Bora Saulor Payokh

Creamy, melt-in-mouth Bora Saulor Payokh – an energy-giving, soul-satisfying sweet comfort!

1. 1

   Prepare the Rice

   • Wash the Bora Saul rice thoroughly in several changes of water until the water runs clear.
   • Soak the rice in fresh water for at least 30-60 minutes. This step is crucial for a creamy texture.
   • After soaking, drain all the water completely using a fine-mesh sieve and set aside.
2. 2

   Sauté Aromatics and Rice

   • In a heavy-bottomed pot or kadai, heat the ghee over medium heat.
   • Once warm, add the tej patta and crushed green cardamom pods. Sauté for about 30 seconds until they release their fragrant aroma.
   • Add the drained rice and stir-fry for 1-2 minutes, ensuring each grain is well-coated with ghee.
3. 3

   Slow-Cook the Payokh

   • Pour the milk into the pot, stirring continuously as you pour to prevent lumps.
   • Bring the mixture to a boil, then immediately reduce the heat to low.
   • Let it simmer gently for 30-35 minutes. Stir every few minutes, scraping the bottom and sides of the pot to prevent the rice from sticking and burning.
   • The rice will cook through, and the milk will reduce and thicken to a creamy consistency.
4. 4

   Sweeten and Finish

   • Once the rice is fully cooked and the payokh has thickened, stir in the sugar and the pinch of salt.
   • Continue to cook on low heat for another 5-7 minutes, stirring until the sugar is fully dissolved and the payokh is luscious and creamy.
   • Turn off the heat. The payokh will continue to thicken as it cools.
5. 5

   Garnish and Serve

   • Remove the tej patta before serving.
   • Let the payokh rest for about 10 minutes.
   • Garnish with chopped cashews and slivered almonds.
   • Serve warm or chilled according to your preference.