We all love Kheer. Here is how Bengalis make Payas or Kheer. I invite other ILites to write in with their own recipes of Kheer. BENGALI PAYAS (KHEER) Ingredients: Rice: about 100 gms (preferably Gobindo bhog ) Milk: 1 litre (full cream milk) Sugar: 1 cup Elaichi : 6 pcs Minced Badam, Pista and Kaju : 3 table spoons Bay leaf: 3 nos Kismis: 8-10 pcs How to Prepare: Heat the milk over a medium flame till it has a thick consistency. Meanwhile you can wash and clean the rice. Next introduce the rice into the milk. Stir the rice over a low flame till the rice is cooked. After that, introduce sugar into the mix, stir thoroughly and continue to heat it for some more time. In case sugar is introduced before, the rice may not boil well. Take down the payas and allow it to cool. Decorate the payas with kismis, badam, pista and kaju and the payas is ready to serve.
Dear Bandana I am impressed by your recipe for the Bengali payas – my Bengali friend always treats me to Payas on her birthdays. I would like to share my recipe for Shrikhand. Ingredients : Curd : Half Kilo Sugar : about 250-300 gms Elaichi powder : 1 teaspoon Kesar : Few strands Garnishing : Minced Badam & Pista Hang the dahi in a piece of malmal for about 6 hours. Next pour the dahi in a bowl and add sugar. Keep the bowl undisturbed for about half an hour. Sprinkle minced kaju, badam and kesar strands on the dahi. Keep the dahi in the refrigerator and serve cool.
Bandana / Asha, Both of your recipes are mouth watering. I was craving something sweet as a desert and now looking at your posts, I have to go look for something. Will try out the recipes soon! I haven't made shrikhand in a while.
Hi Bandana My recipe for kheer is a bit different. I use condensed milk while making kheer. :coffee Here is my recipe: Ingredients: Rice: About 1 bowl Milk: 1 litre Condensed Milk: ½ tin (amul or milkmaid) Sugar: 1 cup Elaichi : 5 or 6 pieces Minced Pista/ Badam : 2 table spoon How to prepare: Boil the rice and milk together. Once the rice is ready, add condensed milk, sugar and elaichi to it. Boil it on a low flame for some more time. Garnish with the minced pista and badam. Your kheer is ready to serve.
I love the Sooji Kheer or Semolina Kheer that my mom makes. I often have it for breakfast. Here is the recipe: SEMOLINA KHEER Ingredients 25 g semolina(Sooji) 1 cup milk 2-3 sugar 2-3 almond,raisin,cashew nuts METHOD • Roast semolina in a pan over slow fire • add 1/2 cup water and milk and cook on slow fire for 5-8 minutes till the semolina is cooked • add sugar and cook for few minutes stirring constantly • remove from fire • Serve hot. Garnish with dry nuts and green cardamom powder.
Oh!! I am so excited to find the recipe of Soojir Paayesh here!! Yes, that’s what we call Sooji Kheer in Bengali!! I love Soojir Paayesh and it is my Dad’s favourite. He calls it “Mohanbhog” and loves to have it with “luchi”. I also love Sevaiyer Paayesh(Vermicelli Kheer)!! Here is the recipe: Ingredients Cut vermicelli 1/2 cup 1% milk 1/2 gallon Melted butter (ghee) 4 tbsp. Sugar 1 cup Cardamom powder 1 tsp. Cashews (whole) 4-6 Raisins 4-6 Method Take a pan, add ghee and fry cut vermicelli until golden brown. Add 2 cups of milk and let the vermicelli cook. Add remaining milk, and let it simmer on medium heat until the milk starts to condense. Add sugar and keep stirring on low heat. Add powdered cardamom. Fry the cashews and raisins in a separate pan with ghee until golden brown. Add to the above and stir well. Serve.:thumbsup [/B]
I had a delicious thing last summer at a Bengali friend’s house! They call it “Aam Kheer”! Her mother shared the recipe with me. I plan to try it this summer. Here it is: Ingredients : Skimmed Milk : 1 liter Mango Pulp : 1/2 can or fresh mango : 1(made into pulp) Sugar : 3-4 tblsp.(as per taste, as canned mango pulp is already sweet) Pistachio(chopped) : a handful Saffron stand : a few(optional) Rose water : 1 tsp. Method: • If using fresh mango, take out the pulps and cut into pieces, then make a puree in a blender. • In a heavy-bottomed pan, pour the milk and bring it to boil. Then simmer the stove and let it boil until it reduces to half. • Take the pan out of the heat, add the mango pulp and half of the chopped pistachio and rose water. Mix well and add sugar according to your taste. • If adding sugar, put the pan again on the heat but in low flame. Keep stirring. Allow it on heat for about 5 minutes. Remove the pan and garnish with rest of the pistachios and saffron stands. • Cool it in room temperature and keep it in the refrigerator for about 4-5 hours before serving. Serve cold or can be served in room temperature. Mango will give out its own magical flavour, even if you do not give rose water. Trust me.. it tastes heavenly!!
I am so happy to reach this thread where I am finding some amazing recipes!! Aam Kheer sounds awesome!! I once had Chhaana’r Paayesh at one of my Bengali friends’ place. I am sharing the recipe with you Ingredients: 1/2 litre Milk 1 tin Condensed milk 2 tablespoons Sugar 1 cup Water 2 tablespoons Nuts 2 tablespoons Raisins How to make chhaana’r paayesh: • Make a thin syrup of the sugar and water. Put the chenna (cottage cheese) in a bowl and add the hot syrup into it, blending it thoroughly. • Boil milk in a deep bottomed pan. Add the condensed milk. Simmer for 1-2 minutes. • Cool till just warm. Add the milk mixture into the channa, a spoon at a time. Mix vigorously to form a homogenous mixture till all the milk is used up. Pour into a bowl. • Mix in the nuts and raisins. Serve the chhaana’r paayesh chilled.
My granny used to make Saboodana Kheer on the evenings of fasts and rituals. I am sharing her recipe with you: Ingredients: • 1 tbsp Sago granules (Saboodana) • 4 cups Milk • 1/4 tsp Cardamom Powder • 3/4 cup Sugar • 1 cup Water How to make Sabudana Kheer: • Wash the sago granules and drain. • Leave aside for 10 minutes. • Loosen the sago grains when moisture is absorbed. • Heat water and add sago granules. • Bring to a boil. Stir constantly. • Slow down the flame and simmer for 5 minutes. • Add more water if needed. • Pour milk and bring the mixture to a boil. • Cook for about five minutes. • Add sugar and cardamom. • Keep stirring occasionally. • Cook till sago becomes soft but not mushy. • Saboodana Kheer is ready.
