This is one of the famous desserts in India, originating in West Bengal. Small-grained aromatic rice is slow-cooked in milk and a special natural sweetener called jaggery is added, which imparts a divine aroma and a brownish colour to this dessert. In India, this dessert is a part of the tradition, being served in festivals, marriages and birthdays. The jaggery used should be palm jaggery, not the cane version. If you don't get jaggery, you can replace the dish with turbinado or dememera sugar! —purabi
First, shallow-fry the cashewnuts and the raisins in ghee/oil separately, till light brown. Remove and keep them aside.
In a skillet, pour the milk, bay leaves and green cardamoms. Bring the milk to a boil, stirring from time to time.
Add the drained rice, immersed in 1 cup water for ½ hour. Add the fried cashewnuts and raisins. Cook for 1 hour on low flame, stirring occasionally.
After 1 hour, the rice will get nicely cooked in milk. Switch off the gas and wait for 5 min. Then add the jaggery. Mix well. (Adding the jaggery to hot milk is not preferred, since it leads to curdling of the milk.) Serve cold.