How to make it
5 steps. Take it one step at a time.
Rinse the rice thoroughly
Rinse the rice thoroughly and drain the water. Mix the rice with 1 tbsp ghee and set aside for 15-20 minutes.
20 minBring 1 liter of milk
In a heavy-bottomed pot, bring 1 liter of milk to a boil. Lower the heat and simmer, stirring occasionally, until the milk reduces slightly.
15 minAdd the ghee-coated rice
Add the ghee-coated rice to the boiling milk. Cook on low to medium heat, stirring frequently to ensure the rice doesn't stick to the bottom, until the rice is soft and fully cooked (about 25 minutes).
25 minAdd sugar, cardamom pods, cashews, and raisins
Add sugar, cardamom pods, cashews, and raisins. Stir well and simmer for another 5-10 minutes until the pudding reaches a creamy consistency.
10 minRemove from heat and let it cool
Remove from heat and let it cool. Serve warm or refrigerate to serve chilled.
A little kitchen wisdom
Traditional Payesh is best made with Gobindobhog rice for its unique aroma, but Basmati can be a good substitute. Stir continuously to prevent the milk from burning at the bottom.
