1. Chiroti Rave- 2 cups
2. Salt- a Pinch
3. Low fat milk- 1/2 gallon
4. Condensed Milk- 1 tin
5. Cashewnuts- 10 to 12( broken into small pieces)
6. Raisins- 10 to 15
7. Ghee- 1 Tbsp
8. Saffron- a few strands, soaked in a cup of milk
9. Cardamom- 4 pods, powdered
10. Oil- To fry Pooris
Heat the milk in a thick bottomed pan. In the meanwhile, make a firm dough of the Chiroti rave, salt and a teaspoon of ghee, with luke warm water. The consistency should be like poori dough, a bit hard. Make normal sized pooris from the dough and deep fry them in hot oil till they are golden brown and very crispy. Crush the pooris into small pieces and keep them ready.
Fry the raisins and cashews in ghee and keep aside. When the milk starts bubbling add the condensed milk, saffron and cardamom powder. Stir well and add the crushed pooris. Keep stirring the mixture occasionally to avoid the milk getting burnt. Add the fried cashews and raisins. The Payasa is done when the poori pieces absorb milk and start thickening. This payasa tastes better when it is eaten after 3 to 4 hours after making it, because the poori pieces would have absorbed more milk. It tastes great if it is chilled too.
If you do not have condensed milk, use 1 gallon of regular milk and 2 cups sugar. Boil the milk, on a low flame stirring occasionally, till it reduces to about 3/4 gallon. Then add the sugar, and follow the method as above.