Deliciously Creamy Payasam with Cardamom and Cashews

1.Rinse the rice under cold water until the water runs clear, then soak it in water for about 30 minutes. Drain the rice and set aside.

2.In a large pot, bring the whole milk to a gentle boil over medium heat, stirring occasionally to prevent it from scorching.

3.Once the milk is boiling, add the soaked and drained rice to the pot. Reduce the heat to low and let it simmer, stirring frequently, for about 20-25 minutes or until the rice is cooked and the mixture thickens.

4.Add the sugar to the pot and stir well until it dissolves completely. Continue to simmer for another 5-10 minutes, allowing the payasam to thicken further.

5.In a small pan, heat the ghee over medium heat. Add the cashews and sauté until they turn golden brown. Then add the raisins and cook until they puff up. Remove from heat and set aside.

6.Stir in the grated coconut, cardamom powder, and saffron strands (if using) into the payasam. Mix well and let it simmer for an additional 5 minutes to combine the flavors.

7.Remove the pot from heat and add the vanilla extract (if using). Stir well and let the payasam cool slightly before serving.

8.Serve warm or chilled, garnished with the sautéed cashews and raisins.