Bengali recipes

Bengali recipes from my blog and other blogs - drinks, snacks, main course, excepting Bengali desserts which deserve a separate board altogether! You will also…
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1hr 30min · 4 servings

 

Ingredients:
 • 1 lt whole milk
 • 2 tbsp gobindobhog rice or any short grained fragrant rice
 • 2 -3 tbsp nolen gur (date palm jaggery)


 • Soak 2 tbsp gobindobhog rice in water for 30 minutes and then discard the water. Spread the rice over a clean cloth and let it dry.
 • Put 1 lt full-fat milk on a boil and then reduce it while stirring continuously over low heat. You have to stir continuously so that skin doesn’t form on top and the side. For the perfect payesh texture, you cannot allow the skin to form.
 • When the milk has reduced to almost half (about 2/3 and a little more), add the rice. Again, keep cooking and stirring continuously.
 • It doesn't take long for gobindobhog rice to cook and more importantly, we want an 'al dente' texture of the rice. The

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