Sweet Bangladeshi Payesh with Cardamom and Cashews
A traditional rice pudding with a touch of elegance
Payesh is a classic Bengali dessert, rich with flavors of cardamom, saffron, and the crunchy sweetness of cashews. A delightful end to any meal.
- 1 h 15 min
- 4
- Intermediate
Ingredients
For the Payesh Base
For the Garnish
For the Flavor Enhancements
Preparation
Preparing the Rice
Rinse the Rice
Rinse the Basmati rice thoroughly until the water runs clear.
Soak the Rice
Soak the rice in water for 20 minutes.
Drain the Rice
Drain the rice before using.
Preparing the Nuts and Saffron
Fry the Cashews
Heat ghee in a pan, fry the cashews until golden brown—set aside.
Fry the Raisins
In the same ghee, fry the raisins until they puff up—remove and set aside.
Soak Saffron
Soak saffron strands in 2 tablespoons of warm milk.
Cooking Process
Simmer the Milk
Pour the milk into a heavy-bottomed pan and bring it to a gentle boil.
Cook the Rice
Add the soaked rice to the milk, stir frequently, simmering until rice is fully cooked.
Sweeten and Flavor
Stir in sugar, cardamom, and vanilla extract; mix well; add sweetened condensed milk for extra richness.
Plating & Serving
Sweet Bangladeshi Payesh with Cardamom and Cashews
Sweet Bangladeshi Payesh with Cardamom and Cashews
Chef’s Tip
Stir continuously during cooking to prevent the milk from scorching.
Plating & Serving
Serve the Payesh warm or chilled, topped with fried cashews, puffed raisins, and a drizzle of saffron-infused milk.