Ingredients:

• 1 litre- Milk
• 1 handful- basmati Rice
• 2 tbsp – pure Ghee
• 1 piece – black Cardamom
• 1 piece – Bay Leaves
• Jaggery to taste
• For Garnishing:
• kishmish/raisins
• broken Cashew nuts

Method:

1. Boil the milk, stirring frequently, till it thickens. Remember to stir from bottom of the pan since milk burns very easily.
2. Saute a handful of rice in a vessel containing 2 tsp ghee, bay leaves and a piece of black cardamom for 2 mins.
3. Add the mixture to the milk.
4. Don`t boil excessively.
5. Add the jaggery.
6. When the jaggery is properly mixed, sprinkle kishmish and broken cashew.
7. Cool paayesh and serve in a bowl.

Recipe courtesy of Sudipta Mukherjee