Close Button

Chaler Payesh (Bengali Traditional Rice Pudding)

Chaler Payesh (Bengali Traditional Rice Pudding)


Cooking Time

Preparation Time : 30

Cook Time : 40

Total Time : 70


Serves 6

  • full fat milk 1 litre

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

  • ghee 2 tbsp

  • cashew-nuts 12-15 nos

  • almonds 12-15 nos

  • green cardamom (elaichi) 4-5 nos

  • bay leaves 2 nos

  • sugar 5-6 tbsp


  • 01

    Wash and soak the gobindobhog rice in water for atleast 30 minutes. Drain the water and keep the rice aside.

  • 02

    In a heavy bottom pan, heat the milk adding bay leaves and bring it to boil.

  • 03

    Take out the cardamom seeds and crush them to powder.

  • 04

    Crush the cashew-nuts and almonds into pieces.

  • 05

    Once the milk starts boiling, add the rice, ghee, cardamom powder and crushed nuts and lower the flame.

  • 06

    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.

  • 07

    Once the milk is reduced, add sugar and cook for another 5 minutes in lower flame.

  • 08

    Turn off the flame and your Chaler Payesh is ready now.

  • 09

    Let it cool down in room temperature and then refrigerate it for around 2 hours. Garnish with some more crushed nuts and serve chilled.



Please Login to comment

Link copied