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Delicious Chaler Payesh is also known as rice payasam or rice kheer, is a traditional Bengali sweet made with rice, milk, and sugar. It’s a popular Bengali sweet. It’s notorious for this delicacy in West Bengal.
Kheer is an astounding South Asian delicacy made from tardy—crooked rice, milk, and sugar, much like a rice pudding. It’s usually flavored with saffron, cardamom, raisins, and/ or various nuts, especially pistachios, cashews, and almonds. The dish can also be made by using cracked wheat, tapioca, or vermicelli, preferably instead of rice.
Kheer is constantly associated with purity and auspiciousness. In multitudinous Hindu homes, it’s considered essential to prepare Kheer during festivals and religious obedience. The ingredients exercised in Kheer — milk, rice, sugar, and sometimes saffron and cardamom — are each considered pure and pious in the Hindu convention.
History of Kheer
Kheer, also known as payasam, is a pudding popular in South Asia, generally made by boiling milk, sugar or jaggery, and rice. It can be also flavored with dehydrated fates, nuts, cardamom, and saffron.
The story is named “The Legend of Chessboard” In Kerala, an old savant in the shape of Krishna challenged the king of Ambalapuzha (chess suckers) to play chess. To motivate the savant, the king offered anything that the savant would name.
First mentioned in senior Indian literature, it was an admixture of rice, milk, and sugar, a formula that has been sustained for over two thousand moments. The conception of kheer began in senior India, during the Vedic period (1500 BCE- 500 BCE). The Rigveda, one of the oldest Hindu Holy Processes, mentions a dish called “kosher” or “payasam”, which was a sweet, delicate delicacy made with milk, rice, and sugar.
Lord Krishna( the savant) won the game and the king started placing the granules. As he piled them, he was shocked to know the number had grown exponentially. In the end, the number came up to trillions. Krishna reveals himself and asks the king to give kheer to every pilgrim who comes to his tabernacle there.
Origin of Delicious Chaler Payesh
A simple succulent sweet set with Rice and Milk. Coming to the origin of Chaler Payesh, the name Payesh is deduced from the Sanskrit word Payasam which means Milk. However, sizzled in milk or coconut milk, seasoned with cardamom, If we go by the description handed by the Oxford wordbook” An Indian cate conforming of rice or( in after use) vermicelli. ”
In India, rice is our main chief and has its path expressway ago indeed before European nations. Rice Kheer is mentioned in Ayurveda as well. The combination of Rice and Milk is nobody but good. This dish has been a portion of” Bhog” at nonidentical tabernacles for further than 1000 or further times.
The hopeful occasions in India similar to Annaprashana, Kheet Chatai, or Akika are deficient without Kheer or Payesh.
Advantages of Delicious Chaler Payesh
1., Rich in Carbohydrates: Rice payasam is a good source of carbohydrates, which can give dynamism and satiate the belly.
2., Good Source of Calcium: Milk in rice payasam is an excellent source of calcium, which is essential for structure and maintaining strong bones and teeth.
3., Supports Digestive Health: Rice is ready to digest, and the milk in rice payasam can support soothe digestive effects.
4., May support Reduce Pressure: The tryptophan content in milk can promote recreation and reduce pressure situations.
5., Supports Bone Health,: The calcium and phosphorus in rice payasam can support bone health and help osteoporosis.
6., Can support check race Sugar: The milk in rice payasam can support check race sugar situations and help harpoons in insulin situations.
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Delicious Chaler Payesh
Course: DessertCuisine: IndianDifficulty: Easy5
servings15
minutes20
minutes246
kcal35
minutesIngredients
1 mug basmati rice
4 mugs milk
3/4 mug sugar (tallying to taste)
1/4 mug khoya or mawa( voluntary)
1/4 tablespoon cardamom greasepaint
10-12 nuts (almonds, cashews, pistachios) diced
1 tablespoon ghee
Directions
- First, wash the basmati rice completely and drink it for 30 twinkles. After this, strain the rice and keep it away.
- Set 1 tablespoon of ghee in a visage and heat it on medium honey. When the ghee is hot, append the saturated rice to it and smoothly fry it for 2- 3 twinkles.
- Now set the milk in another visage and keep it to sizzle. When the milk starts boiling, append the roasted rice to it.
- After adding the rice to the milk, allow it to bend on medium honey. Keep stirring from time to time so that the rice gets twisted well in the milk and thickens.
- Once the rice swells well and the payasam thickens, append sugar to it. After adding sugar, blend and allow it to bend for another 5- 7 twinkles.
- Still, append it to the payasam at this time and integrate well, If you’re utilizing Khoya or mawa.
- Incipiently, append cardamom grease paint and integrate well.
- Allow the rice payasam pustule formerly and also turn off the honey.
- Garnish it with diced nuts and serve both hot and cold.
Notes
- Short-grain rice like gobindobhog or basmati (high-quality near your grocer) is preferred for chaler payesh.
- Can be flavored with cardamom, nuts, or dried fruitUse the best-quality milk and sugar for the best flavor and texture.
- Adjust the amount of sugar according to your taste preferences.
- Add a pinch of salt to balance the sweetness and flavors.
- Use ghee (clarified butter) for added flavor and richness.