Step-by-Step Guide to Make Homemade Chaler payesh(rice kheer) Cooking Basics for Newbies

Chaler Payesh aka Bengali Rice Kheer. Though at home we simply call this delicacy Payesh (without prefixing it with Rice or Chal). I am very happy to share my first post on Bengali recipes , Chaler payesh. I got so many suggestions and recipe links to try.

Chaler payesh(rice kheer) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Chaler payesh(rice kheer) is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have chaler payesh(rice kheer) using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chaler payesh(rice kheer):

1. Get 1 litre full fat milk
2. Prepare 1/2 cup/ 4 tbsp gobindobhog rice or any other small grain rice(I used jeera rice)
3. Get 2 tbsp ghee
4. Prepare 12 pistachios
5. Take 12 almonds
6. Take 2 tsp green cardamom (elaichi)powder
7. Prepare 1 bay leaf
8. Take 5-6 tbsp sugar(adjust accordingly)
9. Take Pinch kesar strands
10. Take 1 tsp kewra water
11. Make ready As required dried rose petals

However, this recipe is globally popular in different communities with different names. Like we Bengalis call it as Chaler Payesh or. But the most celebratory of this, specially in Bengal is perhaps the nolen gur er payesh or the khejur gur er payesh. In India, RICE KHEER, not only just another food!

Instructions to make Chaler payesh(rice kheer):

1. Wash and soak the rice in water for at least 30 minutes. Drain the water and keep the rice aside.In a heavy bottom pan boil the milk adding bay leaves.Once the milk starts boiling, add the rice.
2. Add in crushed cardamom and kesar and cook.Cook in low to medium flame until the rice gets cooked well and the milk is reduced to half. Keep stirring frequently.
3. Add in the kewra water and almonds and pistas fried in ghee along with the ghee.Once the milk is reduced, add sugar and cook for another 5 minutes in lower flame.
4. Turn off the flame and your Chaler Payesh is ready now. Let it cool down in room temperature and then refrigerate it for around 2 hours. Garnish with some more crushed nuts and rose petals and serve chilled in clay pot. Enjoy.
5. Note: I removed the bay leaves when added sugar. Adjust the consistency as it will get thicker. Here I have used jeera rice.

But the most celebratory of this, specially in Bengal is perhaps the nolen gur er payesh or the khejur gur er payesh. In India, RICE KHEER, not only just another food! But also, an essential item on all social occasions! Its yummy looks tells itself about taste. Making is quite easy and quick.

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