Soak the raisins in water, keep aside.
Soak the rice for 15-20 minutes, remove from water and pat dry. Smear 1/2 tsp ghee and keep aside.
Pour the milk in a heavy bottomed pan, cook over a medium flame for 15-20 minutes. Stir occasionally to avoid the milk from spilling.
Add the ghee smeared rice to the milk, cook over a medium flame, stirring frequently. Let the milk simmer till the rice is cooked to perfection. You should be able to mash a grain between your fingers.
You need to keep boiling it until you reach a stage where a grain mashed between your fingers faces no resistance at all. It should be mushy soft, as rice will harden when payesh is cooled.
Time to throw in the raisins and give the milk a hearty stir. Continue to cook for 3-4 minutes till it thickens.
Switch off the heat, wait for 10-15 minutes, now add the nolen gur, while stirring continuously until the jaggery is completely incorporated into the milk. If you want it sweeter, feel free to ad some more nolen gur.
Leave to cool. Refrigerate and serve cold or at room temperature.
