No Bengali Durga Pujo celebration is complete without payesh, the quintessential Bengali mishti made with rice, milk and sugar. This creamy, aromatic rice pudding is more than just a festive dessert; it is a dish
steeped in tradition, often prepared as bhog and served during special family occasions.
Made slowly by simmering rice in milk until it turns rich and creamy, payesh is flavoured with cardamom and often garnished with nuts and raisins. Whether you call it payesh or kheer, this beloved Bengali sweet deserves a place on your Durga Puja menu. Here’s an easy, traditional payesh recipe you can make at home this festive season.
This recipe was shared by food content creator Pradiptaa (@burping_bengalis) on Instagram.
Coconut Caramel Payesh Recipe
Ingredients:
* 1 litre full-fat milk
* 100 gm rice, wash then strain the water
* ½ cup fresh coconut pulp
* 2 tbsp condensed milk (optional, for extra richness)
* 1/4 tsp cardamom powder
* A pinch of sugar
* 1 tbsp chopped cashews
* 1 tbsp chopped pistachios ( use any nuts you like)
* 3 tbsp ghee
For the caramel
* ¼ cup sugar. I used Trunativ Everyday Sweet Gold
* 1. 5 tbsp water
Method:
1. Drain the soaked rice. I used gobindo bhog rice. If using basmati lightly crush the soaked rice with your fingers.
2. Add 1 tbsp ghee and gently toss the rice for 1-3 mins
3. Add 1 tbsp ghee and fry the nuts just about light golden
4. Bring 1 litre milk to a boil in a heavy-bottomed pan.
5. Add the rice and cook on high heat until completely soft and the milk becomes creamy.
6. In a separate pan, add ¼ cup sugar. Let the sugar melt on its own. Don’t stir or poke this time. Once it turns a deep golden-amber colour, add 1.5 tbsp water and mix till it reaches caramel consistency.
7. Lower the heat and slowly add the hot caramel.
8. Add condensed milk, cardamom powder and a tiny pinch of salt.
9. Add the coconut pulp. Cook for another 2–3 minutes.
10. Add the nuts.
11. Let it cool slightly. A drizzle of caramel syrup on top.
