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

How to Make Bengali Pyaaesh

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