Introduction

Welcome to my kitchen! Today, I’m delighted to share a traditional Bengali dessert with a nutritious twist: Bengali Millet Payesh. Payesh, also known as kheer or rice pudding, holds a special place in Bengali cuisine, especially during festivals and celebrations. This version of payesh uses millet instead of rice, offering a gluten-free and healthier alternative. Infused with cardamom and garnished with nuts, Bengali Millet Payesh is not only creamy and delicious but also packed with the goodness of millet. Let’s dive into the recipe!

Ingredients

Here are the ingredients you’ll need:

Main Ingredients:

• 1/2 cup millet (foxtail or pearl millet)
• 4 cups full-fat milk
• 1/2 cup sugar (adjust to taste)
• 1/4 teaspoon cardamom powder
• A pinch of saffron threads (optional)
• 2 tablespoons chopped nuts (almonds, cashews, pistachios)
• 1 tablespoon golden raisins
• A few strands of saffron (for garnish, optional)

Instructions

Step 1: Prepare the Millet

1. Rinse the millet under running water until the water runs clear.
2. In a bowl, soak the rinsed millet in enough water for about 30 minutes. This helps in cooking the millet faster.

Step 2: Cook the Millet

1. After soaking, drain the millet.
2. In a pot, bring 2 cups of water to a boil.
3. Add the drained millet to the boiling water. Reduce the heat to low, cover, and cook for about 15-20 minutes or until the millet is tender and cooked through.
4. Once cooked, remove from heat and set aside.

Step 3: Prepare the Payesh

1. In a heavy-bottomed pan or pot, bring the milk to a boil over medium heat, stirring occasionally to prevent sticking.
2. Reduce the heat to low and let the milk simmer, stirring occasionally, until it reduces slightly and thickens, about 20-25 minutes.
3. Add the cooked millet to the simmering milk and mix well.
4. Add sugar and stir until completely dissolved.
5. Add cardamom powder and saffron threads (if using), stirring to infuse the flavors into the payesh.
6. Continue to simmer the payesh on low heat for another 10-15 minutes, stirring occasionally, until it reaches a creamy consistency.

Step 4: Garnish and Serve

1. Once the payesh reaches the desired consistency, turn off the heat.
2. Stir in chopped nuts and golden raisins.
3. Allow the payesh to cool slightly.
4. Garnish with a few strands of saffron (if using) and additional chopped nuts before serving.

Tips for Success

• Consistency: The payesh will thicken further upon cooling, so adjust the consistency accordingly.
• Sweetness: Adjust the amount of sugar according to your taste preference.
• Flavor Variation: You can add a splash of rose water or a sprinkle of ground nutmeg for added aroma and flavor.

Serving Suggestions

Serve Bengali Millet Payesh warm or chilled as a dessert after a meal or as a sweet treat during festivals and celebrations. It pairs well with savory snacks or can be enjoyed on its own.

Conclusion

Bengali Millet Payesh is a creamy and comforting dessert that brings together the richness of milk with the nutritious goodness of millet. This dessert is sure to delight your taste buds and provide a wholesome treat for any occasion. Enjoy making and savoring this delicious Bengali Millet Payesh with your loved ones!

Don’t forget to share your experience and feedback in the comments below. Happy cooking!