Gulabi Mawa Payesh

Bengali Rice Milk Pudding with added Mawa/Khova (milk solids) and perfumed with rose flavor

Course: Dessert

Cuisine: bengali, Indian

Keyword: gulabi mawa payesh, payesh

Servings: 4

Author: Radhika Penagonda

Ingredients

1-1/2 tbsp basmati rice or any aromatic rice I used Kohinoor white basmati
1-2 tsp ghee
1/2 cup milk I used non fat
1/2 cup water
1/2 cup crumbled mawa / khova I used frozen mawa
4 tsp brown sugar
4-5 strands saffron
1 tsp 100% natural edible rose-water or pure rose essence*

for garnish

pistachios
banana slices ~ optional

Instructions

Wash basmati rice until the water runs clear. Strain well and keep aside for 30 mins.
In the meanwhile, if using frozen mawa thaw by letting it sit on the counter until it can be handled, then crumble with your fingers and set aside.
Heat ghee in a heavy bottomed pot over medium heat. When ghee is hot enough or fragrant, add the strained rice and sauté until rice appears translucent or about 5 mins. Add milk and water to rice and bring it to a boil. Crush saffron strands between your finger tips and into the pot. Stop for a minute and savor the sweet aroma of the saffron residue on your finger tips, this is the part I love most, of cooking with saffron.
Now simmer covered until rice is soft and well cooked but not mushy or about 15-20 mins. Stir intermittently to prevent Payesh from sticking to the bottom of the pot, getting burnt or boiling over.
Mix in crumbled mawa and stir well to combine. Add sugar and stir until dissolved. Do not cook any longer once sugar has been added or you'll risk rice turning rubbery. Take the pot off heat and cool to room temperature. Finish by stirring in the rose essence and refrigerate for at least 2 hours before serving.
Serve chilled in a small clear glass with banana slices (optional) and/or slivered or crushed pistachios on top.

Notes

Add sugar only after rice is thorougly cooked.

Mawa can be either store-bought or home-made. Though making Mawa at home is a tedious affair, that home-made taste is often compromised in the store-bought ones. If you have the time and patience, go for it. Here are some super easy ways to make your own using evaporated milk and dry milk powder.

Mawa is usually available in world food markets or Indian grocery stores in frozen form.

Add only just enough saffron as mentioned to add a touch of color to Payesh so that saffron aroma stays from clashing with that of rose.

If using rose essence, add a few drops and check first and adjust accordingly. Do not add all at once as essence is much stronger than rose-water. Pure rose-water is simply the distilled water of roses.

I have used CORTAS rose-water with ingredients listed as only distilled rose-water.

Rose essence however almost always comes with some kind of alcohol along with the rose oil.

As mawa is rich by itself, I have used non-fat milk. However, go for 2% milk or even whole milk if you are looking for a richer and creamier Payesh.

If you want to make this recipe healthier, substituting white basmati with brown basmati rice would be a good start.

Don't

Add rose-water to hot payesh or the rose aroma evaporates due to the heat.

Skip setting the strained rice aside for 30 mins. It is essential for the basmati rice to cook well.