Gurer Payesh

    2 hours 10 mins

    This is a very authentic bengali dessert that is popular everywhere in the country, typically made during any religious or auspicious occasions such as birthdays, baby showers, or annyaprasan. However, every family in bengal have their own variation of payesh. This is how it is made in our family and I love it. Hope you'll like it too.


    California, United States
    1 person made this

    Serves: 12 

    • 1 cup basmati rice
    • 10 almonds sliced
    • 1 tbspn raisins
    • 2 tspn melted ghee
    • 3 green cardamoms
    • 2 litres milk
    • 1 cup jaggery grated jaggery
    • 1 tbspn sugar

    Prep:10min  ›  Cook:1hr  ›  Extra time:1hr drying  ›  Ready in:2hr10min 

    1. Clean and wash the rice. Remove and let it dry for an hour. Blanch the almonds and slice. Wash the raisins.
    2. Heat a tablespoon of ghee. Add the rice. Stir it for a little bit till it becomes opaque. take off the heat.
    3. Boil milk. Lower the heat up and continue to boil stirring constantly for fifteen to twenty minutes.
    4. Mix in the rice and continue to stir fry till the rice is soft. Continue to stir fry till the milk has reduced to half.
    5. Mix in jaggery and mix. Mix in sugar. Mix in the cardamoms, almond slices and raisins (if using) and stir well. Serve hot or cold.

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    Reviews in English (1)


    i do not believe that traditionally ghee ,cardamoms,raisins or almonds are used at all in gurer payesh as that would contradict the pure flavour of the fresh khejurer gur.  -  07 Dec 2013