Payesh (Rice Kheer)

Payesh, a Rice Kheer from Bengal. The dish is prepared on festive occasions. The new born first meal at the age of 7 months  is Payesh along with other delicacies. In the earlier days in smaller towns, cakes were unknown, and a birthday cake was never baked. It was the Payesh that was offered to the person whose birthday it was and the rest of the household enjoyed it. To this day when cake cutting at midnight has become a ritual, in Bengal, in most families, Payesh is always prepared by the mother. Every house has their own recipe and the quantity of the ingredients also vary.

After cooking this dish for many years and changing the proportions to make it better each time, I have enjoyed this recipe.

To a litre of milk, add Rice, which the Bengalis use "Gobind Bhog", new harvest, never use Basmati instead you can use Ambemohar available in Maharashtra or any small grain rice with a good perfume. Use Misri or khadi sakhar(in Marathi) or rock sugar, it gives a better taste or palm sugar as the Bengalis do.

Ingredients:

• 1 litre full cream milk.
• 1/2 cup rock sugar.
• 1 bay leaf.
• 1/2 cup rice Gobind Bhog or Ambemohar (new harvest).
• 1 tsp ground elaichi.
• 2 tbsp raisins.
• 2 tbsp sliced almonds or cashew.

Method:

• Boil the milk and keep stirring till it reduces to 750 ml.
• Wash the rice and soak it with 1 tbsp pure ghee for 1/2 an hour.
• Heat a kadai and add the soaked rice with the ghee and the bay leaf.
• Stir fry for a few seconds and add the milk.
• Keep stirring from time to time and let the rice cook to a pulpy consistency.
• When the rice cooks lower the flame and add the rock sugar.
• If using palm sugar do not add at this stage or else the milk will curdle.
• As the sugar melts add the elaichi powder, stir and put off the flame.
• Now when it is a little cool add the raisins and almonds. This prevents splitting milk
• Add palm sugar at this stage.

 Enjoy the soft gooey kheer. 

And may be you can cook it on the next birthday along with your fancy cake.

HAPPY BIRTHDAY TO ALL

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