Rinse and soak the rice in enough water for 15 minutes.

Soak 1 pinch saffron in a teaspoon of milk

Boil milk in a deep pan, meanwhile drain the rice and sauté in one teaspoon ghee in a separate wok.

Now slowly add the rice to the boiling milk and stir.

Simmer the flame and keep stirring at intervals for about 30 minutes on a low flame.

Keep pressing/mashing the rice lightly with the back of the ladle.

The payasam becomes thick.
Add sugar and stir well until the sugar dissolves.

Keep scraping the sides of the pan and mix in the layers of cream into the boiling payasam.

When the rice is almost done, add half the quantity of almonds, cashews, cardamom, raisins and saffron milk and mix well. Switch off the flame.

Garnish with rest of the dry fruits and saffron strands and serve hot or cold as per the taste.