Wash and soak the rice for 5-6 hours. Drain the water and transfer it to a mixer. Grind into a smooth but thick batter (like Bara/vada batter or even thicker).
Boil 3-4 liters water in a wide mouthed pot till it gets to the full boil stage. Pass the batter through a seive and let it fall into the boiling water.
It will form thin elongated shapes or globules depending on the size of the holes and the thickness of batter.
Let it cook for 5-6 mins. Then drain the hot water and transfer the tiny globules it into cold water (abt 1 liter) . Let it languish for 15-20 mins or till it firms up.
Add milk and salt to the mixture and put it on boil. Throw in the bay leaves.
Once the milk has sufficiently reduced, add the jaggery. Boil it for some more time.
Switch off the burner and let it cool. It tastes good when at room temperature and even better if consumed the next day ( do not forget to refrigerate ).
Stays good for 3-4 days.