Payasam , and sugar, this creamy, sweet, and fragrant dessert is often enriched with dried fruit and spices like cardamom. It's a naturally gluten-free option that adds a sweet and festive touch to your Christmas table.
1liter of milk (or coconut milk for a vegan version)
50g of sugar (or adjust to your taste)
30gof cashew nuts
30g of raisins
1/2tsp cardamom powder (or allspice if you prefer)
2tbsp of ghee or butter (or coconut oil for a vegan version)
A pinch of saffron (optional, for a touch of color)
A few slivered almonds and pistachios for decoration
Preparation
1
Cooking the rice: In a large saucepan, heat the milk until it just begins to simmer. Add the rinsed rice directly to the milk. Add the saffron (if using) to give the dessert a golden color. Simmer over low heat, stirring frequently to prevent the milk from sticking to the bottom of the pan.
2
After 20 minutes, add the sugar and cardamom powder, and continue stirring and cooking until the mixture thickens and the rice is tender (about 10 to 20 minutes).
3
Topping: In a small pan, heat the ghee or butter and fry the cashews and raisins until golden brown. Add them to the rice and milk mixture.
4
Finishing: Pour the Payasam into individual bowls or ramekins.
5
Decorate with slivered almonds, crushed pistachios and a pinch of saffron, if desired.
