Boil milk fully.. then slow the flame, again boil it for 10 minutes.. so that the milk become a little bit thick
Add bayleaf and crushed cardamom pods.. then add washed gobindbhog rice
In a medium flame, boil the rice..
Stir continuously.. otherwise rice become stuck
When rice fully done and become mashy, add batasha/ sugar drop candy.. in West Bengal, we used to make it nolen gur (jaggery made from dates tree) , which is only available in winter season.. otherwise, it can be done by jaggery-batasha (गुड़ बतासा)
Now add a pinch of salt.. it enhances the sweet taste and balances at well
Increase the heat and boil it.. reduce the consistency of the kheer.. in this stage, add cashew..
In a small bowl, add some milk (room temperature) with milk powder and add it to the kheer
Lastly add raisins and a little bit ghee.. turn of the heat after adding raisins.. it enhances the aroma
Kheer/ Payesh is ready..
