Payasam (പായസം) — South Indian jaggery and ghee milk pudding

• 1000 mlWhole milk (Prefer full-fat for best body)
• 60 gBasmati rice (Rinsed until water runs mostly clear)
• 200 mlWater (For pre-cooking the rice)
• 180 gJaggery (solid, grated) (Use dark jaggery for deeper flavor)
• 30 gGhee (Divided for roasting and finishing)
• 25 gCashews (Halved)
• 20 gGolden raisins
• 6 podGreen cardamom pods (Seeds crushed to a fine powder)
• 1 gFine sea salt (A small pinch to balance sweetness)

Instructions

1. 1

   Rinse the basmati rice in several changes of water, then drain well. In a small saucepan, combine the rice with 200 ml water and simmer for 8–10 minutes until the grains are swollen and about 70% cooked.

2. 2

   In a heavy-bottomed pot, bring the milk to a gentle boil over medium heat, stirring every 1–2 minutes to prevent scorching. Reduce to low and simmer for 10 minutes so the milk slightly thickens and tastes cooked, not raw.

3. 3

   Add the par-cooked rice (with any remaining cooking water) to the simmering milk and stir well. Cook on low for 12–15 minutes, stirring frequently, until the rice is very tender and the mixture looks lightly creamy.

4. 4

   Meanwhile, dissolve the jaggery by heating 180 g jaggery with 60 ml water in a small pan for 3–4 minutes, stirring until fully melted. Strain the syrup through a fine sieve to remove any grit, then keep it warm so it blends smoothly.

5. 5

   Turn the heat under the milk-and-rice mixture to the lowest setting and stir in the warm jaggery syrup in a thin stream. Simmer gently for 5–7 minutes, stirring constantly, until the payasam turns a deeper caramel color and thickens slightly.

6. 6

   In a small skillet, heat 20 g ghee over medium heat until it shimmers. Fry the cashews for 2–3 minutes until golden, then add raisins and cook 30–45 seconds until they plump; immediately scrape everything (with ghee) into the payasam.

7. 7

   Stir in the crushed cardamom seeds, salt, and the remaining 10 g ghee for a glossy finish. Rest the payasam off the heat for 10 minutes to let the flavors bloom, then serve warm or chilled; it will thicken further as it cools.