Stories
Paayesh Making Hack: Add 1 Spoon Ghee to Milk, No More Stirring, No Burning!
N
News18•21-09-2026, 15:30
Paayesh Making Hack: Add 1 Spoon Ghee to Milk, No More Stirring, No Burning!
- •Making paayesh requires continuous stirring to thicken milk and prevent it from sticking to the bottom.
- •Adding 1 spoon of ghee to the milk allows you to cook paayesh without constant stirring, preventing it from burning.
- •Using Gobindobhog rice coated with ghee helps it cook faster and prevents sticking.
- •To avoid milk curdling when adding jaggery, mix jaggery with hot milk in a separate bowl before combining with the main milk.
- •Always use a thick-bottomed pan and keep the gas flame low or medium for best paayesh results.
Key Questions Answered
Mixing 1 spoon of ghee into the milk prevents it from sticking to the bottom, allowing you to cook paayesh without constant stirring.
To prevent the milk from curdling, thoroughly mix the Patali or Nolen Gur into some hot milk in a separate bowl first, and then pour that mixture into the pan.
Fragrant Gobindobhog rice is needed for paayesh. After washing and soaking it well, rubbing a little ghee on the rice helps it cook faster and prevents it from sticking to the pot.
