Allergens in Payesh: milk, tree nuts.
Ingredients
Quantities for 6.
- 1.5 litres, full fat Milk
- 60g, short-grain aromatic Ricegobindobhog is traditional; any short-grain rice works
- 120g date palm, chopped Jaggeryuse 120g sugar instead if you cannot find it
- 2 tbsp Sugaroptional
- 5, bruised Cardamom
- 1 Bay Leafoptional
- 1 tsp Ghee
- 12, halved Cashewoptional
- 2 tbsp Raisinsoptional
- a pinch Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Wash the rice and soak 20 minutes, then drain and toss with the 1 tsp ghee. This keeps the grains from clumping.
- Use the heaviest pan you own and rinse it with water before adding the milk; the film of water stops the milk catching.
- Chop the jaggery finely so it dissolves quickly at the end without needing extra heat.
Method
- Bring the milk to a boil with the bay leaf and bruised cardamom, then lower to a bare simmer.
- Simmer 20 minutes, stirring every few minutes and scraping the skin from the sides back in, until it has reduced by about a quarter.Scrape the sides. The reduced milk stuck there is the best part of the payesh.
- Add the drained, ghee-coated rice and the pinch of salt.
- Cook on low for 30-35 minutes, stirring every 3-4 minutes so nothing sticks, until the grains are completely soft and the milk has thickened to the consistency of pouring cream.It thickens a lot more as it cools, so stop while it still looks loose.
- Fry the cashews and raisins in a dry pan for 90 seconds until the cashews are gold and the raisins swell.
- Stir them into the payesh and cook 2 minutes more.
- Take the pan off the heat and let it cool for 8-10 minutes. The surface should no longer be steaming hard.This is the critical pause. Jaggery in hot milk will curdle the whole pot.
- Stir in the chopped jaggery and the sugar if using until fully dissolved. Do not put the pan back on the heat.If it does split, whisk hard off the heat and it will usually come back together.
- Cool to room temperature, then chill at least 2 hours before serving.
Storage
Keeps 3 days refrigerated in a covered bowl. Serve cold or at room temperature; loosen with a splash of cold milk if it has set too stiff.
Nutrition Low estimate
One serving of Payesh (298 g) is about 312 calories, or 105 calories per 100 g.
Low protein: 9 g a serving, 11% of the calories
| Per serving298 g | Per 100 g | |
|---|---|---|
| Calories | 312 kcal | 105 kcal |
| Protein | 8.9 g | 3 g |
| Carbohydrate | 49.2 g | 16 g |
| of which sugars | 41.2 g | 14 g |
| Fibre | 0.2 g | 0 g |
| Fat | 9.3 g | 3 g |
| of which saturated | 5.3 g | 2 g |
| of which unsaturated | 2.9 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.