Lichti’r Payesh is a seasonal Bengali dessert that embodies the essence of summer and the vibrant culture of Bengal. Payesh, the Bengali version of kheer or rice pudding, has been a staple in Bengali households for centuries, often associated with celebrations, festivals, and auspicious occasions. The integration of litchis, a luscious and aromatic summer fruit, into this classic dessert is a relatively modern twist that has gained immense popularity in recent years. And this litchi season, it is just the dessert you need to try!
Celebrate The Season With Lichti’r Payesh
The origins of Payesh trace back to ancient times, when it was often prepared as an offering to deities during religious ceremonies. The use of rice, milk, and sugar in Payesh symbolises prosperity and purity, making it a significant part of Bengali rituals.
Litchis, with their sweet and fragrant flesh, are a much-anticipated summer fruit in Bengal. Known for their unique flavour profile and numerous health benefits, litchis are often enjoyed fresh or incorporated into various culinary creations. Their natural sweetness and juiciness make them a perfect addition to the creamy and mildly sweet Payesh.
Lichti’r Payesh is a beautiful amalgamation of tradition and innovation, capturing the essence of Bengali culinary artistry and the delightful freshness of litchis. Whether you are a dessert aficionado or a lover of litchis, this dessert promises to be a memorable treat that tantalises your taste buds and warms your heart.
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Craft This Perfect Dessert At Home
Here’s how you can make this delectable dessert at home:
Ingredients:
- 1 litre of full-fat milk
- 1/2 cup basmati or gobindobhog rice
- 1 cup sugar (adjust according to taste)
- 10-12 fresh litchis, peeled and deseeded
- 2-3 green cardamom pods, crushed
- A few saffron strands (optional)
- 1 tablespoon chopped pistachios and almonds (for garnish)
Instructions:
- Wash the rice thoroughly and soak it in water for about 30 minutes. Drain and set aside.
- Cut the litchis into halves or quarters, depending on their size.
- In a heavy-bottomed pan, bring the milk to a boil. Reduce the heat and let it simmer.
- Add the drained rice to the simmering milk. Cook on low heat, stirring frequently, to prevent the rice from sticking to the bottom of the pan.
- Once the rice is almost cooked and the milk has thickened, add the sugar and crushed cardamom pods. Stir well to dissolve the sugar.
- Continue to simmer until the rice is fully cooked and the milk has reduced to a creamy consistency.
- Gently fold in the litchi pieces and saffron strands (if using) into the payesh. Let it simmer for another 5–7 minutes to allow the flavours to meld together.
- Remove the pan from heat and let the Payesh cool to room temperature.
- Transfer the Lichti’r Payesh to a serving bowl. Garnish with chopped pistachios and almonds for an added crunch and visual appeal.
So, the next time you come across fresh litchis, let their sweetness inspire you to create this exquisite Bengali dessert that is Lichti’r Payesh.
Cover Image Courtesy: Canva
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