Ingredients with Measurements:
- 1 liter of milk
- 1 cup of chomchom (canned or homemade)
- 1/2 cup of sugar
- 1/4 cup of rice
- 1/4 teaspoon of cardamom powder
- 2 tablespoons of chopped nuts (almonds, pistachios, cashews)
- 1 tablespoon of raisins
- 1 tablespoon of ghee
Special equipment needed:
- A heavy-bottomed pan
- A wooden spoon
- A serving bowl
Step-by-step instructions:
1. Rinse the rice in cold water and drain it.
2. In a heavy-bottomed pan, heat the ghee over medium heat.
3. Add the rice and stir-fry for 2-3 minutes until the rice turns slightly golden.
4. Add the milk to the pan and stir well.
5. Bring the milk to a boil and then reduce the heat to low.
6. Cook the milk and rice mixture for 30-35 minutes, stirring occasionally, until the rice is cooked and the milk has thickened.
7. Add the sugar, cardamom powder, chopped nuts, and raisins to the pan and stir well.
8. Cook for another 5-7 minutes until the sugar has dissolved and the nuts and raisins are well incorporated.
9. Add the chomchom to the pan and cook for another 5-7 minutes until the chomchom is heated through.
10. Turn off the heat and let the payesh cool down to room temperature.
11. Transfer the payesh to a serving bowl and garnish with more chopped nuts and raisins.
Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Temperature:
Medium heat for stir-frying the rice and boiling the milk, low heat for cooking the milk and rice mixture.
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 45g
Protein: 8g
Substitutions for ingredients:
- You can use any other canned or homemade sweetened milk-based dessert instead of chomchom.
- You can use any other type of nuts or dried fruits instead of almonds, pistachios, cashews, and raisins.
Variations:
- You can add saffron strands to the payesh for a richer flavor and color.
- You can use coconut milk instead of regular milk for a vegan version of the payesh.
- You can add rose water or kewra water to the payesh for a floral aroma.
Tips and tricks:
- Stir the milk and rice mixture frequently to prevent it from sticking to the bottom of the pan.
- Adjust the amount of sugar according to your taste preference.
- You can add more or less chomchom depending on how sweet you want the payesh to be.
Storage instructions:
- Store the payesh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the payesh in a microwave or on the stovetop until it is warm.
Presentation ideas:
- Serve the payesh in individual bowls or in a large serving bowl.
- Garnish the payesh with more chopped nuts and raisins.
Garnishes:
- Chopped nuts (almonds, pistachios, cashews)
- Raisins
Pairings:
- Chomchom payesh goes well with any savory Indian dish, such as biryani or curry.
Suggested side dishes:
- Naan bread
- Basmati rice
Troubleshooting advice:
- If the payesh is too thick, add more milk to thin it out.
- If the payesh is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to use canned or homemade chomchom that is fresh and not expired.
- Store the payesh in the refrigerator and consume it within 3 days.
Food history:
- Chomchom payesh is a traditional Bengali dessert that is often served during festivals and special occasions.
Flavor profiles:
- Chomchom payesh is sweet, creamy, and nutty, with a hint of cardamom.
Serving suggestions:
- Serve the payesh as a dessert after a meal or as a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Bangladeshi