Lau Er Payesh
Lau er payesh turns tender bottle gourd, milk, rice, sugar, and cardamom into a pale Bengali pudding, creamy yet light with soft shreds of vegetable in every spoonful.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Peel and grate the bottle gourd, then squeeze lightly to remove excess water.
Toast the rice briefly in ghee and simmer it with milk and bay leaf.
Add the grated gourd and cook slowly until both rice and gourd are tender.
Sweeten with sugar and continue stirring until the pudding thickens.
Finish with cardamom, fried cashews, and raisins.
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