1. Soaking the Rice:

• Take 1/2 cup of Gobindobhog rice and wash it thoroughly.
• Soak the rice in water for 30 minutes.

2. Boiling the Milk:

• Pour 1 liter of full-cream milk into a heavy-bottomed pan and bring it to a boil over medium heat.
• Keep stirring occasionally to prevent the milk from sticking to the bottom.

3. Adding the Rice:

• Once the milk starts to boil, drain the soaked rice and add it to the boiling milk.
• Stir the mixture gently to ensure that the rice does not form lumps.
• Continue cooking until the rice is completely cooked. Keep stirring occasionally.

4. Incorporating the Coconut Milk:

• When the rice is soft and cooked, add 2 cups of coconut milk and 1/2 cup of sugar.
• Mix well and continue cooking on a low flame until the payesh thickens to your desired consistency.

5. Flavoring with Cardamom Powder:

• Add 1/4 teaspoon of cardamom powder and mix well. The aroma will infuse into the payesh, enhancing its taste.

6. Tempering with Ghee and Nuts:

• Heat 1 tablespoon of ghee in a small pan and fry 2 tablespoons of cashews and raisins until golden brown.
• Add these fried nuts to the payesh for a delightful crunch.

7. Optional Addition:

• For a richer flavor, you can add 2 tablespoons of jaggery (gur) at the end, once the payesh cools slightly. Ensure the mixture is not too hot, or the milk may curdle.

8. Serving:

• Your delicious Coconut Milk Payesh is now ready! Serve it hot or cold, as preferred.