Payasam

Warm 2 tablespoons of milk and soak the saffron strands in it for 10 minutes. The milk will turn a beautiful golden-yellow colour.

Heat ghee in a heavy-bottomed pan over medium heat. Add the cashew nuts and fry for 2–3 minutes, stirring constantly, until they turn golden. Remove with a slotted spoon and set aside.

In the same ghee, add the raisins and fry for 30–40 seconds until they puff up. Remove and set aside with the cashews.

Add the vermicelli to the remaining ghee in the pan. Roast on medium heat for 3–4 minutes, stirring continuously, until the vermicelli turns golden brown and smells nutty. This roasting step is essential for flavour.

Pour the full-fat milk into the pan with the roasted vermicelli. Bring to a boil over medium-high heat, stirring occasionally to prevent the vermicelli from sticking to the bottom.

Once boiling, reduce heat to medium-low and simmer for 8–10 minutes, stirring frequently, until the vermicelli is completely cooked and the milk has thickened slightly.

Add the sugar and stir until completely dissolved. Continue to simmer for 3–4 minutes. The payasam will thicken further as the sugar is added.

Add the saffron-infused milk and cardamom powder. Stir well to combine. The payasam should have a creamy, flowing consistency — it will thicken more as it cools.

Remove from heat and add rose water. Stir gently.

Garnish with the fried cashews and raisins. Serve warm or chilled — both are equally delicious. Payasam is traditionally served as part of the Kerala sadya (feast).