How to Make Payesh

Payesh is a traditional Bengali recipe found in every Bengali household. If you are a Bengali and it is your birthday, payesh is a must! Payesh is a symbol of a mother’s love for her offspring and every mom makes it a little differently. Here’s how my grandma does it- 


1. Govindabhoga rice- 100 grams

2. Milk: 1 liter 

3. Sugar- 50 grams

4. Ghee- 2 tea spoons

5. Cashew- 50 grams

6. Raisin- 50 grams

7. Almond- 25 grams

8. Ilaichi powder- 2 pinches


First, boil the milk until it thickens down to half its volume i.e. half liter. Meanwhile, wash the rice properly and dry it. Then, pour the ghee in the kadhai (or any utensil you might be cooking in) and add the rice to it. Stir the mixture on sim flame for 2-3 minutes. Then add in the thickened milk along with a cup of water. Keep cooking the mixture for 5-7 minutes on sim flame. Keep checking with a spoon whether the rice is cooked. When it is, add in the sugar. Then boil for 2-3 minutes until it becomes thick enough for your taste. Now mix in the cashew, raisin and almond. Take the kadhai off the oven. Garnish the payesh by sprinkling the ilaichi powder over it. 

And there you go! Your payesh is ready in all its milky, sugary, mouthwatering glory!

Quick Hack: Soak the rice for 15-20 minutes before washing it. It will take way less time to be boiled and ready. Not only for payesh, do this for every recipe that involves rice.  

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Arka Chakraborty

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I'm a History student! I like ruminating about the past, expressing my thoughts through the ink and, nowadays, through the virtual space. My blogs involve mostly history and literature with a view of making it exciting for the reader. Hope to see you at my blogs!