Pre-prep - start by soaking the sago in warm water for 15 minutes. While that’s soaking, grind the basmati rice coarsely, not to a powder, just a rough texture. This helps the rice cook faster and gives the payasam a creamy base.

Making the base - Next, heat the milk in a heavy-bottomed saucepan. Once it starts to boil, reduce the heat and add both the ground rice and the soaked sago. This is the part that needs your attention — stir regularly to avoid lumps or sticking to the bottom.

Final flavoring - Once the texture is right, add the cardamom powder and mix it in. Meanwhile, in a small tadka pan, I heat a little ghee and fry the cashews until golden. Pour this fragrant topping over the kheer and give it one last mix.