Rinse Basmati Rice in a sieve under cold water until water runs clear and then cover rice with at least 2 inches of clean water set aside to soak for 20-30 minutes

Rinse a medium heavy bottomed pot (rinsing helps prevent scorching) and add the milk

Place over medium flame and bring to a boil stirring frequently (milk will foam up so lift from heat as necessary to keep from boiling over)

Drain rice well and add to the boiling milk - Allow to return to a boil

Reduce to a simmer and allow to cook (stirring frequently) until rice is soft and 'mushy' (rice should easily mash against the side of the pot with spoon)

Add the jaggery, cardamom, and saffron and thoroughly combine

Allow to simmer for 5 minutes

Remove from heat and set aside until needed

Heat ghee in a small skillet over medium heat until shimmering

Once the ghee is hot, add the cashews - Sauté until golden (apx 1 ½ minutes) - Add the raisins and continue to sauté until the raisins swell (apx 1-2 minutes more)

Pour over the top of the payasam as garnish (allow diners to stir it in as desired)

Allow to cool to room temperature or just above and serve -OR- chill in refrigerator and serve cold