Khejur Gurer Paayesh(Rice Pudding)

Ingredients:

Milk 1 and ½ litre
2/3 cup of GobindoBhog Rice or KalaJeera Rice or Basmati Rice
½ tsp Ghee to smear the rice
Raisins a fistful soaked in water
3 or 4 TejPata (BayLeaves)
Khejur Gur or Palm Date jaggery

Procedure:

Wash the rice, drain the water and then smear the rice with a little ghee.
Pour Milk in a boiling pan, usually a deep heavy bottomed pan. I use a deep non-stick one.
Add 3 or 4 Bay leaves
When the Milk come to a boil add the rice. Be careful so that milk does not boil over.
Stir well.
Stir intermittently and check if the rice is done. You kind of have to keep stirring frequently else the milk might scald the bottom of the pan as it thickens.
Now stir the milk continuously so that the milk does not burn or scald the bottom of the container and the rice does not stick.
When the Milk has thickened to the right consistency, to check this take a spoonful of liquid and pour it on a flat plate, the viscosity of the milk should be such that it does not flow. By this time the milk would have also reduced from it's original volume. Approx. time to reach this stage is almost an hour or so at a medium flame setting on my gas range.
Take the Paayesh off heat and add the Khejur Gur after 5 mins and stir well. Add Gur depending on your desired sweetness.
Add Kishmis(Raisins). Serve cold.

Tip: If your gur or jagery has been refrigerated put it in the microwave til it turns soft.