Right now am gonna prepare this awesomee Bengali sweet dish. The main requirement is the rice, it has its own particular aroma which doesn't require anything extra essence. It's called Gobindhobog Chal, am not sure whether you will get in other regions. Unlike other regions here first milk is boiled to half amount and then rice is added, rice will be cooked in that milk only. So the exact way is: 
Soak the rice (gobindo bhog or dubraj or any fragrant small to medium grain rice in water for 30 minutes. Drain and let it dry for few more minutes.
Take 200ml of milk in a vessel and bring it to the first boil. Add the bay leaf and the cardamom pods.
Now slowly add the soaked rice and stir continuously. Cook it on a low flame till the rice become soft (till the rice cooked up to 60%).
Add the sugar and mix it well with the milk. Keep on stirring till the sugar melt and is incorporated well.
Add a teaspoon of misri and mix it well. Check for the desired consistency and take off from the heat.
Serve hot or cold as dessert or with puris.
Few important notes:
this recipe serves one and measurement is very important (specially the ratio of milk to rice).
Stirring continuously means do not leave it for single minute otherwise rice and milk will be separated.
Rice should not be overcooked (rice should be cooked up to 80%).
Misri is optional.
this recipe serves one and measurement is very important (specially the ratio of milk to rice).
Stirring continuously means do not leave it for single minute otherwise rice and milk will be separated.
Rice should not be overcooked (rice should be cooked up to 80%).
Misri is optional.
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