Payesh: A classic rice and milk pudding

Wash the rice grains in running water. Drain the water and keep aside for 10 minutes.

In a deep-bottomed pan, add ghee once the vessel heats up. Add bay leaf and green cardamoms. Gently pour in the milk. Keep stirring continuously on a high flame so the milk doesn’t stick to the bottom of the pan or burn. Continue this until the milk is reduced in half.

Add the rice grains and let them cook nicely in the thickened milk. Keep stirring constantly along with aerating it with the ladle.

Once the rice is cooked, add sugar and continue cooking for a further ten minutes.

Heat ghee in a small tadka or a tempering wok. Fry cashews until they turn light brown. Turn off the flame and add the raisins. Pour this as a garnish on top of the thickened Payesh.

Serve hot or cold as per individual preference.