The rice is the most critical ingredient for Bengali Payesh. The aromatic chini atop (sitabhog/govindobhog) rice cultivated in the mid/northern part of west Bengal is ideal for testy payes. Even if you are not a pro as far as cooking goes, still you can surprise others if you choose the correct quality and quantity of the rice and milk. I used the chini rice which we grow organically at our farm. you may purchase it online through our online shop

The ingredients for the organic chini atap chaler payes recipe:

Organic aromatic chini atop rice (also called sita bhog or govidobhog – 100 gm

Sugar – 200 gm

Milk (i used cow milk from our Go-Shaala) – 2 litres

Cardamon, Dry fruits, bay leaves – as required

The details are explained here:

not again writing it.

Please let me know your feedback, comments. This is Tina signing out for the day. Thanks for stopping by at Rentorsa.com.