December 16, 2019


Milk - 1 litre
Rice- 50 gms
Notun gur - 200 gms(grated)
(freshly extracted jaggery from palm plants)
Raisins - 1 tbsp
Cashew - 1 tbsp (chopped). 
Ghee - 1 tsp


  • Wash and soak rice for 30 minutes.
  • Heat ghee and fry cashews and raisins; keep aside.
  • Bring to boil the milk in thick bottom vessel; when milk starts boiling add soaked rice and cook in low flame till the rice is soft.
  • Stir occasionally. Check the rice until it is too soft then remove from the flame.
  • Add cashew, raisins and notun gur and mix gently till gur completely  dissolved in the payesh.
  • Serve hot or cold.

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