Low Fat Traditional Bengali Payesh

Indulge in the comforting flavors of **Low Fat Traditional Bengali Payesh**, a light and wholesome spin on an iconic Indian dessert. Made with creamy skim milk and aromatic Gobindobhog rice, this recipe captures the essence of classic Bengali payesh while keeping it lower in fat. Infused with the warm notes of cardamom and bay leaf, its sweetness is perfectly balanced with date palm jaggery, a healthier alternative to refined sugar, though brown sugar works just as well. Thinly sliced almonds and plump raisins add delightful texture to every spoonful. With simple ingredients and straightforward steps, this festive delicacy is perfect for any celebration or as a guilt-free indulgence. Serve it chilled or at room temperature, and let its mellow sweetness and creamy texture transport you to the heart of Bengal.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 4

Ingredients

• 5 cups Skim milk
• 0.25 cup Gobindobhog rice (or small-grain rice)
• 2 Cardamom pods
• 1 Bay leaf
• 0.33 cup Date palm jaggery (or brown sugar as an alternative)
• 2 tablespoons Sugar
• 2 tablespoons Almonds (thinly sliced)
• 2 tablespoons Raisins
• 0.25 cup Water

Directions

Step 1

Rinse the Gobindobhog rice thoroughly under cold water until the water runs clear. Let it drain well.

Step 2

In a heavy-bottomed pan, pour the skim milk and bring it to a simmer over medium heat. Stir occasionally to prevent the milk from sticking to the bottom.

Step 3

Once the milk starts to simmer, add the bay leaf and lightly crushed cardamom pods for flavor.

Step 4

Reduce the heat to low and add the drained rice to the milk. Stir gently to distribute the rice evenly.

Step 5

Cook the rice in the milk over low heat for about 40-45 minutes, stirring frequently to ensure that the mixture does not stick to the bottom. The milk will reduce, thicken, and turn creamy as the rice cooks.

Step 6

In the meantime, dissolve the date palm jaggery in 1/4 cup warm water. Strain the mixture to remove any impurities and set it aside.

Step 7

Once the rice is fully cooked and the mixture has reached a pudding-like consistency, add the sugar and stir well. Cook for an additional 2 minutes.

Step 8

Turn off the heat and let the payesh cool slightly for 4-5 minutes. Then, stir in the jaggery mixture. (Do not add the jaggery while the mixture is boiling, as it can cause the milk to curdle.)

Step 9

Add the almonds and raisins, stirring gently to combine.

Step 10

Remove the bay leaf and discard. Let the payesh cool to room temperature or refrigerate it before serving. Serve chilled or at room temperature, garnished with additional sliced almonds if desired.

Nutrition Facts

Serving size	(1468.4g)

Amount per serving	% Daily Value*
Calories	1013.1

Total Fat 8.6g	0%
Saturated Fat 1.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 36.6mg	0%
Sodium 532.1mg	0%
Total Carbohydrate 192.8g	0%
Dietary Fiber 4.5g	0%
Total Sugars 170.2g
Protein 47.9g	0%

Vitamin D 536.8IU	0%
Calcium 1746.4mg	0%
Iron 2.8mg	0%
Potassium 2483.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 7.4%

Protein: 18.4%

Carbs: 74.1%