A Payesh with a Ghee Twist

Ingredients: 

✦ Bay leaves 2-3 
✦ Cinnamon stick 2-3

✦ Cardamon 3-4 

✦ Rose/ Kewra water 1 and ½ teaspoon 

✦ Chinigura rice 1 cup 
✦ Liquid milk 3 liters 

✦ Milk powder ½ cup 
✦Sugar 1 and ½ cup 
✦Ghee 3 tablespoons 
✦Dry fruits and nuts of choice 

Start by boiling the milk with 2 cardamoms, 1 bay leaf, and 1 cinnamon stick until the milk reduces to half, then add milk powder and bring to a boil. In a separate pot, boil the rice until its 90% done, and then mash the rice using a hand blender or wooden hand masher. 

Add the boiled rice to the reduced milk and boil it for 15 mins more. Lastly, add sugar and kewra water and adjust the sweetness if required. Once the sugar is added, wait till the payesh thickens a bit. 

Chop nuts into your preferred size and save half for garnish. Heat 3 tablespoons of ghee in a pot, add raisins and nuts to the ghee, and fry until the raisins have puffed up. Slowly add the ghee to the payesh and mix it well. Simmer the payesh for 2-3 minutes more and then take it out in a serving dish, garnish with chopped nuts. And you payesh with ghee. ‘Bagar’ is ready.