Payasm

• 50g Basmati rice
• 110ml full fat milk
• 250ml coconut milk
• 40g jaggery or unrefined brown sugar
• 5 cardamom pods (seeds only, pounded to a fine powder)
• 2 tbsp butter
• 1 tbsp of cashew nuts, pistachios & raisins
• 1 pinch of saffron

Method

1. In a wide heavy bottom sauce pan add the rice, full fat milk, coconut milk and heat over medium heat, keep stirring it and bring to the boil.
2. Simmer and stir in the jaggery and the crushed cardamom seeds until the sugar melts.
3. This needs to cook gently for about an hour. Make sure you stir the rice so it doesn’t stick. If it feels too dry just add alittle more milk.
4. Test the rice by squeezing it between your fingers. Once it's soft and cooked through the pudding should have a lovely creamy consistency, remove it from the heat and cover with a lid.
5. In a frying pan heat the butter and add cashew nuts to toast slightly, add the pistachios and raisins and fry for a few seconds.
6. Pour the fried nuts along with the butter over the Payasam and serve warm.

Served with

Sprinkle with nuts and raisens