50 gms Basmati rice
110 mls full fat milk
250 mls coconut milk
40 gms jaggery or unrefined brown sugar
5 cardamom pods; seeds only pounded to a fine powder
2 tbsp butter
A tbsp of cashew nuts, pistachios & raisins
Pinch of saffron
In a wide heavy bottom sauce pan add the rice, full fat milk, coconut milk over medium heat and bring to a boil. Stir frequently. Simmer and add the jaggery & cardamom powder. Cook for an hour stirring often scraping the bottom & sides of the pan making sure it doesn’t stick. Once the rice is cooked and the pudding is a creamy consistency turn the heat off and cover with a lid. Leave to cool slightly.
In a frying pan heat the butter and add cashew nuts and brown slightly, add the pistachios and raisins. Fry for a few seconds. Pour the fried nuts along with the butter over the Payasam & serve warm.