Heat milk in thick bottomed pan.
Add cleanly washed and half an hour soaked bhasmati rice.
Bring it to boil finely, cook until smooth in low medium-low flame.
Add milkmaid, mix well.
Add cardamom powder, japhal powder, saffron mixed milk.
Bring it to boil finely.
Take off flame.
Add mango pulp, mix well.
Fry dry fruits and nuts in ghee and garnish payasam.
Allow it to cool in room temperature.
Once it is cooled down it becomes thick.
You can serve in cool or chilled by refrigerating.
