- Milk - 7 cups
- Basmati rice - 3/4th cup
- Condensed Milk - 1 can (450 gms can)
- Cashews or Almond slices - 15 / 3 tbsp
- Rasins - 2 tbsp
- Cardamom - 2 powdered
- Ghee - 1 tbsp
Use a clean pressure cooker , as the milk will curdle if there are traces of curries you have made in the cooker.
Wash the rice well and drain .
Add 6 cups milk and rice into pressure cooker and bring to a boil .
Lower the flame and put the pressure cooker lid on with the weight .
Increase the flame and wait until pressure fills up.
Immediately lower the flame to the lowest setting and cook for 45 minutes.
After 45 minutes turn the flame off and let the pressure escape by itself.
Open the cooker and add in the condensed Milk and crushed cardamom.
Use the remaining 1 cup milk to rinse the condensed milk tin and pour into the payasam.
Heat Ghee and fry the cashews and rasins .
Add the fried mix into the payasam along with the ghee.
Stir well and serve hot or cold.
If you are using almond slices you dont have to fry them , jut add as it is.