Kolkota Style Payesh

Milk – 2 litres

Rice – 100 g

Ghee – 2 tbsp (for rice)

Bay leaves – 2

Cardamom pods – 6

Milk powder – 200 g

Jaggery – 400 g

Ghee – 2 tbsp

Cashew nuts – 15

Raisins – 1 tbsp

Heat 2 litres milk and bring it to a boil. Remove 1 cup of milk and keep it aside. Add bay leaves and cardamom pods to the boiling milk and let it simmer.

Mix rice with 2 tablespoons ghee so it gets well coated. Add the rice to the milk and cook on a low flame till the rice is soft and fully cooked.

In the reserved milk, mix milk powder to form a smooth slurry without lumps. Add this slurry to the kheer and bring it to a boil, stirring gently.

Add jaggery and let it melt completely. Cook till the kheer thickens slightly and develops a rich colour.

Heat ghee and fry cashew nuts till lightly golden. Add raisins and sauté briefly. Add this to the payesh and mix gently.

Serve warm or chilled.