Silk Chocolate Payash: A Decadent, Creamy Dessert for Festive Feasts

When did you last wait for that one indulgent sweet dish at the end of a festival lunch the one that causes you to release your waistband and smile? In every Indian home, no festival is ever complete without something slow-cooked, milky, and sweet bubbling in the kitchen. Whether it is a harvest festival, a family reunion, or simply a Sunday lunch that breaks into festivities, sweets have the ability to unite everyone.

Payash, or kheer as it is popularly known, is a favorite in these banquets. It's easy and comfort in a bowl. But every now and then, a bit of a twist makes an old favorite taste like new. This year let's mix up something new Silk Chocolate Payash.

Imagine the creamy rice pudding of your childhood, but with a velvety swirl of melted Silk chocolate throughout. It's the best of both the warmth of tradition and the bliss of chocolate. Delicious for Bihu, Poila Baisakh, Eid, Diwali, or a family dinner on a cold night. This version maintains the essence of payash but with a new, chocolatey embrace in each spoonful.

If you’re ready to shake things up, here’s how to make Silk Chocolate Payash for your next festive feast.

Recipe for Silk Chocolate Payash

Ingredients:

• 1 litre full cream milk
• ¼ cup gobindobhog rice or basmati rice (washed and soaked for 30 minutes)
• ½ cup sugar
• 50g Silk chocolate (chopped)
• 2 tablespoons condensed milk (optional)
• ½ teaspoon cardamom powder
• 8-10 cashews
• 8-10 almonds
• 1 tablespoon ghee
• Few saffron strands (optional)

Method:

Heat milk in a heavy pan and bring it to a simmer. Add soaked rice and cook on low heat, stirring constantly so that it does not stick. When the rice becomes soft and the milk is reduced to half, add sugar and cardamom powder. Heat ghee in a small pan and fry cashews and almonds until golden. Add to the payash. Add condensed milk if you desire additional richness. Switch off the heat and mix in the broken Silk chocolate until it dissolves totally. Top with saffron strands and serve warm or chilled.

7 Tips for Making Silk Chocolate Payash

Select the Correct Rice

Payash is not payash if not made with the proper type of rice. In this dessert, gobindobhog rice will serve perfectly since it's scented and tenderizes well once cooked. When unavailable, substitute with basmati or other short-grain rice but skip parboiled rice. Pre-soak the rice for at least 30 minutes. This softens the grains quicker and avoids lumps in the finished dish.

Stir Frequently, Don't Hurry

Payash needs patience. Keep the flame low and stir the milk regularly while it simmers. This slow process allows the rice to absorb the milk and release its starch, making the dessert naturally creamy. Rushing the process or turning the heat high will only burn the milk and leave a bitter aftertaste, ruining the effort you’ve put in.

Use Full Cream Milk

The secret to a creamy, thick payash is full cream milk. Low-fat or skimmed milk will not provide the same thickness. The natural fat in full cream milk adds body and makes the Silk chocolate melt well. If you want to make an even more indulgent version, you can add a small amount of fresh cream towards the end as well.

Add Chocolate Only at the End

Never add Silk chocolate when the payash is boiling. Excessive heat will break the chocolate and leave the dessert grainy. Always switch off the flame and let it stand for a minute before adding the chocolate. Stir slowly until it melts thoroughly. This will impart your payash with a smooth, chocolatey finish without dominating the milkiness.

Sweeten Smartly

Silk chocolate is already sweetened with sugar, so take care while adding sugar to the milk. Always taste after mixing in the chocolate and adjust sweetness. If you want a less sweet one, cut down the amount of sugar in the milk or omit the condensed milk altogether.

Dry Fruits Matter

Don't miss the ghee-fried almonds and cashews. That nutty crunch offsets the softness of the rice and the smoothness of the chocolate. You may also include raisins, pistachios, or chopped walnuts. Frying the dry fruits in ghee prior to adding gives them a better flavor and an irresistible fragrance to the payash.

Resting Time Makes It Better

Fresh payash is palatable, but rested payash is more delicious. After cooking, allow the payash to rest for 30 minutes so that the rice is able to soak more of the chocolate-milk goodness. You may also refrigerate it for a few hours before serving. The flavors settle down nicely, and each bite tastes richer.