Bengali Payesh Recipe

Try to budge an Indian to the kheer with rice and dates and see how their eyes light up! This wonderful dessert, in fact, presents a mix of sweetness and aromas that make it one of the most loved puddings in the Indian subcontinent. For its successful preparation, it is necessary to find optimal spices of high quality, especially the cardamom must be fresh. They also say that dates are good for the heart because it increases good cholesterol.


1 cup uncooked rice
1 cup milk
2 tsp sugar
1 cup water
1 cup almonds, cashew
1 cup dates
1 tsp cardamom powder
2 tbsp clarified butter
Pinch of saffron, nutmeg
Salt to taste

Recipe Method:

Soak the almonds, cashew for a couple of hours and grind to a smooth paste along with dates and a cup of warm water.

Wash the rice thoroughly, drain and let the wet rice stand for a couple of hours.

Bring the water to a boil in a pan and pour the rice in. Let it boil for a couple of minutes, then turn the heat to medium and let the rice cook well till most of the water evaporates.

Add the milk, sugar, salt, almond paste, cardamom, saffron, nutmeg, and butter. Bring to a boil, turn the heat down and let it simmer until the kheer starts to thicken.

Turn off the heat and let the kheer soak and thicken for a while.

Garnish with golden cashews and pista and serve hot or cold.

Bengali Payesh Recipe


Custard apple: 2 kilograms
Full cream milk: 3 litres
Sugar: 200 gm
Finely grated khoya: 150 gm
Small cardamom powder: 15 gm


Milk: Boil the milk on low heat, stirring all the time till it is reduced to half the original volume. Add khoya to the boiling milk and mix stirring vigorously.

When the milk has considerably thickened, add the sugar and mix well. Now remove from fire and allow it to cool stirring it continuously.

Custard Apple: Break the custard apple and de-seed the pulp.

Finally, add the fruit pulp to the cooled milk and add a pinch of cardamom to give it a daring flavour. This is payasam and needs to be chilled in a refrigerator.