Recipe: Plum + Roses Tea Payesh

By Rapti Bhaumick, From The Corner Table

The #NTChallenge:

A few months ago, we sent out our Plum + Roses Brew to a group of home bakers and cooks, passionate foodies and professional chefs and raised them to the #NTChallenge – create a recipe using the brew!

Rapti went back to her Bengali roots to create this classic sweet dish with a twist! The Payesh is made with the brewed tea, milk and barnyard millet, making this a guilt-free dessert.

You can read her detailed article with the recipe she developed on her website here

Rapti’s Recipe for Plum + Roses Tea Payesh

Time: 40 minutes
Serves: 2-3



  • Remove the Nature Therapy Plum + Roses Brew in a bowl and set aside.
  • Clean and wash the moraiya/barnyard millet and keep ready. I'd recommend pouring the millet in a sieve to wash in. Easier!
  • Put the milk to boil over medium heat in a heavy-bottomed pan.
  • Once the milk is warm, remove ½ cup of milk and pour over the tea leaves. Set aside to steep for 5-7 minutes or until the milk comes to a boil.
  • Into the boiling milk, pour in the steeped milk tea - along with leaves.
  • Reduce heat to low and simmer, stirring frequently.
  • Cook for 10 minutes. Strain the milk to remove the leaves.
  • Pour the strained milk back into the pan and simmer till it has reduced to half the amount.
  • Pour in the barnyard millet into the milk while stirring to avoid lumps.
  • Cook till the millet pearls are soft. Add sugar to taste, stir well.
  • Remove from flame, garnish with almond slivers and serve immediately.


If you can, use brown sugar.

The kheer will thicken as it cools. To change consistency, add warm milk (as required) and mix well 

Rapti is an eloquent writer and shares her personal writings and entries at and we highly recommend subscribing to her newsletter for stories that come straight from her heart, intelligent musings and snippets on a variety of topics that include food, recipes, books, travels and life in general. She’s def one to look out for!

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