Wash and soak rice for half an hour.

Drain the rice.

Take milk in a heavy bottomed pan.

Add bay leaf and cardamom to the milk.

Heat the milk over a high flame until it starts to boil.

Simmer the milk and stir in between regularly to prevent sticking or charring.

Once the milk thickens a bit, add the drained rice and mix.

Continue to stir in between until the rice is almost cooked.

Switch off the heat.

Add the jaggery and stir slowly to ensure it dissolves and prevent curdling.

Switch on the heat and bring to a boil just once.

Add chopped nuts.

Allow the Payesh to cool down completely.

Serve chilled as a dessert.