Collect the necessary materials. Place near the cooking area.

Collect the necessary materials. Place near the cooking area. Soak saffron in a small bowl with 2tbsp hot water to get a nice color.

Cook rice in a pressure cooker with 1 cup milk + 1 cup water in a bowl.
Bring Almond milk to boil in heavy bottomed a large saucepan over medium heat. Keep an eye over the milk to make sure that it does not boil over and make a mess.

Add cooked rice to boiling milk. Lower the heat, keep stirring. Let it boil well. Add saffron. Keep stirring. The color of payasam is yellow. Let it condense.

Pour in the sweetened condensed milk and stir. Taste. If you want it sweeter, stir in sugar to your taste. Add cardamom powder and stir. Lower the fire. Let the payasam cook over simmering heat for another 5 to 10 minutes. If it is too thick, add boiling milk to your liking and stir with a pinch of salt. Turn off the stove. Add a pinch of salt and stir. Turn off the stove.

Place a sauce pan over medium heat and add butter. Once melted, reduce the flame and roast the cashews and raisins. Saute the raisins for 1-2 minutes, raisins swell. Cashews turn golden. Transfer the roasted cashews and raisins to the container with payasam. Mix this with the payasam. You may add chironji seeds. Beautifully colored, richly flavored payasam is ready. Transfer the payasam to a serving bowl.