The video is in Assamese language and ingredients and the procedure is given in the description box. In the video I am cooking one of our traditional dessert recipe 'Jasmine rice and palm jiggery porridge' which is cooked during ' Bhogali Bihu' in January. First I have washed and soaked small amount of newly harvested jasmine rice in water and then cooked in full fat milk and then melted palm jiggery is added when it is cooled down . I have used bay leaves for flavour and dry fruits for garnishing which is optional. I have served it in our traditional bell metal bowl named 'Hatikhujia bati '. this porridge is served when cold.