Payokh

Introduction

Payokh (or Payas) is Assam’s festive kheer made from joha rice (a fragrant local variety), milk, and jaggery or sugar. It’s a traditional offering during Bihu and auspicious ceremonies.

Historical Relevance

In Assamese households, Payokh is tied deeply with celebrations like Magh Bihu and Annaprashan (child’s first rice ceremony). The use of local joha rice, known for its sweet aroma, makes this dish culturally unique.

1. Preparing the Base

Ingredients:

• ½ cup joha rice (or basmati)

• 1 liter full-cream milk

• ¼ cup sugar or jaggery

Instructions:

1. Wash and soak rice for 30 mins.

2. Boil milk till slightly thickened.

3. Add rice and cook until soft.

2. Sweetening & Flavoring

Ingredients:

• 1 tsp cardamom powder

• 2 tbsp cashews & raisins

Instructions:

1. Stir sugar/jaggery into cooked rice.

2. Add cardamom and roasted nuts.

Pro Tips

• Add jaggery after cooling slightly to prevent curdling.

• Use Assamese joha rice for authentic aroma.

Serving Suggestions

Served warm or chilled, especially during Bihu feasts.

Fun Fact

Payokh is often the first solid food fed to infants in Assamese families during Annaprashan.