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Komlalebur Payesh is a classic winter-special Bengali delicacy prepared with fragrant Gobindobhog rice, thickened milk, and juicy segments of seasonal oranges (komlalebu). Unlike the rich, heavy payesh served at festivals, this version is refreshing, with the citrusy brightness balancing the creamy base.
Traditionally enjoyed during winter when oranges are at their sweetest, this payesh is often served chilled as a festive offering or a family dessert. The secret lies in cooling the payesh completely before mixing in the orange segments, ensuring the milk doesn’t split.
It’s a dish that beautifully blends Bengal’s love for payesh with the zest of seasonal fruits.
Wash rice, drain, and keep aside.
In a heavy-bottomed pan, boil milk. Lower the flame and let it simmer until it reduces to almost half, stirring occasionally to prevent sticking.
Add rice and cook on low flame until soft and the payesh thickens.
Add sugar and cardamom powder. Stir well and cook for another 3–4 minutes. Turn off the flame.
Cool the payesh completely to room temperature. Refrigerate for 1–2 hours until chilled.
Before serving, peel oranges and separate the juicy segments. Remove membranes and seeds carefully. Gently fold the segments into the chilled payesh.
Garnish with chopped nuts and serve chilled.
Never add orange segments while the payesh is warm—milk will curdle.
Use sweet, juicy, seedless oranges for the best taste.
Chill well before serving for the authentic refreshing flavor.
For extra aroma, add a few strands of saffron while simmering milk.
Can also be prepared with condensed milk for quicker results.
Yes, condensed milk can be added for richness and quicker cooking. Just adjust sugar accordingly.
Oranges must only be added to cold payesh. Heat + citrus = curdling.
Yes! In fact, it tastes better when chilled overnight. Just add orange segments before serving.
Gobindobhog rice is traditional in Bengal, but basmati or any fragrant short-grain rice works.
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