2 qt whole milk
3/4 cup jasmine rice
1 cup sugar
6 green cardamom pods, lightly crushed (I used 1/2 t. dessicated cardamom, crushed in a mortar)
1/4 teaspoon crumbled saffron threads
2 tablespoons ghee
1/2 cup shelled natural pistachios
1/2 cup golden raisins
Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes. Discard cardamom.
Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes. Stir half of pistachio mixture into payasam and sprinkle remainder on top.
Serve payasam warm or chilled.
Cook's note: You can make payasam, without pistachio mixture, 1 day ahead and chill, covered. Cook nut mixture just before serving.
Source: www.epicurious.com
Prepared by: Lena for the March 2003 meeting