The famous payesh is the dessert that best captures the spirit of Bengali cooking. This delicious dessert, which is made with Gobindobhog rice, a fragrant, short-grain rice that is indigenous to Bengal, is a representation of comfort, festivity, and tradition. Gobindobhog Chaler Payesh is always the star, whether it's a birthday, a festive occasion, or just a desire for something decadent. We'll show you how to make this decadent, flavourful treat that has been enjoyed for generations in this blog. You can make this traditional Bengali delicacy at home with a few simple ingredients and a little perseverance. Let's get started!

Gobindobhog chaler payesh recipe 

Gobindobhog Chaler Payesh: A Must-Have for Bengali Festivals

The traditional Bengali dish, gobindobhog chaler payesh, is a favourite among sweet lovers. This meal is an ode to classic flavours, made with creamy milk, fragrant Gobindobhog rice, and the natural sweetener mishri. This payesh recipe will take you to the cosy Bengali kitchen, whether it's for a festival, a special event, or just a yearning for something decadent. Let's examine the steps involved in making the ideal Gobindobhog Chaler Payesh.

Ingredients

 In order to prepare this traditional dessert, you will need: 

• 1½ cup of gobindobhog rice (washed and drained) 
• 1 litre of full-cream milk 
• Rock sugar, or mishri: ½ cup (modify to taste) 
• 1 tbsp of ghee 
• 2 tbsp of cashews and raisins, each lightly sautéed in ghee 
• 2 tbsp of powdered milk(optional; adds extra creaminess) 
• Bay leaves: two 
• Crushed green cardamom: 3–4

Step-by-Step Preparation Instructions

Step 1: Get the ingredients ready

1. Rinse the Gobindobhog rice well and let it to drain. 

2. To give the rice a nutty scent, lightly cook it in a tablespoon of ghee. Put aside. Or alternatively you can mix rice and bay leaves together with ghee instead of cooking in ghee.

Mixing rice and bay leaves together with ghee

 3. In a small amount of ghee, fry the cashews and raisins till they turn golden.

Frying cashews and raisins in ghee

Step 2: Boiling the milk. 

1. Heat the milk in a heavy-bottomed pan until it boils. 

Boiling the milk in a heavy-bottomed pan

2. Take out some milk in a another bowl and add powdered milk in it.

Adding milk powder to a part of the milk

Step 3: Cooking the rice. 

1. Pour the rice over the boiling milk.

Pouring the rice into the boiling milk

2. Turn down the heat to low and cook the rice gradually, stirring now and then to keep it from sticking.

3. Add the part of milk mixed with the milk powder.

Add the part of milk mixed with milk powder

4. To create an aromatic base, add crushed green cardamom.

Adding crushed green cardamom

Step 4: Sweeten the Payesh

1. Add the mishri once the rice is tender and the milk has diminished. Mix thoroughly until dissolved. 

Adding mishri/rock sugar to sweeten the payesh

2. Adding mishri will release water and will make the payesh dilute, boil the milk to reduce the water.

Step 5: Final Touch

1. Make sure the flavors blend well by simmering for an additional five minutes.

2. To the payesh, add the fried cashews and raisins after removing it from the oven.

Adding the fried cashews and raisins after removing from oven

 3. Move the payesh to a serving bowl after removing or not removing the bay leaves.

Gobindobhog Chaler Payesh: A Must-Have for Bengali Festivals

Tips for Perfecting the Recipe

1. Use Gobindobhog rice: It's perfect for payesh because of its distinct aroma and small grains.

 2. Slow cooking is essential: For a creamy texture, let the milk thicken naturally.

3. Take your time: To keep the milk from burning, stir it often. 

4. Balance sweetness: Although Mishri adds a subtle sweetness, you can change it to suit your preferences.

 5. Enhance flavors: The scent and richness of the meal are enhanced by the addition of ghee, cardamom, and bay leaves.

Serving Suggestions and Variations

Serving Recommendations

1. Serve warm for a comforting dessert or cold for a cool pleasure. 

2. For extra flair, garnish with saffron threads or crushed cardamom.

Gobindobhog Chaler Payesh: A Must-Have for Bengali Festivals

 Variations 

1. Vegan Alternative: Use plant-based ghee and swap out milk from almond or coconut milk.

2. Nut-Free Version: Use chopped dried apricots in place of the cashews and raisins.

3. Festive Additions: For an opulent touch, incorporate rose water or saffron.

Health Benefits of Gobindobhog Chaler Payesh

1. Gobindobhog rice gives you energy and is a fantastic source of carbs. 

2. Vitamins, protein, and calcium are all abundant in milk.

 3. A natural sweetener that has a cooling impact on the body is mishri. 

4. Bay leaves and cardamom improve flavor and facilitate digestion. 

5. Healthy fats included in ghee enhance digestion and strengthen immunity.

Conclusion

More than just a dessert, gobindobhog chaler payesh is a bowl of warmth, love, and tradition. It is a memorable feast because of the perfume of Gobindobhog rice, the sweetness of mishri, and the richness of milk. This recipe is sure to please, whether you're serving it at a party or just to satisfy your sweet taste. Enjoy this traditional Bengali treat with your loved ones by following the instructions and trying out different varieties!

FAQs

Is it possible to use any other type of rice with gobindobhog? 

You can use basmati or other short-grain rice in its place, but Gobindobhog rice is best for its aroma. 

Is it possible to substitute sugar for mishri? 

While sugar, jaggery, or even condensed milk can be used, mishri adds a certain sweetness.

How long is Gobindobhog Chaler Payesh good to keep in storage?

Keep it in the fridge for up to two days in an airtight container. Before serving, reheat.

What's causing my payesh to lack texture? 

Cook it over low heat and let the milk thicken on its own. Creaminess can be improved by adding powdered milk as well. 

Is ghee necessary to make this recipe? 

Ghee provides a rich flavour, but yes. You can use a plant-based substitute or omit it altogether.

Gobindobhog Chaler Payesh

The traditional Bengali dish, gobindobhog chaler payesh, is a favourite
among sweet lovers. This meal is an ode to classic flavours, made
with creamy milk, fragrant Gobindobhog rice, and the natural sweetener
mishri. This payesh recipe will take you to the cosy Bengali kitchen, whether
it's for a festival, a special event, or just
a yearning for something decadent.