Vegan Traditional Bengali Payesh

Indulge in the rich, creamy goodness of Vegan Traditional Bengali Payesh, a plant-based twist on a beloved Indian dessert. This aromatic recipe swaps dairy with full-fat coconut milk and almond milk, creating a luscious base that's simmered to perfection with Gobindobhog rice—a fragrant, short-grain variety synonymous with Bengali cuisine. Sweetened naturally with date palm jaggery (Nolen Gur) or coconut sugar, and infused with warm notes of cardamom and bay leaf, this vegan payesh promises an irresistible blend of traditional flavors. Garnished with roasted cashews, plump raisins, and a hint of saffron, this dessert is perfect for festive occasions or an indulgent treat. Serve it warm or chilled for a luxurious experience that’s dairy-free, gluten-free, and packed with the essence of Bengal.

Nutriscore Rating: 52/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 cups Full-fat coconut milk
• 2 cups Unsweetened almond milk
• 1 cup Gobindobhog rice (or short-grain rice)
• 1 cup Date palm jaggery (Nolen Gur) or coconut sugar
• 4 pods Cardamom pods
• 1 leaf Bay leaf
• 2 tablespoons Cashews
• 2 tablespoons Raisins
• 10 strands Saffron strands (optional)
• 1 cup Water

Directions

Step 1

Rinse the Gobindobhog rice under cold water 2-3 times until the water runs clear. Set it aside to soak in water for 20 minutes, then drain and keep ready.

Step 2

In a large, heavy-bottomed pot, add the coconut milk, almond milk, and 1 cup of water. Heat it on medium-low until it comes to a gentle simmer. Do not let it boil.

Step 3

Stir in the bay leaf and cardamom pods to infuse the liquid with a warm, fragrant aroma.

Step 4

Add the drained rice to the simmering milk mixture. Stir well to ensure the rice does not stick to the bottom of the pot.

Step 5

Reduce the heat to low and let the rice cook, stirring occasionally, for about 30 minutes or until it becomes soft and creamy. The mixture will start to thicken as the rice releases starch and cooks down.

Step 6

In a separate small pan, dry roast the cashews until lightly golden. Set aside. If using raisins, rinse them and set them aside as well.

Step 7

Once the rice is fully cooked and the mixture has reached a creamy consistency, remove the bay leaf and cardamom pods.

Step 8

Reduce the heat to the lowest setting and stir in the date palm jaggery (or coconut sugar). Mix well until it dissolves completely. Be sure not to boil the jaggery, as this can cause the milk to split.

Step 9

If using saffron, soak the strands in a tablespoon of warm almond milk and add it to the payesh for added fragrance and color.

Step 10

Add the roasted cashews and raisins, stirring gently to combine. Cook for an additional 5 minutes, then turn off the heat.

Step 11

Let the payesh rest for 10-15 minutes to allow the flavors to develop further. It will thicken slightly as it cools.

Step 12

Serve the payesh warm or chilled in small bowls, garnished with additional roasted nuts or saffron if desired.

Nutrition Facts

Serving size	(2184.8g)

Amount per serving	% Daily Value*
Calories	3688.3

Total Fat 243.5g	0%
Saturated Fat 205.2g	0%
Polyunsaturated Fat 2.6g
Cholesterol 0mg	0%
Sodium 532.6mg	0%
Total Carbohydrate 386.4g	0%
Dietary Fiber 24.8g	0%
Total Sugars 294.2g
Protein 35.0g	0%

Vitamin D 175.7IU	0%
Calcium 1262.5mg	0%
Iron 36.8mg	0%
Potassium 5726.6mg	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: 56.5%

Protein: 3.6%

Carbs: 39.9%