Payesh (kheer)

Ingredients

• 1 Full fat milk
• 50 gms Govindobhog rice or any aromatic short grain rice like Ghee Rice, Ambe Mohor, Chiniguri, Kaminibhog rice
• 1 tbsps Chaar Magaz/ Melon seeds
• 15-20 gms Cashew nuts
• 3-4 Green Cardamoms
• 1/4-1/2 Cup Nolen Gur

Steps

1. Wash and soak the melon seeds and cashew nuts in hot water. Wash and soak the rice too. Once it softens, make it into a paste in a mixer grinder.
2. Pour the milk in a pot and heat it. Crack the green cardamoms and add that too or powder it and add whatever way you like. Once the milk boils add the rice and cook till the rice softens up and the milk reduces by about 40 % to 50%. Cook on a slow flame … it will take about 50 minutes or so. Keep stirring in between so that it doesn’t stick at the bottom. Then add the melon seed and cashews paste. Stir it nicely. Do not leave it at this stage, keep an eye.
3. After 5 minutes or so pour Nolen Gur as per taste and mix it well and cook for another 5 minutes or so. Your kheer is ready. Take it out of the stove and let it cool in the pot or pour it in a serving bowl. Do not leave it on the stove otherwise it will cook and thicken further and stick to the bottom.
4. Do not make it too thick because as it cools it will thicken more. Have it warm or cool down and chill it in the fridge, whichever way you prefer. Sometimes I love to have with Puri too.
5. If you prefer, you can garnish with more cashew nuts, almonds or pistachios, dried or fresh rose petals & saffron strands.