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Silky, aromatic, and comforting, Pal Payasam is a traditional Indian milk-based dessert loved by all ages. This family favorite is a festive essential at Diwali, Eid, and special gatherings.
Heat the ghee in a heavy-bottomed pan over medium heat. Add cashews and raisins, sauté until cashews are golden and raisins are plump. Remove from pan and set aside.
Add the uncooked white rice to the remaining ghee and sauté gently for 2 minutes on low heat to lightly toast the rice.
Pour in the whole milk and bring to a gentle boil over medium-high heat, stirring often to prevent sticking. Reduce heat to low and simmer for 45 minutes, stirring every few minutes.
When the rice is soft and the milk has thickened, add the sugar and cardamom powder, stirring well. Cook for another 10 minutes on low heat until sugar is fully dissolved.
Fold in the sautéed cashews and raisins. Remove from heat and let the payasam rest for 5 minutes before serving warm or chilled.
