Basmati Rice Payesh Recipe – Authentic Indian Milk Pudding with Cardamom

Last Updated on 4 months by Neha Deshmukh

Basmati Rice Payesh Recipe – Authentic Indian Milk Pudding with Cardamom

Introduction

Oh, Payesh! Just the name conjures up memories of festive celebrations and my grandmother’s kitchen, filled with the sweet aroma of simmering milk and cardamom. This creamy, comforting Indian milk pudding is a classic for a reason. It’s simple to make, incredibly satisfying, and honestly, a little bit of heaven in a bowl. I’m so excited to share my family’s recipe with you – it’s a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

This Basmati Rice Payesh isn’t just a dessert; it’s an experience. It’s wonderfully fragrant, perfectly sweet (but not too sweet!), and has a beautiful, delicate texture. Plus, it’s surprisingly easy to make, even if you’re new to Indian desserts. It’s perfect for special occasions, or honestly, just a cozy night in when you need a little something sweet.

Ingredients

Here’s what you’ll need to create this magic:

• 1 litre Milk (full-fat recommended)
• 1/3 cup Basmati or Jeera rice (about 60ml)
• 1/3 – 1/2 cup Sugar (75-120ml, adjust to your sweetness preference)
• 4 Cardamom pods
• To garnish: Nuts and dry fruits (almonds, pistachios, cashews, raisins – get creative!)
• 2 tsp Ghee (optional, but adds a lovely richness)
• 2 Bay leaves
• A pinch of Salt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Rice Choice: Traditionally, govind bhog rice is used for Payesh, but Basmati or Jeera rice work beautifully and are much easier to find. Basmati will give you longer grains, while Jeera rice (with its nutty aroma) adds a subtle flavour.
• Milk Matters: Full-fat milk is highly recommended for the richest, creamiest Payesh. You can use other types, but the texture won’t be quite as luxurious.
• Nuts & Dry Fruits: This is where you can really personalize things! My family loves a mix of slivered almonds, pistachios, and golden raisins. Cashews are also a fantastic addition.
• Ghee Preference: Ghee (clarified butter) adds a wonderful aroma and flavour. Different regions in India have different preferences for ghee – some prefer a stronger, more robust flavour, while others like it milder. Use what you enjoy!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour the milk into a wide, heavy-bottomed pot. This helps prevent sticking. Bring it to a rolling boil over medium heat. Once boiling, add the bay leaves and lightly crushed cardamom pods. The cardamom really perfumes the milk beautifully.
2. While the milk is heating, give your rice a good wash under cold water until the water runs clear. This removes excess starch. Add the washed rice to the boiling milk.
3. Now, reduce the heat to low-medium and let the mixture simmer gently. Stir occasionally to prevent the rice from sticking to the bottom. This part takes patience – about 25-30 minutes – but it’s worth it! You want the rice to be fully cooked but still hold its shape.
4. Once the rice is cooked, remove the bay leaves (if you like – they’re optional!). Add the sugar and a tiny pinch of salt. Stir well until the sugar dissolves completely. Continue cooking for another 5-10 minutes, stirring frequently, until the Payesh thickens slightly.
5. Turn off the heat. This is where the ghee comes in (if you’re using it). Stir in the ghee for extra richness.
6. Finally, garnish generously with your chosen nuts and dry fruits.

Expert Tips

• Stirring is Key: Seriously, don’t skip the stirring! It prevents sticking and ensures even cooking.
• Patience, Young Padawan: The slow simmering process is what develops the creamy texture. Don’t rush it!
• Adjust Sweetness: Taste as you go and adjust the sugar to your liking. Everyone has a different sweet tooth!
• Heavy-Bottomed Pot: Using a heavy-bottomed pot is crucial to prevent scorching.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Payesh: Swap the dairy milk for almond or coconut milk. You’ll need to adjust the cooking time slightly, as plant-based milks behave differently. My friend, Priya, swears by cashew milk for the creamiest vegan Payesh!
• Sugar-Free Payesh: Use a sugar substitute like stevia or erythritol.
• Spice Level Adjustments: Add a pinch of nutmeg or a tiny bit of saffron for a more complex flavour.
• Festival Adaptations: During Durga Puja, some families add a touch of rose water. For Diwali, a sprinkle of edible silver leaf (varak) makes it extra festive.

Serving Suggestions

Payesh is best served chilled. It’s wonderful on its own, but also pairs beautifully with a side of mishti doi (sweet yogurt) or a simple fruit salad.

Storage Instructions

Leftover Payesh can be stored in an airtight container in the refrigerator for up to 3 days. If it becomes too thick, simply add a splash of boiled milk to restore its creamy consistency.

FAQs

• What type of rice is best for Payesh? While govind bhog is traditional, Basmati or Jeera rice are excellent substitutes.
• Can I make Payesh with coconut milk? Absolutely! It will have a distinct coconut flavour, but it’s delicious.
• How do I prevent the Payesh from sticking to the bottom of the pot? Use a heavy-bottomed pot and stir frequently.
• Can I add saffron to Payesh? Yes! A pinch of saffron adds a beautiful colour and flavour.
• How long does Payesh stay fresh in the refrigerator? Up to 3 days in an airtight container.