Sweet Bangladeshi Payesh with Cardamom and Cashews

Name: Sweet Bangladeshi Payesh with Cardamom and Cashews
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Dessert
Ingredients: 1/2 cup Basmati rice; 1 liter Whole milk; 1/2 cup Sugar; 2 tbsp Ghee (clarified butter); 5-6 Green cardamom pods (crushed); 1/4 cup Cashews; 1/4 cup Raisins; A pinch of Saffron strands; 1 tsp Vanilla extract; 1/4 cup Sweetened condensed milk (optional)

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

1/2 cup Basmati rice

1 liter Whole milk

1/2 cup Sugar

2 tbsp Ghee (clarified butter)

5-6 Green cardamom pods (crushed)

For the Garnish

1/4 cup Cashews

1/4 cup Raisins

A pinch of Saffron strands

For the Flavor Enhancements

1 tsp Vanilla extract

1/4 cup Sweetened condensed milk (optional)

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