Mishti Kumro Payesh
Introduction to Mishti Kumro Payesh
Mishti Kumro Payesh is a traditional Bengali dessert that beautifully combines sweet pumpkin with rice and milk. Known for its delectable taste and creamy texture, it is often prepared during festivals and special occasions in Bengal. The natural sweetness of the pumpkin complements the richness of the milk, making it a delightful ending to any meal. The origins of this dish can be traced back to the rural kitchens of Bengal, where seasonal produce was integrated into everyday cooking.
Ingredients for Mishti Kumro Payesh
Before cooking, gather the following ingredients:
- Mishti Kumro (Sweet Pumpkin) - 500 grams, peeled and cubed
- Milk - 1 liter
- Gobindobhog Rice - 100 grams
- Sugar - 150 grams
- Cashew nuts - 2 tablespoons
- Raisins - 2 tablespoons
- Cardamom powder - 1/2 teaspoon
Preparation Steps
Prepare the Ingredients
Start by rinsing the rice under running water until it runs clear. This helps remove the excess starch and ensures a non-sticky texture for the payesh. Peel and cube the pumpkin into small pieces, ensuring they are uniform for even cooking.
Pro tip:
Soak the raisins in warm water for about 15 minutes to plump them up. This step makes the raisins juicier and enhances their sweetness.
Cooking Procedure
Step 1: Cook the Rice
In a heavy-bottomed pan, bring the milk to a boil and add the rinsed rice. Stir occasionally to prevent the milk from sticking to the bottom. Refer to our cooking timer as you let the rice cook for about 15-20 minutes or until it turns soft and blends with the milk.
Step 2: Add the Pumpkin
Once the rice is cooked, add the cubed pumpkin to the mixture. Continue cooking on medium heat, stirring occasionally, allowing the pumpkin to soften and dissolve into the mixture. This process should take another 15-20 minutes.
Step 3: Sweeten the Payesh
Once the pumpkin is well incorporated into the milk and rice mixture, it’s time to add the sugar. Mix well to ensure the sugar dissolves completely and does not stick to the bottom of the pan. Adjust the sweetness according to your preference.
Step 4: Final Touches
As the mixture reaches a thick, creamy consistency, sprinkle in the cardamom powder for fragrance and flavor. Add the soaked raisins and cashew nuts. Stir everything together and cook for an additional 5-7 minutes.
Step 5: Resting the Payesh
Turn off the heat and let the payesh cool to room temperature. The payesh thickens upon cooling, so ensure it reaches the desired consistency. Chill in the refrigerator for a couple of hours for best results.
How to Enjoy Mishti Kumro Payesh
Mishti Kumro Payesh is best enjoyed when served chilled. Transfer the payesh into small bowls or earthenware for an authentic touch. Garnish with slivers of nuts if you like, and serve as a dessert after a traditional Bengali meal or as a standalone treat. Its creamy texture and rich flavors make it a favorite among kids and adults alike, especially during festive celebrations like Durga Puja and Diwali.