Payesh is the heart and soul of every Bengali, this sweet Kheer is a lot more than a dessert rather it is an emotion that carries the legacy of Bengal’s rich culinary heritage that was once created as an offering for the almighty. The culture of making Payesh in every occasion and festival still holds the legacy of Bengal’s love for sweet treats and symbolises celebration, devotion, and hospitality of Bengal.
Why was Payesh prepared for bhog?
The word Payesh was derived from the Sanskrit word "Payasa" or "Kshira," which means milk. This classic delicacy was prepared by the ladies of the house and was offered to the deities. Payesh is believed to be the most pious offering as a bhog as it was made with Gobindobhog rice and date jaggery, which symbolizes prosperity and purity. From offering as bhog for puja to being the quintessential food fed to a kid on their Annprashon to offering this as the last offering after death on the 13th day of Shardha, Payesh is the first offering. Over the years, Payesh went through modifications and adaptations that gave birth to many interesting variations of this classic Bengali delight. Here are some interesting types of Payesh
Gobindobhog Chaler Payesh
This Payesh recipe does not need an introduction, made with Gobindobhog rice, which is a short-grained fragrant rice that hails from Bengal. This rice is mixed with ghee and is simmered slowly in full-fat milk and sweetened with patali gur (date palm jaggery), which gives it a caramel-like texture to this Payesh. Traditionally, prepared on birthdays, festivals and auspicious occasions, this Payesh is believed to bring good luck, blessings of longevity and prosperity.
Nolen Gurer Payesh
This quintessential winter delight in every Bengali household, which is prepared with date palm jaggery (nolen gur), rice, dry fruits, nuts and full fat milk. What makes this Payesh unique is its creamy, earthy, sweet taste and smoky aroma that makes it a perfect treat for winter festivities like Kali Pujo and Poush Sankranti. This Payesh was traditionally served warm in clay bowls In Bengal as it was believed to enhance the rustic flavor. The fleeting availability of nolen gur added to its festive charm, making it a rare treat.
Gokul Pithe Payesh
This is another Payesh, which is prepared in most Bengali households to celebrate special occasions. This lesser-known festive delight, Gokul Pithe Payesh combines two sweets into one: Fried coconut-stuffed dumplings (pithe) is dunked into creamy Payesh, which gives it a rich and indulgent taste and texture. This Payesh was commonly prepared during Poush Parbon, the harvest festival, when freshly harvested date palm jaggery is found in abundance. In fact, according to age-old beliefs this payesh was served as a mark of gratitude for the harvest.
Chanar Payesh
Unlike the regular ‘chal er payesh’( rice-based) Payesh, Chanar Payesh uses fresh cottage cheese (chana). Soft chana balls were simmered gently in reduced milk and flavored with cardamom, saffron, and jaggery. This Payesh was a staple in rich Bonedi Zamindar households, and was prepared during weddings and religious ceremonies.
Why was Payesh prepared for bhog?
The word Payesh was derived from the Sanskrit word "Payasa" or "Kshira," which means milk. This classic delicacy was prepared by the ladies of the house and was offered to the deities. Payesh is believed to be the most pious offering as a bhog as it was made with Gobindobhog rice and date jaggery, which symbolizes prosperity and purity. From offering as bhog for puja to being the quintessential food fed to a kid on their Annprashon to offering this as the last offering after death on the 13th day of Shardha, Payesh is the first offering. Over the years, Payesh went through modifications and adaptations that gave birth to many interesting variations of this classic Bengali delight. Here are some interesting types of Payesh
Gobindobhog Chaler Payesh
This Payesh recipe does not need an introduction, made with Gobindobhog rice, which is a short-grained fragrant rice that hails from Bengal. This rice is mixed with ghee and is simmered slowly in full-fat milk and sweetened with patali gur (date palm jaggery), which gives it a caramel-like texture to this Payesh. Traditionally, prepared on birthdays, festivals and auspicious occasions, this Payesh is believed to bring good luck, blessings of longevity and prosperity.
Nolen Gurer Payesh
This quintessential winter delight in every Bengali household, which is prepared with date palm jaggery (nolen gur), rice, dry fruits, nuts and full fat milk. What makes this Payesh unique is its creamy, earthy, sweet taste and smoky aroma that makes it a perfect treat for winter festivities like Kali Pujo and Poush Sankranti. This Payesh was traditionally served warm in clay bowls In Bengal as it was believed to enhance the rustic flavor. The fleeting availability of nolen gur added to its festive charm, making it a rare treat.
Gokul Pithe Payesh
This is another Payesh, which is prepared in most Bengali households to celebrate special occasions. This lesser-known festive delight, Gokul Pithe Payesh combines two sweets into one: Fried coconut-stuffed dumplings (pithe) is dunked into creamy Payesh, which gives it a rich and indulgent taste and texture. This Payesh was commonly prepared during Poush Parbon, the harvest festival, when freshly harvested date palm jaggery is found in abundance. In fact, according to age-old beliefs this payesh was served as a mark of gratitude for the harvest.
Chanar Payesh
Unlike the regular ‘chal er payesh’( rice-based) Payesh, Chanar Payesh uses fresh cottage cheese (chana). Soft chana balls were simmered gently in reduced milk and flavored with cardamom, saffron, and jaggery. This Payesh was a staple in rich Bonedi Zamindar households, and was prepared during weddings and religious ceremonies.
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