Nolen gurar payesh / jaggery flavour rice pudding

Boil milk in a heavy bottom pan. Once milk starts boiling simmer it until, reduces to half of the original volume.

During this process foam will be formed on top of the milk, mix the foam into the milk with wooden ladle. Scrap off the sides of the pan and mix into the milk time to time.

Add the washed and drained rice into the simmering milk and allow it to cook on low flame for 10 - 15 minutes or until the rice is almost done. Keep stirring the milk continuously otherwise rice will stick to the bottom.

When the rice is almost done, simmer the flame and add the jaggery slowly.

Keep stirring constantly. Simmer the milk for another 5 minutes or until PAYESH thickens a bit then add a pinch of salt to inhance the taste and has uniform colour.

Switch off the flame and allow it to come to room temperature.

Transfer to serving bowls and garnished the chopped badam and cherries.

It can be stored up to 2 - 3 days if refrigerated in air tight container....