Wash and soak the gobindobhog rice in water for atleast 30 minutes. Drain the water and keep the rice aside.
In a heavy bottom pan, heat the milk adding bay leaves and bring it to boil.
Take out the cardamom seeds and crush them to powder.
Crush the cashew-nuts and almonds into pieces.
Once the milk starts boiling, add the rice, ghee, cardamom powder and crushed nuts and lower the flame.
Cook in low to medium flame for 30 minutes or until the rice gets cooked well and the milk is reduced to half. Keep stirring frequently.
Once the milk is reduced, add sugar and cook for another 5 minutes in lower flame.
Turn off the flame and your Chaler Payesh is ready now.
Let it cool down in room temperature and then refrigerate it for around 2 hours. Garnish with some more crushed nuts and serve chilled.
