**চালের পায়েস** (Rice Kheer) is a traditional Bengali dessert made with rice, milk, and sugar. Here's a simple recipe to make it at home.
### Ingredients:
- 1/2 cup Gobindobhog rice (or any short-grain rice)
- 1 liter full cream milk
- 1/2 cup sugar (adjust to taste)
- 4-5 green cardamom pods (slightly crushed)
- 1/4 cup cashews (optional)
- 1/4 cup raisins (optional)
- 1-2 bay leaves
- A pinch of salt
- A few saffron strands (optional)
- 1 tbsp ghee (clarified butter)
### Instructions:
1. **Preparation:**
- Wash the rice thoroughly and soak it for 15-20 minutes. Drain the water and set it aside.
2. **Boiling the Milk:**
- In a heavy-bottomed pan, bring the milk to a boil. Stir continuously to prevent it from sticking to the bottom.
3. **Cooking the Rice:**
- Add the bay leaves and the drained rice into the boiling milk. Cook on low-medium heat. Stir occasionally to avoid burning at the bottom.
- Let the rice cook in the milk until it becomes soft. This can take about 20-30 minutes.
4. **Flavoring:**
- Once the rice is cooked, add the sugar, a pinch of salt, and the crushed cardamoms. Stir well until the sugar dissolves.
- If using saffron, soak it in 1 tbsp of warm milk and add it to the payesh for a beautiful color and flavor.
5. **Adding Nuts:**
- In a small pan, heat the ghee. Fry the cashews until golden brown and then add the raisins until they puff up. Add these to the payesh.
6. **Finishing:**
- Continue cooking for another 10-15 minutes on low heat until the milk thickens and the payesh reaches a creamy consistency.
- Remove the bay leaves.
7. **Serving:**
- Once done, let it cool to room temperature or serve chilled as per your preference.
### Tips:
- You can adjust the sweetness according to your taste.
- Gobindobhog rice is traditionally used for its flavor, but you can substitute it with Basmati or other short-grain rice.
- For extra richness, you can add some condensed milk.
Enjoy your delicious **চালের পায়েস**!
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