Bengali dry fruits payesh, a festive rice pudding cherished across West Bengal, is an indulgent yet comforting dessert traditionally prepared to celebrate birthdays, religious occasions, weddings, and harvest festivals like Poila Baisakh or Durga Puja, where it is offered as bhog (sacred food) before being served to guests; its preparation begins by simmering short-grain fragrant rice such as gobindobhog in a generous amount of plant-based milk until the grains become soft and creamy, then gently sweetening the mixture with a light-coloured, whole-food sweetener like dates or monk-fruit extract instead of refined sugar or jaggery for a WFPB version, followed by a lavish addition of chopped or slivered dry fruits such as almonds, cashews, pistachios, and raisins, which not only enhance texture and flavour but also provide wholesome nutrition in the form of healthy fats, fibre, vitamins, and plant protein; these nuts and dried fruits are considered auspicious in Bengali culinary traditions because they symbolise prosperity and abundance, making them a natural choice for celebratory dishes, and their rich taste pairs beautifully with the delicacy of slow-cooked rice and milk, creating a dish that is at once luxurious and nourishing, embodying both cultural significance and culinary artistry; to prepare an oil-free, whole-food plant-based payesh, start by rinsing ¼ cup of gobindobhog or other starchy short-grain rice thoroughly and soaking it briefly, then bring about 3 cups of unsweetened almond, soy, or oat milk to a gentle boil in a heavy-bottomed pan, add the drained rice, reduce the heat, and simmer uncovered, stirring frequently so the rice releases starch and the milk thickens naturally, until the grains are tender and the mixture attains a creamy consistency, which may take 20–30 minutes, after which stir in 2–3 tablespoons of finely puréed soft dates, or a few drops of monk-fruit concentrate, adjusting sweetness to taste while ensuring the pudding retains its characteristic subtle flavour; next, fold in a handful of chopped nuts and raisins—lightly toasting them in a dry skillet beforehand is optional for extra aroma—and a touch of crushed cardamom or a few strands of saffron for a golden hue, though the WFPB philosophy would avoid ghee or refined additives, letting the natural richness of the nuts shine; serve warm or chilled in small earthen pots or bowls, garnished with additional dry fruits for an inviting finish, noting that this dessert holds deep cultural roots as a dish symbolising blessings and joy, prepared not only to satisfy a sweet craving but also to mark new beginnings, honour deities, and share good fortune, which is why Bengali households often make payesh when a child turns a year older or when embarking on new ventures, affirming its role as one of West Bengal’s most beloved and auspicious sweets, now easily adaptable into a wholesome plant-based form that celebrates tradition while supporting modern healthful eating. Inspiration from Swathi’s Kitchen.

Ingredients
4 cups (1 litre) full cream coconut milk
1/4 cup water
1/4 cup (50 gms) rice (use any variety of rice)
4-6 tbsp monk’s fruit (4 for moderate sweetness)
1/2 tsp cardamom powder
1/4 cup unsalted nuts, chopped or slivered
2 tbsp raisins
A pinch of saffron (or a tsp of edible rose water or a few drops of kewra)
Method
Wash the rice a few times and drain completely
Pour water and milk into a heavy bottomed vessel
Bring to a boil and stir in rice
Continue to cook on medium to low heat, till the rice is tender, soft, and mushy (about 25 to 30 minutes)
Keep stirring occasionally during this phase.
Stir in the monks fruit and continue to cook till the mixture becomes thicker, but still flowing consistency.
about 10 minutes.
Adjust sugar.
I stir in the cardamom powder saffron (if using) and rosewater or kewra.
Remove from heat and transfer to serving bowls.
Garnish with nuts and raisins.
Serve hot.
Or refrigerate and serve chilled.
Enjoy!