Low Sodium Traditional Bengali Payesh
Indulge in the delicate sweetness of Low Sodium Traditional Bengali Payesh, a wholesome twist on the beloved rice pudding dessert from Bengal. This recipe highlights the natural flavors of Gobindobhog rice (or a fragrant short-grain substitute) simmered in creamy whole milk, gently sweetened with jaggery for a caramel-like depth. Aromatic green cardamom and a hint of bay leaf infuse the dish with warm, spiced notes, while toasted unsalted cashews and raisins add delightful texture. Perfect for those seeking a lower-sodium dessert option, this luxurious payesh is ideal for festivities, cozy evenings, or any indulgent moment. Serve it warm or chilled, and enjoy a heartwarming taste of Bengal in every spoonful.
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Ingredients
- 0.25 cup Gobindobhog rice (or substitute with a short-grain fragrant rice)
- 4 cups Milk (preferably whole milk)
- 0.25 cup Jaggery (or substitute with sugar or light brown sugar if jaggery unavailable, ensure it's unsalted)
- 2 tablespoons Unsalted cashews
- 2 tablespoons Unsalted raisins
- 3 units Green cardamom pods
- 1 unit Bay leaf
Directions
Step 1
Wash the Gobindobhog rice thoroughly under running water until the water runs clear. This removes excess starch and prevents clumping.
Step 2
Heat the milk in a heavy-bottomed pan over medium heat until it comes to a gentle boil. Stir occasionally to prevent the milk from sticking or burning.
Step 3
Once the milk boils, reduce the heat to low and add the washed rice to the pan along with the green cardamom pods and bay leaf.
Step 4
Cook the rice in the milk on low heat, stirring frequently to prevent the mixture from sticking to the bottom of the pan. This step will take about 30-35 minutes, or until the rice is fully cooked and the milk begins to thicken.
Step 5
Once the rice is cooked and the milk has reduced to a creamy consistency, remove the bay leaf and cardamom pods. Discard them.
Step 6
Add jaggery to the pan and stir well until it dissolves completely. It's important to add jaggery after the heat is reduced to prevent curdling. Cook for another 5-7 minutes until the flavors meld together.
Step 7
In a small pan, lightly toast the cashews and raisins on low heat until the cashews turn golden and the raisins puff up. Add them to the Payesh.
Step 8
Stir everything together and turn off the heat. Let the Payesh cool slightly before serving.
Step 9
Serve warm or chilled, garnished with additional toasted nuts or a sprinkle of crushed cardamom, if desired.
Nutrition Facts
| Serving size | (1109.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 990.0 |
| Total Fat 38.5g | 0% |
| Saturated Fat 21.2g | 0% |
| Cholesterol 96.0mg | 0% |
| Sodium 411.9mg | 0% |
| Total Carbohydrate 131.0g | 0% |
| Dietary Fiber 1.9g | 0% |
| Total Sugars 108.2g | |
| Protein 36.8g | 0% |
| Vitamin D 496.0IU | 0% |
| Calcium 1169.6mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 1624.9mg | 0% |
Source of Calories