Payokh
An authentic dessert recipe from Assam, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
DessertIngredients
For 4 servings
150g Short-grain rice (gobindobhog or regular white rice)
1000ml Full-fat milk
150g Jaggery (gur) or sugar
25g Ghee
4piece Cardamom pods, crushed
2piece Bay leaves
40g Coconut, freshly grated
15g Sesame seeds (til), toasted
25g Cashew nuts
9 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the rice thoroughly under cold water until the water runs clear. Soak in water for 20 minutes, then drain completely.
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Heat ghee in a heavy-bottomed pot over medium heat. Add the bay leaves and crushed cardamom pods; let them sizzle for 30 seconds until fragrant.
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Add the drained rice and roast in the ghee for 2–3 minutes, stirring continuously, until the grains turn slightly opaque and smell nutty. This step prevents the rice from becoming mushy.
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Pour in the full-fat milk and bring to a boil over medium-high heat, stirring frequently to prevent the milk from scorching at the bottom.
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Once boiling, reduce heat to low and simmer uncovered, stirring every 3–4 minutes, for 20–25 minutes until the rice is completely cooked and the milk has reduced and thickened significantly.
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Add the jaggery (or sugar) and stir until completely dissolved. If using jaggery, add it off the heat to prevent curdling, then return to low heat.
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Continue to simmer for 5 more minutes, stirring constantly, until the payokh reaches a thick, creamy, porridge-like consistency. It should coat the back of a spoon.
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Add the freshly grated coconut and toasted sesame seeds. Stir well — these are traditional Assamese additions that add texture and flavour.
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In a small pan, fry the cashew nuts in a little ghee until golden. Add to the payokh.
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Serve warm in clay bowls (traditional) or regular bowls. Payokh is a staple of Assamese festivals, especially Bihu.
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Chef's Tips
Stirring frequently during cooking is essential to prevent the milk from scorching at the bottom of the pot; use a heavy-bottomed pan for even heat distribution.
Jaggery gives payokh a more complex, caramel-like sweetness compared to sugar and is the traditional sweetener; add it off the heat to prevent the milk from curdling.
Freshly grated coconut and toasted sesame seeds are distinctly Assamese additions that set payokh apart from other regional rice puddings.
Payokh thickens considerably as it cools; serve it slightly thinner than desired as it will reach the perfect consistency by the time it is eaten.
About This Dish
Payokh is a traditional dessert dish from Assam, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Stirring frequently during cooking is essential to prevent the milk from scorching at the bottom of the pot; use a heavy-bottomed pan for even heat distribution. - Jaggery gives payokh a more complex, caramel-like sweetness compared to sugar and is the traditional sweetener; add it off the heat to prevent the milk from curdling. - Freshly grated coconut and toasted sesame seeds are distinctly Assamese additions that set payokh apart from other regional rice puddings. - Payokh thickens considerably as it cools; serve it slightly thinner than desired as it will reach the perfect consistency by the time it is eaten.
Category
Dessert
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy