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Gobindobhog Kesar Malai Payesh

This is a Bengali style kheer made of a special rice Gobindobhog which is a Bengal origin. This rice has amazing flavours and combination of milk and gobindobhog is out of the world. In Bengal every auspicious occasion demands to have Gobindobhog Chaal Payesh as it's meant to be holy. So this diwali made Gobindobhog Payesh with added Kesar flavour.

  • Prep time:
  • 10mins
  • cook time:
  • 1hrs 15mins
  • serves:
  • 6-7

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Vegetarian

Level : Moderate

Cuisine : Bengali

Course : NA

Ingredients

Ingredients For Gobindobhog Kesar Malai Payesh

Methods
  • 1. Take an aluminum kadai. Add the milk into kadai. Now add the bay leaf and kesar
  • 2. Now let the milk simmer for about 40-45 minutes on low-medium flame till 2litres milk come down to 1.5litres.
  • 3. Let the malai the malai form over the milk. Meanwhile wash the gobindobhog rice properly and strain it well.
  • 4. Once the milk has been reduced add the washed gobindobhog rice into the rice.
  • 5. Now keep on stirring continuously on low-medium flame untill the gobindobhog rice gets cooked.
  • 6. Once the rice is cooked add in the sugar and cardamom powder. Stir continuously and make sure you scrape all the malai that got stuck on sides of kadai to thick the payesh/kheer.
  • 7. Once you see the that milk is boiling properly with big bubbles. Switch of the flame.
  • 8. Put on the lid. Let the payesh let for 2minutes and gets cooked in its heat.
  • 9. Serve hot or cold as you like
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