Keep on adding sugar to the milk and keep stirring.
When the milk starts to boil, add the rice slowly to it. Remember to keep stirring the milk continuously.
After about 20 to 25 minutes, when the milk has thickened and the rice grains have become soft, add cardamom to it, and stir gently.
Remove the container from flame, and add almonds sliced into half and raisins on top.
Cool the payesh and keep it in refrigerator for a couple of hours.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.