We all love to have dessert in our meals. People of all around the world maintain this tradition according to their food habit and choice. In my article I’m going to shear with you some words about a typical Indian Bengali dessert Payesh which is a very special dish in many spiritual occasion and other festivals. There are various names you can hear for that particular same dish in India. Some says it as Payesham, in Hindi we call it Kheer and in Bengali we use Payesh. Generally, Indian mothers use to prepare this dish on their son’s or daughter’s birth day. There are some spiritual values for this dessert in India.
If you want to know about the recipe of this delicious dish then you can easily get some valuable instruction on the internet by searching Recipe of Payesh. It is a south Asian desert recipe made by boiling milk rice/wheat/lentils, sugar with some flavor ingredients. At the end we use dry fruits like nuts to decorate it properly for serving.
If you want to know the ancient history of Payesh, then you’ll be in very difficulties to find it. But, it is said that, this delicious dish was first prepared nearly 2000 years ago for Jagannath Temple of Puri. According to some historians, this Payesh is originated from the Persians from years ago. But now, the payesh was introduced in Europe and many other continents by Indians only.
Payesh Recipe: Milk is the main ingredient of this dessert. There are many ingredients are used to make Payesh in various states on India such as fruits (banana), vegetables such as carrot, beet root, and pumpkin, and grains such as lentils and rice or wheat are cooked along with milk. Instead of sugar you can use jaggery to make it more delicious and make the flavor mind blowing. You need to cook it in low flame and continuously stir it to make a saucy like texture. This is the most important part of this recipe; you can’t leave it for a moment out of your eye-sight. Otherwise the flame will burn the milk and all the taste will be gone.
Popular Varieties of Payesh
- Moongdal-Payesh: This recipe is prepared by mixing moong dal with jaggery sauce and flavors with fried cashew and pesta nuts, raisins, and cardamom powder.
- Banana-Payesh: Banana-payesh is cooked by prepared using banana, milk, and jaggery. This kind of payesh is flavors with cashews, raisins and cardamom powder.
- Pal-Payasam: In South-India, Pal means milk, so this kind of payesh is specially cooked by using red rice, milk, sugar, and cardamom powder. It is a main dish during the Pongal festival in South-India.
- Semiya-Payesh: Vermicilli is prepared with sugar or jaggery and creamy milk to make this payesh. The type of payesh is flavors with cardamom, cashew nuts and raisins.
- Wheat-Payesh: This payesh is not cooked by using milk; instead wheat is the main ingredient to cook in jaggery sauce. Ginger and cumin powder is used for flavoring the payesh with fried pesta and cashew nuts.
- Jackfruit-Payesh: This payesh is prepared using the jackfruit pulp and is sweetened using jaggery sauce. It’s a famous Punjabi dessert mainly used in their festival.