Back to 4 servings 0.5 cup short-grain or basmati rice, rinsed and drained 4 cups whole milk, full fat; low-fat milk may curdle 0.5 cup jaggery or sugar, grated, or adjust to taste 0.25 teaspoon cardamom powder 1 tablespoon ghee, divided 2 tablespoons cashews, halved or broken 1 tablespoon raisins
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1 Step 1: Heat half the ghee in a heavy-bottomed pan over medium heat. Fry the cashews until golden, then the raisins until plump. Set aside.2 Step 2: In the same pan with the remaining ghee, sauté the rice on low to medium heat for about 30 seconds, until fragrant but not browned.3 Step 3: Pour in the milk, stir well and bring to a gentle boil over low to medium heat, stirring so the bottom does not scorch.4 Step 4: Simmer on low heat, stirring often, until the rice is fully soft and can be mashed easily, about 30 to 40 minutes.5 Step 5: Stir in the jaggery or sugar until dissolved, then simmer 8 to 10 minutes more until the milk has reduced and the payasam is thick.6 Step 6: Stir in the cardamom. Switch off the heat and garnish with the fried cashews and raisins. It thickens further as it cools; serve warm or chilled.getsaucepan.com/r/9f6e5893-850b-5325-8292-3422c011a516
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