Nut-Free Traditional Bengali Payesh

Indulge in the creamy decadence of Nut-Free Traditional Bengali Payesh, a classic Indian dessert that embodies the essence of festive celebrations. This aromatic rice pudding is made with Gobindobhog rice, a premium short-grain variety prized for its fragrance, slowly simmered in rich, full-fat milk until luxuriously thickened. Enhanced with the warm, floral notes of green cardamom and the subtle depth of bay leaf, this nut-free version is perfect for those with allergies, without compromising on flavor. A touch of ghee adds a hint of richness, while optional saffron and raisins lend a golden hue and bursts of sweetness. Serve this comforting delicacy warm or chilled and let its milky, luscious texture melt in your mouth—a true homage to the flavors of Bengal!

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:60 mins

Total Time:70 mins

Servings: 4

Ingredients

• 0.5 cups Gobindobhog rice (or any aromatic short-grain rice)
• 4 cups Full-fat milk
• 0.5 cups Sugar
• 3 Green cardamom pods
• 1 Bay leaf
• 1 teaspoons Ghee (clarified butter)
• 2 tablespoons Raisins (optional)
• 1 pinch Saffron strands (optional)

Directions

Step 1

Wash the Gobindobhog rice thoroughly under running water until the water runs clear. Drain and set aside.

Step 2

In a heavy-bottomed pot, heat 1 teaspoon of ghee on medium heat. Once the ghee is hot, add the drained rice and lightly toast it for 2-3 minutes until aromatic. Be careful not to brown the rice.

Step 3

Add the full-fat milk to the pot along with the bay leaf and crushed green cardamom pods. Stir well.

Step 4

Bring the milk to a gentle boil over medium heat, stirring frequently to prevent the milk from sticking to the bottom of the pot.

Step 5

Once the milk comes to a boil, reduce the heat to low and let the payesh simmer. Stir frequently, scraping the sides of the pot and incorporating the thickened milk back into the mixture.

Step 6

Simmer for about 40-50 minutes, or until the rice is fully cooked and the milk has reduced to a creamy consistency.

Step 7

Add the sugar and stir until completely dissolved. If using saffron, soak the strands in 1 tablespoon of warm milk for 5 minutes and add it to the payesh at this stage.

Step 8

Optional: Add raisins to the pot and cook for an additional 2-3 minutes.

Step 9

Turn off the heat and discard the bay leaf. Let the payesh cool slightly before serving. It will thicken further as it cools.

Step 10

Serve warm or chilled as desired.

Nutrition Facts

Serving size	(1205.6g)

Amount per serving	% Daily Value*
Calories	1243.7

Total Fat 37.0g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 1.1g
Cholesterol 129.2mg	0%
Sodium 381.3mg	0%
Total Carbohydrate 191.9g	0%
Dietary Fiber 3.1g	0%
Total Sugars 157.8g
Protein 35.8g	0%

Vitamin D 429.4IU	0%
Calcium 1250.1mg	0%
Iron 1.6mg	0%
Potassium 1719.0mg	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: 26.8%

Protein: 11.5%

Carbs: 61.7%