Wash the rice, drain the water and then smear the rice with a little ghee

Pour Milk in a boiling pan, usually a deep heavy bottomed pan.

Add the Bay leaves

When the Milk come to a boil add the rice.

Reduce heat and cook the rice covered

Stir intermittently and check if the rice is done.

You kind of have to keep stirring frequently else the milk might scald the bottom of the pan as it thickens.

By the time the Milk has thickened to the right consistency, the rice should have cooked to perfection as well

Take the Paayesh off heat and add the Khejur Gur after 5 mins and stir well(adding jaggery while cooking, may split/spoil the milk)

Finish by adding raisins and cashews

Serve warm or chilled,as per your taste preferances