PAYESH

Ingredients

• 1 seer (approximately 900 ml / about 4 cups) full-fat milk (Use fresh, pure whole milk. One seer is a traditional Indian unit of measurement equivalent to approximately 900 ml. Scale up or down as needed, keeping all other ingredient ratios the same.)
• 1 chhatak per seer of milk (approximately 58 g / about 4 tablespoons) atap rice (finest quality), or substitute with good-quality short-grain or basmati rice (Atap rice is a traditional fine-grained Bengali rice. One chhatak equals approximately 58 g. Thoroughly wash and rinse the rice in cold water until the water runs clear before using.)
• 1 powa per seer of milk (approximately 225 g / about 1 cup) sugar (One powa is approximately 225 g. Adjust to taste. The original recipe notes that fresh, pure honey may be substituted for sugar — in that case the dish is called Payesh of Honey.)
• 0 as desired almonds, sliced or roughly chopped (Add as many or as few as you like. Slice or roughly chop for easier eating. Blanching and peeling is optional.)
• 0 as desired pistachios, sliced or roughly chopped (Use unsalted, shelled pistachios. Slice or roughly chop before adding.)
• 0 as desired raisins (Add whole. They will plump up during cooking in the hot milk mixture.)
• 0 a little (a small pinch, approximately ¼ teaspoon) ground cardamom (Freshly ground from green cardamom pods gives the best flavour. Add at the end of cooking.)
• 0 very little (a tiny pinch, far less than ¼ teaspoon) edible camphor (food-grade only) (Only food-grade edible camphor (also called Bhimseni camphor or Paccha karpooram) is safe for consumption. Use an extremely small amount — just a tiny pinch. Do NOT use industrial or chemical camphor. The recipe notes that eating the dish in excessive quantities may cause a slight burning sensation.)

Instructions

1. 1Measure out 1 chhatak (approximately 58 g / 4 tablespoons) of atap rice per seer of milk you are using. Place the rice in a bowl and cover with cold water. Swirl gently with your hand, then carefully pour off the cloudy water. Repeat this rinsing process 3 to 4 times until the water runs mostly clear. This removes excess starch and any impurities. Drain the rice well through a fine-mesh sieve and set aside.
2. 2While the rice is draining, prepare your toppings. Slice or roughly chop the almonds and pistachios into small pieces of your preferred size. Keep the raisins whole — they will soften and plump naturally in the hot pudding. Set everything aside in a small bowl so they are ready to add later.
3. 3Pour 1 seer (approximately 900 ml / 4 cups) of fresh whole milk into a large, heavy-bottomed pot or saucepan. A wide, heavy pot is best as it prevents the milk from scorching on the bottom. Place over medium-high heat. Stir occasionally and watch closely — bring the milk to a full boil. Once boiling, let it boil for a few minutes, stirring continuously to prevent it from boiling over or sticking. You will notice the milk starting to reduce slightly.
4. 4Once the milk has boiled for a few minutes, add the thoroughly washed and drained atap rice directly into the boiling milk. Stir well to combine. Immediately reduce the heat to low — you want a very gentle simmer, not a rolling boil. This is important: too high a heat will cause the milk to scorch and the pudding to stick. Stir constantly throughout the cooking process, scraping the bottom and sides of the pot regularly. Cook on this mild heat for approximately 30 minutes, or until the rice grains are completely soft and have absorbed much of the milk, and the mixture has thickened noticeably into a creamy pudding consistency.
5. 5Once the rice is fully soft and the pudding has thickened (after approximately 30 minutes), add the sugar — 1 powa (approximately 225 g / 1 cup) per seer of milk used. Stir well until the sugar dissolves completely. Then add the sliced almonds, sliced pistachios, and raisins in your desired quantities. Continue stirring and cooking on low heat. The pudding will loosen slightly when the sugar is added — this is normal. Keep cooking and stirring until the desired thickness is reached again.
6. 6When the payesh has reached your desired thickness — it should coat the back of a spoon and have a rich, creamy consistency — add a small pinch of ground cardamom (approximately ¼ teaspoon) and a very tiny pinch of food-grade edible camphor (Bhimseni camphor). IMPORTANT: Only use food-grade edible camphor — never use industrial camphor, which is toxic. The amount of camphor should be extremely small, barely a whisper. Stir both in thoroughly. Taste and ensure the flavour is fragrant but not overpowering. Remove the pot from the heat immediately. The payesh will continue to thicken as it cools, so take it off just before it reaches your ideal consistency.