Chosir Payesh or Chosi Kheer is one of the most popular dessert of West Bengal. We usually make this payesh in the time of Sankranti or during the winters. This Chosi are generally made with semolina and coconut, and later boiled in milk. This holi you can also try this delicious and pure Indian dessert at your home to impress your family and friends. For more Indian dessert Recipes, search here .
Image : Chosir Payesh
Important :
- Preparation Time : 10 minutes
- Cooking Time : 30 minutes
- Total Time : 40 minutes
- Serve For : 2-3
Ingredients :
- Chosi (1/2 cup, small one)
- Milk (800 ml)
- Clarified Butter or Ghee (1 tsp)
- Sugar (6 tbsp or to taste)
- Crushed Cardamom (1/4 tsp)
- Cashew Nus and Raisins (2 tbsp)
Direction :
- To fry the Chosi, add 1 tsp ghee in a pan. Saute 1/2 cup of chosi till light golden in colour. Keep them aside. (Here I have used packed chosi, you can easily buy from any super market).
- Soak cashew and raisins for an hour.
- Add milk in a heavy bottom pan and bring it to boil.
- When the milk starts to boil, add the sauted chosi slowly to it. Remember to keep stirring the milk continuously.
- Allow it to boil in low to medium flame till the chosi gets cooked well but it should be firm and soft without losing its shape. Generally chosi takes 15-20 minutes to cook, so keep mixing every now and then and make sure it is not burnt in the bottom.
- After about 15-20 minutes, when the milk has thickened and the chosi have become soft, add sugar, cashew nuts and raisins and cook for another 5 minutes.
- By this time, milk gets evaporated add little hot water or more milk whenever necessary.
- Lastly add crushed cardamom, stir well and switch off the flame.
- Cool the payesh for an hour and serve cold.
Images :
Take 1/2 cup of small chosi
Add 1 tsp of ghee in a pan
Saute the chosi until light golden in colour
Boil milk
Add sauted chosi
Cook for 15-20 minutes
Add cashew nuts and raisins
Add sugar
Add crushed cardamom
Serve cold
Tips :
- Always add the sugar in the end.
- This kheer would thicken as it cools down.
- Keep stirring the kheer in between to prevent it from burning and sticking to the bottom of the pan.
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