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NOLEN GURER PAYESH:

Gobindobhog rice- quarter cup
Full cream milk- 1 liter
Date palm jaggery- 150g
Salt- a pinch
Cashew & Raisins- quarter cup

Soak a quarter cup of Gobindobhog rice for 30 minutes, then strain water. Soak cashews and raisins for 10-12 minutes. Heat 1 tbsp of ghee in a saucepan and fry soaked cashews and raisins for 2 minutes on low heat, then keep aside. Add soaked rice to the pan and fry for 2-3 minutes on low heat. Add 1 liter of full cream milk and let it boil for 25-30 minutes on low to medium heat. Add a pinch of Salt and fried cashews and raisins. Cook for 5 minutes, then turn off the heat. Let it cool slightly, then add roughly Chopped 150g of date palm jaggery. Stir well until jaggery melts. Serve and enjoy.