Nolen Gurer Payesh (Rice Pudding with Date Palm Jaggery - Bengali Style)

Pressure cook the rice in 3/4 cup water and bay leaves for 3-4 whistles. Discard the bay leaves and add a pinch of salt and ghee. Mash well.

Then add the milk, cardamom powder, jaggery and milk powder. Combine everything well. Garnish with chopped nuts and saffron and serve at room temperature or chilled.