Bengali Chaler Payesh, Kheer recipe, Rice Pudding

Kheer Recipe, popularly known as Chaler Payesh in Bengal is a traditional sweet dish of Indian cuisine.

This is a rice-based sweet dish made along with milk. However, this recipe is globally popular in different communities with different names.

Like we Bengalis call it as Chaler Payesh or Nolengurer Payesh. Similarly, the same dish is known as Kheer or Payasam or Firni in other communities.

Origin of Kheer or Rice Pudding:

If we look at the history of this pudding recipe, we may get several theories. Among which one version claimed that Kheer or Payesh can be traced some 2000 years back.

It is said to be originated from the Indian subcontinent. The term Kheer, which is generally used in North India, is derived from the Sanskrit word ‘Ksheera‘ which means ‘milk‘.

Sweetener usage: Sugar or Jaggery?

Kheer recipe or Payesh recipe includes rice, full-fat milk, sweetener (sugar/jaggery), some dry fruits.

Though some prefer to use white sugar in it, the authentic kheer recipe or payesh recipe includes jaggery or gurh. This makes it an interesting and extremely delicious dessert item.

We Bengalis prefer to use nolen gurh in this kheer recipe especially in winter or spring when fresh gurh is available in the markets.

I personally also love to prepare this rice pudding using nolen gurh.

Gurh not only makes a change in its appearance but also makes this recipe yummy. Moreover, the delicate aroma of fresh nolen gurh overwhelm us and adds a nice flavor to this recipe.

Serving options:

Kheer is an auspicious food that is prepared in festivals and all kinds of special occasions such as Annaprashana (Hindu ritual of an infant’s introduction to solid food like rice), birthday celebration, marriage rituals, etc.

You can serve Kheer/Payesh warm or keep it in the refrigerator and serve it chilled, whatever you like.

What makes a good Kheer or Payesh?

1. A silky creamy texture [little rice + lots of milk = creamy payesh]
2. Well-cooked soft rice
3. boil rice thoroughly and patiently
4. before adding sugar or jaggery, make sure rice is cooked properly
5. make sure to turn off the heat while adding jaggery as any impurities in it may split milk.
6. if you’re using sugar as sweetener, then also add sugar in the last. If sugar added in between rice would take more time to cook.

Ingredients :

Servings: 5, 320 Kcal per serving

• Full-fat milk 1 liter
• Gobindobhog rice 50gm [P.S. I have used Gobindobhog rice here to give it an authentic flavor. If it is not available, make sure to use any other flavored short-grain rice]
• Nolen gur 150gm
• Cashew 20gm, Raisins 10gm
• Ghee 10gm
• Cardamom powder [elaichi powder] 1/4 tablespoon
• 1 bay leaf [optional]

Please note that you can add any kind of dry fruits to make it more authentic. I have used here cashew and raisins only since I personally do not prefer much added dry fruits in kheer/payesh.

Cooking Procedure of Kheer Recipe:

1. Soak rice in water for about 15-20 minutes.
2. Soak raisins in water.
3. Rinse the rice properly and let it dry.
4. Coat rice with 1/4 tablespoon ghee.
5. Take 1 tablespoon ghee in a frying pan. Fry cashew in ghee until light brown. Keep it aside.
6. Now pour milk in a heavy-bottomed pan. Keep the heat on medium flame.
7. After milk comes to boil, reduce the heat to low flame and, continue stirring.
8. After about 12-15 minutes of continuous stirring, add rice in the milk. Boil it on low flame very patiently. Do not forget to stir the milk. Otherwise, milk will stick to the bottom and sides of the pan.
9. This step is optional. After adding rice, add 1 bay leaf (Tej Patta) and 1/4 tablespoon cardamom powder. These two ingredients will enhance the flavor of the Kheer.
10. By the time rice is cooked, you can see milk is thickened. It is the starch of the rice that makes milk thick.
11. Gently stir the cooked rice.
12. You can check-in between whether the rice grains are cooked or not. Rice grains should be mushy soft.
13. Once the rice is cooked properly, switch off the flame.
14. Now is the time to add Nolen gurh/ date palm jaggery/ sugar. [P.S.  before adding gur, chop it into small pieces otherwise it will take more time to dissolve in the solution]
15.  Add soaked raisins, fried cashew. [if you want to add almonds/pistachios, add all those at this point]
16. Mix those well.
17. Cover the pan with the lid and let the residual heat melts the gurh.
18. After about 5-7 minutes, you can open the lid. The Kheer/Payesh is ready to be served.

Please give this recipe a try and let me know how your Kheer or Payesh turned out.

Few more Bengali recipes that you may like:

• Mishti Polao
• Aloo Posto
• Jhinge Aloo
• Patal Aloo
• Dhokar Dalna
• Cholar dal
• Tomato Chutney