Rasia

1. 1
   prep · ~20 min

   Wash and soak the rice.

   Rinse the rice until the water runs mostly clear, then soak it in fresh water for 20 minutes. Drain well before cooking.

2. 2
   boil · ~8 min

   Heat the milk with bay leaf and cardamom.

   Add the milk, water, bay leaf, and crushed cardamom to a heavy pan. Bring it to a gentle boil over medium heat, stirring now and then so the milk does not catch at the bottom.

3. 3
   simmer · ~30 min

   Cook the rice in the milk.

   1.Add the drained rice to the hot milk.

   2.Lower the heat and cook uncovered at a gentle simmer.

   3.Stir often and scrape the sides so the thickened milk goes back into the pan.

   4.Cook until the rice is very soft and the mixture looks creamy, about 25 to 30 minutes.

   TIPUse low heat once the rice goes in so the milk thickens slowly without splitting or burning.
4. 4
   rest · ~5 min

   Cool slightly before adding jaggery.

   Turn off the heat and let the pudding sit for 5 minutes. This keeps the milk smooth when the jaggery is mixed in.

5. 5
   mix · ~3 min

   Stir in the jaggery.

   Remove the bay leaf, then add the grated jaggery and stir until fully melted and blended. The Rasia will deepen in color and become lightly caramel-like.

   TIPDo not boil hard after adding jaggery, or the milk can curdle.
6. 6
   garnish

   Top with cashews.

7. 7
   serve

   Serve warm or chilled.

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