Chaler Payesh (Bengali Traditional Rice Pudding)

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Chaler Payesh (Bengali Traditional Rice Pudding)


Cooking Time

Preparation Time :30 Min

Cook Time : 40 Min

Total Time : 1 Hr 10 Min


Serves : 6
  • 1 litre full fat milk

  • 1/2 cups (approx 4 table-spoon) gobindobhog rice or any other small grain rice

  • 2 tbsp ghee

  • 12-15 nos cashew-nuts

  • 12-15 nos almonds

  • 4-5 nos green cardamom (elaichi)

  • 2 nos bay leaves

  • 5-6 tbsp sugar


  • Wash and soak the gobindobhog rice in water for atleast 30 minutes. Drain the water and keep the rice aside.
  • In a heavy bottom pan, heat the milk adding bay leaves and bring it to boil.
  • Take out the cardamom seeds and crush them to powder.
  • Crush the cashew-nuts and almonds into pieces.
  • Once the milk starts boiling, add the rice, ghee, cardamom powder and crushed nuts and lower the flame.
  • Cook in low to medium flame for 30 minutes or until the rice gets cooked well and the milk is reduced to half. Keep stirring frequently.
  • Once the milk is reduced, add sugar and cook for another 5 minutes in lower flame.
  • 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 serve chilled.