Payesh

Method

Rinse the rice thoroughly and set aside. Heat 1 tbsp of ghee in a heavy-bottomed pan and lightly roast the rice until fragrant, approximately 2 minutes, then set aside. In the same pan, heat the remaining ghee and fry the cashew nuts and raisins until golden, then remove and reserve. Pour the milk into the pan and bring to a boil, then add the roasted rice along with the cardamom, cinnamon, and bay leaf. Simmer over medium-low heat, stirring frequently, for 25-30 minutes until the rice is fully cooked and the milk has reduced by half. Dissolve the jaggery in a little warm water, strain it into the payesh, and stir well. Add the condensed milk and mix thoroughly, then simmer for another 3-4 minutes. Remove from heat, discard the whole spices, and garnish with the fried cashews and raisins. Serve warm or chilled.