food chewd as rice and fish. Choosya is the food that is thin and usually sucked. Condiments as pickles are usually licked and belong to the category of Lehya. Peya are the ones as milk and tea. (Source: Wikipedia)
A few Bengali dishes on blog:Mixed Vegetable, Bandhakopir Torkari, Ghugni Chaat, Komala Payasam
Other festive sweets : Khaja, ABC halwa, Shenga Holige
chaler payesh / bengali rice kheer
Chaler Payesh / Bengali Rice Kheer
Ingredients:
- 4 cups (1 litre) milk
- 4 tablespoon gobindobhog or basmati rice
- 1 bay leaf
- 1/2 cup sugar
- 2 teaspoon + 1 teaspoon ghee
- cashew
- almond
- 1/2 teaspoon cardamom powder
Method:
- Wash the rice and soak in water for fifteen minutes.
- Put the milk in a thick bottom pan and keep it to boil. Put bay leaf in it.
- Once it boils, discard the water from the rice, smear it with ghee and put in the milk.
- Let cook on a low flame. Keep stirring in between.
- Once the rice is fully cooked and soft, add sugar. Cook for three minutes.
- Add cardamom powder and remove from flame.
- Roast the nuts in ghee and garnish it.
chaler payesh
Chaler Payesh / Bengali Rice Kheer
Ingredients
Method
- Wash the rice and soak in water for fifteen minutes.
- Put the milk in a thick bottom pan and keep it to boil. Put bay leaf in it.
- Once it boils, discard the water from the rice, smear it with ghee and put in the milk.
- Let cook on a low flame. Keep stirring in between.
- Once the rice is fully cooked and soft, add sugar. Cook for three minutes.
- Add cardamom powder and remove from flame.
- Roast the nuts in ghee and garnish it.
Notes
- Gobindobhog rice is usually used here, if it is not available use basmati rice.
- Soak the rice for atleast fifteen minutes.Â
This post is part of 54 Healthy Wealthy Cuisines where the theme is “Mishti Dussehra at HW”
Other Bengali dishes by co-bloggers
- Lavang Latika by Sasmita Sahoo Samanta
- Kala Jamun by Shalu Jain
- Patishapta by Vanita Bhat
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Chaler Payesh | Bengali Rice Kheer
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Kheer looks soooo soooo scrumptious😋😋
Bengali kheer is my all time favorite. I remember when I was small I used to do Pandal Poojo hopping just for this kheer😉
I can so relate to this post being a bong myself, this chaler payesh is just so creamy and rich such a tempting post Jayashree, just craving for a bowl now.
How creamy and rich this kheer looks.. Chaler payesh is definitely my kind of desserts, i can have a bowl of this dessert without any fuss anytime of the day. Irresistible payesh.
Awesome dish; so creamy, rich and super delicious!! Love the color and texture; my mouth is watering here dear 🙂 Now, I have to make this soon!
Love this creamy rich chaler payesh…apt for the festive season!! Delicious share!!
I do use cloves in my kheer at times but using bay leaf is something new . I am sure it must have added its unique flavor to the payesh
Payesh looks so creamy and rich with all beautiful blend of flavour. I love the Bengali style rice kheer though it’s kind of similar to our very own kheer.
Lovely share
The chaler payesh looks so creamy rich Jayashree ! Perfect festive treat for Durga Puja !
The rice Kheer looks delicious and rich…similar dishes are spread all over india which I love…I love any kind of kheer
I’ve not tried Chaler payesh yet, but your pics are making me drool here. Adding the bay leave in the kheer sounds so interesting.
Kheer looks so creamy and delicious.It is new recipe for me. Bookmarked it.
Beautiful! This dish is making me very nostalgic. Love the flavor of the bay leaf.
similar to pal payasam. but I bet the gobindobhog rice makes all the difference,,, such a tempting pudding
The kheer looks so creamy and rich. I have not used bay leaf in any of my kheer. It sounds unique and different to me. Loved the pics too.
Bengali rice Kheer looks so rich and creamy. Perfect dessert for any festive occasion. Adding Bay leaf sounds interesting.
Gobindobhog variety of rice is new to me. Will try with basmati rice. Texture and consistency looks similar to paravannam we make in Andhra/Telangana and other South Indian states.
Payesh looks delicious and creamy.. Kheer is a traditional and festive sweet made in most of the cuisines with a bit of variation. I see bay leaf being added here which is very unusual.
Adding Bay leaf to a kheer is something I have never done. Sounds like something I should try. Govindbhog rice I will not be able to source will try with basmati rice. The Chaler Payesh Looks delicious.
Such a creamy, delicious looking chaler payesh. I am sure it tastes so different when one uses gobindobhog rice as it is quite different to basmati. Adding bay leaf to a kheer is an innovative idea.
The bengali style keer /paayesh is delectable and the slow cooking makes it all the more Tastier and creamier .
Chaler payesh looks inviting ! Such a delish treat for festivities, Gobindobhog rice must add great flavor to the kheer!
My sis in laws family makes chaler payesh for most occasions. I miss having this for a long while now. Happy to have the recipe to make some at home.