First, start by washing the rice thoroughly but gently.

After the rice is washed soak it in a sufficient amount of water.

In another bowl soak the raisins and cashew nuts.

Take a mortar and pestle or a sil batta and make a course to fine powder of the half black cardamom and 3 green cardamoms. Keep them aside.

Now, pour the milk into a cooking pot (deep bottom) along with a cup of water.

Place the pot over the flame and keep the flame on low.

Stir and start to boil the milk.

To the milk, add the whole black cardamom (the remaining half), and green cardamom. Also, add the ghee.

Stir everything nicely and cook until the milk starts to reduce.

When the milk comes to a thicker consistency add the condensed milk.

Stir in thoroughly and let them cook for 2 more minutes.

Next, add the soaked rice and cover the pot. Let them cook for 5-7 minutes.

After this, give them a stir and then pour about a cup of water. Keep the flame on low and combine nicely.

Add the soaked cashew nuts (separate them, from the middle) and raisins.

Chop up the almonds if using and add them to the milk.

Stir everything nicely and let the rice cook until perfection.

In between, if the milk seems to be much thicker, add a bit of hot water to reduce its thickness. We do not want the Payesh to be very thick.

Keep on stirring and then add the castor sugar to taste.

Stir the Payesh frequently from all sides and the bottom as well. Make sure to be gentle or else the rice will be mushy.

After this, take a taste test. Add if anything is needed.

Turn off the flame when the Payesh has reached the desired consistency (semi-thick).

Garnish it with the cardamom powder and a few chopped almonds.