I'm not the biggest payasam fan to walk the face of the earth. I like some varieties, I avoid the rest like the plague. Well almost. I guess after two years of telling all of you what a good child I've always been, it is difficult to make you believe that I can avoid any kind of food.
After semia payasam and badam kheer, this is my favourite milk payasam. I do like a few of the coconut milk varieties.
1/4 cup Cream of Wheat (Rava/Sooji/Semolina)
1/2 can (200g) Sweetened Condensed Milk (Milkmaid/Mithai Mate)
1/2 litre Milk
½ tbsp Clarified Butter (Ghee)
½ tsp Cardamom Powder
a pinch Saffron, dissolved in some milk
For the garnish
1 tbsp Ghee
2 tsp Raisins
2 tsp Cashews
Heat the ghee in a vessel and roast the semolina for 4-5 minutes. Add enough water to cover the semolina and cover the vessel. Cook for about 5 minutes. Add the milk and the condensed milk to this. Keep stirring until the mixture is even (else you'll have burnt condensed milk) and bring to a boil. Add the cardamom powder and saffron mixture. Simmer the mixture for about 10-15 minutes.
For the garnish, heat the ghee in a frying ladle. Add the cashews. When the cashews turn golden, add the raisins. When the raisins become plump, pour the contents of the ladle into the simmering mixture.
This can be had hot or cold. When kept in the fridge, this payasam takes on a creamy, pudding like texture. This is really like best had when cold. If you're fond of puddings, that is.