Ingredients:
Rice: 1/4 cup (Basmati rice or any other fragrant rice)
Milk: 4 cups
Sugar: 1/2 cup (adjust to taste)
Ghee (clarified butter): 2 tablespoons
Cardamom powder: 1/4 teaspoon
Cashew nuts: 10-12
Raisins: 10-12
Saffron strands: a few (optional)
Water: 1 cup
Preparation:
- Wash the rice thoroughly and soak it in water for about 20 minutes. Drain the water after soaking.
- Heat the milk in a pot and bring it to a boil. Keep it aside.
- In a heavy-bottomed pan, heat 1 tablespoon of ghee. Add the soaked and drained rice.
- Fry the rice in ghee for 2-3 minutes until the grains become slightly golden.
- Add 1 cup of water to the pan and cook the rice on a low flame until it is soft and fully cooked.
- Once the rice is cooked, pour the boiled milk into the pan with the rice.
- Stir well and let the mixture simmer on low heat. Stir occasionally to prevent the milk from sticking to the bottom.
- Once the milk reduces and thickens slightly, add sugar. Mix well and continue to simmer until the payasam reaches your desired consistency.
- Add cardamom powder to the payasam and stir well.
- If using saffron, soak the strands in a tablespoon of warm milk for a few minutes, then add it to the payasam.
- In a small pan, heat the remaining 1 tablespoon of ghee. Fry the cashew nuts until golden brown. Remove and set aside.
- In the same ghee, fry the raisins until they puff up. Remove and set aside.
- Add the fried cashew nuts and raisins to the payasam. Mix well.
- Serve the payasam warm or chilled.
