Creamy Cornflakes Payasam Delight

1.In a saucepan, heat the ghee over medium heat and add the roasted cashews and raisins. Sauté until they are golden brown and fragrant, then remove them from the pan and set aside.

2.In the same saucepan, add the full-fat milk and bring it to a gentle boil. Stir occasionally to prevent it from sticking to the bottom.

3.Once the milk is boiling, reduce the heat to low and add the grated jaggery. Stir until the jaggery completely dissolves in the milk.

4.Next, add the coconut milk and condensed milk to the mixture. Stir well to combine all the ingredients and let it simmer for about 5 minutes.

5.Add the cardamom powder and mix well. Allow the mixture to cool slightly before adding the cornflakes.

6.Once the mixture has cooled a bit, gently fold in the cornflakes, ensuring they are well coated with the creamy mixture. Let it sit for a few minutes to allow the cornflakes to absorb some of the liquid.

7.Serve the payasam in bowls, garnished with the roasted cashews and raisins on top.