Name: Sugarcane Kheer (Aker Raser Payas)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 ltr Sugarcane (juice); 25 gm Rice (soaked); 1/4 cup Coconut (grated); 1 tbsp Nuts (chopped); 2 leaves Bay Leaves (bay); 1 tsp Cardamom Powder (elaichi)

Sugarcane Kheer (Aker Raser Payas)

40 minutes

1168 reads

4.50 from 4 votes

Bengali Homestyle Cooking

About Sugarcane Kheer (Aker Raser Payas)

Sugarcane Kheer, or Aker Raser Payas, is a unique Bengali dessert rooted in the heart of rural West Bengal, where sugarcane fields stretch as far as the eye can see. This wholesome kheer stands out for its natural sweetness, as it is made without any added milk, sugar, or jaggery—the sugarcane juice alone provides all the flavor you need.

Rich in tradition and health benefits, sugarcane juice is celebrated in Ayurveda for supporting kidney function and liver health, making this kheer both nourishing and delicious. My fond childhood memories of summer visits to the countryside, watching villagers prepare this rustic treat, lend a special nostalgia to every spoonful. Enhanced with rice, grated coconut, nuts, and fragrant bay leaves, this homestyle dessert is a true celebration of Bengal’s simple, natural bounty.

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Recipe Time & More

Prep15

Cook25

Total40

Calories234 kcal

Serves

Served AsBrunch Desserts Dinner Lunch Snacks

Recipe TasteCrunchy Sweet

Ingredients

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Instructions

Take a deep pan add sugarcane juice and bay leaves.
Bring to boil and add soaked rice.
Stir frequently, it will starts reducing.
Add grated coconut, chopped nuts and green cardamom powder.
Stir continuously, gradually it will be thickened in texture.
After a few minutes it will ready to serve.
Garnish with extra chopped nuts.

Recipe Notes

In Bengali sugarcane juice means (Aker ras) kheer means (payas). This is a Bengali summer recipe.

Additional Tips

For a deeper caramel-like flavor, gently reduce the sugarcane juice over low heat before adding the rice, which intensifies its sweetness and lends a richer color to the kheer.
If you prefer a creamier texture without dairy, add a spoonful of freshly grated coconut towards the end of cooking; it will thicken the kheer and provide a luscious mouthfeel.
Lightly toast the nuts (such as cashews and almonds) in a dry pan before garnishing to enhance their crunch and bring out their natural oils, adding a lovely contrast to the soft kheer.
For a festive touch, serve the kheer in earthenware bowls or small clay pots (matir bhnaar), as tradition suggests—this also imparts a subtle earthy aroma to the dessert.