A good payesh is paramanna or food for the gods , a bad payesh is dog food. To avoid this slippery slope keep a tab on the milk to rice ratio. Ideally it is 1 liter of milk to 1 tea spoon of gobindobhog , any more and you end up with doodh bhat. Every puja Ma makes payesh from 4 liters of milk a day for the bhog. This is done the old fashioned way by boiling and reducing that massive quantity into a tiny bowl full and if you see her right arm she has some serious muscles thanks to all the stirring.
However , for a quicker fix without compromising on the taste, nestle invented milkmaid.
Ingredients
Milk : 1 liter , full fat
Rice: Gobindabhog rice or basmati if you don't have any other options, 1 tea spoon, yes you read that right
Sweetened condensed milk: 1 can
Raisins: about 20
Cashew nuts: 15
Cardamom: 4
This is easy breezy. Pour the milk in a big non stick saucepan or wok. Add a teaspoon of thoroughly washed rice and bring to boil with cardamoms. Add condensed milk, the payesh will get its thickness and sweetness from this so no skimming on quantity. Keep stirring to avoid the payesh going all clumpy and sticking in the bottom of the utensil. Add the nuts and raisins and stir. You'd know when the payesh is done when the rice is cooked and the quantity of milk has reduced substantially. Payesh tends to thicken more once cooled so keep that in mind while serving. I like payesh served cold so I refrigerate it for a while. As a rule lick the spoon clean.
No comments:
Post a Comment