Chaler Payesh is a famous bengali dessert and it is an integral part of all bengali ceremonies like birthday.
(1) 1/2 cup gobindobhog rice (100 gm)
(2) 1 litre milk
(3) 1/2 cup sugar (100 gm)
(4) 15-16 cashew nuts (grated),
(5) 20-25 raisins ( kishmish),
(6) 2 bay leaves
(7) 4 pcs cardamom, cloves, cinnamon
(9) amul milk powder 2 tbsp
1)First, washed and soaked the rice for 30 minutes. Soak the raisins in water for 15 minutes. Take 1 tsp ghee in a pan. Add cashew nuts in the hot ghee. Fry for a minute. Take cashew nuts in a bowl and keep them aside. Mix amul milk powder in 1/2 hot water and keep aside.
2)Take 1 tsp ghee in a pan. Add bay leaves,cardamom, cloves and cinnamon. Add milk in that hot ghee to boil. Boil the milk in a low flame and keep stirring occasionally to avoid burning. Once the milk bubbles up, add the pre-soaked rice in it. Stir continuously.
3) Once the milk thickens a little and rice is cooked, add sugar. When the milk is thickend sufficiently, add amul milk powder(mix with water) in it. Add raisins and cashew nuts. Stir well and cook for few minutes. Add cardamom(powdered), cloves( powdered), cinnamon(powdered) into it. switch off flame. Cover the payesh and rest it to cool. Then serve it.
Serving: 100 gm
Total Fat 2 g
Saturated 0 g
Polyunsaturated 0 g
Monounsaturated 0 g
Total Carbs 27 g
Sugars 17 g
Cholesterol 6 mg
Sodium 59 mg
Potassium 179 mg
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.