Elaichi Payasam By Shimi’s Kitchen

We collaborated with Shimi’s Kitchen to create a rich and elegant Elaichi Payasam that brings together festive tradition and the quiet luxury of cardamom. Slow-cooked milk, soft basmati rice, golden cashews, and plump raisins come together in a dessert that feels indulgent yet deeply rooted in home cooking. With Emperor Akbar Cardamom added at the right moment, the payasam takes on a fragrant depth that rounds out its sweetness and lifts every spoonful. Whether served warm or chilled, this is the kind of recipe that turns a simple dessert into a comforting celebration.

Ingredients

●        1 litre full-fat milk

●        1/4 cup basmati rice, washed and soaked for 20 minutes

●        1/2 cup sugar, adjust to taste

●        4 to 5 Emperor Akbar Cardamom pods, powdered

●        2 tbsp ghee

●        10 to 12 cashews

●        1 tbsp raisins

●        A few saffron strands, optional

Method

Heat the ghee in a pan and fry the cashews until golden, then add the raisins and fry until they puff up. Remove and keep aside. Bring the milk to a boil in a heavy-bottomed pan, then add the soaked rice and cook on low heat for 30 to 40 minutes, stirring frequently until the rice turns soft and the milk begins to thicken. Add the sugar and cook for another 5 to 7 minutes, then stir in the powdered Emperor Akbar Cardamom and saffron, if using. Finish with the fried cashews and raisins, and serve warm or chilled. For a richer texture, let the milk reduce a little more before serving, so the cardamom aroma becomes even more pronounced.