Take a thick bottomed vessel with a capacity of at least 3/4 litre and fry the semolina deep brown in ghee, stirring the ingredients all the time. Add 400 ml of water and mix well with the fried semolina and simmer the ingredients until the semolina is done to a turn. Add sugar and dissolve the simmering ingredients by stirring constantly. Add milk, cardamom, borneal crystals(powdered) and saffron, stir well until all the ingredients are thoroughly mixed and shut off the flame. Fry the cashewnuts in a little ghee until they turn golden brown and season the payasam with this and serve hot.
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