Recipe,  Food and Drink

Kulfi Style Rice Pudding

So, officially the festive season kicks in this week. With Ganesh Chaturthi around the corner, every household is gearing up for the next few months of happiness, festivities and colour. Though the common form of sweet offered to Ganesha is modak, a sweet made of rice powder and jaggery, I chose to go my Bengali traditional way, by making a rice pudding or Chaler Payesh. For any occasion or puja, this humble pudding is a staple offering. Cooked from your kitchen staples, every Bengali has grown

12 Mar, 2019

Milk (full fat) - 1 litre

Khoya - 100 grams

Sugar - About a cup (check for your sweetness level)

Nuts - 1/4 cup, crushed 

Basmati rice - little less than 1/4 cup


Wash the rice and keep aside

Put a wok over medium low heat

Add the khoya and using a wooden flat spoon keep stirring it, ensuring the khoya doesn’t burn. After a couple of minutes, the khoya will soften

Pour thé milk and stir well to ensure the khoya has mixed in 

Let the milk come to a boil 

Add the washed rice, give a good stir, and lower the heat. We need to cook the rice and in the process let the milk thicken 

Keep stirring and checking on the rice

Once the rice is soft and cooked perfectly, add the sugar and the crushed nuts

Keep stirring gently till the sugar melts completely, milk thickens and the whole pudding starts to comes together beautifully

Turn off the heat and let it cool for 10/15 mins

Pour in your serving bowl (or individual ramekins) and let these chill for a few hours before serving 

The addition of the khoya and crushed nuts add the kulfi touch to this pudding. Hope you will make a batch of these and enjoy them as much as I did 

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