2 litres full cream milk
15 raisins
4 green cardamoms
2 tbsp basmati rice
(Or Gobindo Bhog, or Ambe mor)
Gur or sugar (to taste)

Method Boil milk until it is down to 1½ litres. Wash and dry the rice well before you start. When the milk has boiled and thickened, add the rice and raisins. Cardamoms can be added at any stage. Keep stirring on low heat. The milk will turn pink and when the rice is cooked and the milk content reduced to 1 litre, consider the payesh ready. Sugar is added according to taste when the rice is boiled - preferably a little later. You may add finely chopped almonds or pistas.