Payokh

Wash the rice thoroughly under cold water until the water runs clear. Soak in water for 20 minutes, then drain completely.

Heat ghee in a heavy-bottomed pot over medium heat. Add the bay leaves and crushed cardamom pods; let them sizzle for 30 seconds until fragrant.

Add the drained rice and roast in the ghee for 2–3 minutes, stirring continuously, until the grains turn slightly opaque and smell nutty. This step prevents the rice from becoming mushy.

Pour in the full-fat milk and bring to a boil over medium-high heat, stirring frequently to prevent the milk from scorching at the bottom.

Once boiling, reduce heat to low and simmer uncovered, stirring every 3–4 minutes, for 20–25 minutes until the rice is completely cooked and the milk has reduced and thickened significantly.

Add the jaggery (or sugar) and stir until completely dissolved. If using jaggery, add it off the heat to prevent curdling, then return to low heat.

Continue to simmer for 5 more minutes, stirring constantly, until the payokh reaches a thick, creamy, porridge-like consistency. It should coat the back of a spoon.

Add the freshly grated coconut and toasted sesame seeds. Stir well — these are traditional Assamese additions that add texture and flavour.

In a small pan, fry the cashew nuts in a little ghee until golden. Add to the payokh.

Serve warm in clay bowls (traditional) or regular bowls. Payokh is a staple of Assamese festivals, especially Bihu.