1 c. aval 10 cashew nuts 6 tsp. ghee cooking camphor (size of 2 10 cardamom (powdered) mustard seeds)
Fry the beaten rice In 4 teaspoons of ghee (melted butter) over low heat until the beaten rice becomes light golden brown color (about 2 minutes). Then add 1 1/2 cups of water and cook for 5 minutes until the beaten rice becomes soft. Then add 1 1/2 cups of milk and cook for 2 minutes. Add sugar; mix well and let it cook for 5 minutes over medium heat. Fry cashew nuts in 2 teaspoons of ghee until golden brown and add it to Payasam, along with powdered cardamom. A small piece of cooking camphor may be dissolved in 1 teaspoon of milk and added to Payasam.