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Add 1/4 cup hot milk to a bowl. Add a pinch of saffron strands, mix well, and let it soak for 30 minutes.
In a pressure cooker, add 1 tbsp ghee. Add 1 cup washed sabudana and cook on low flame for 3-4 minutes, stirring continuously, until slightly translucent. Add 3 cups water and mix well. Close the lid and pressure cook for 3 whistles on high flame.
In a separate pan, add 2 tbsp ghee. Add 3 tbsp cashew nuts and fry until golden brown. Remove the fried cashews and keep them aside.
In the same pan with the remaining ghee, add 1 tbsp raisins. Fry until they swell up. Remove the fried raisins and keep them aside with the cashews.
In the same pan, add 1 cup semiya. Roast on medium flame until light brown. Add 2.5 cups water and mix. Cook on medium flame until the semiya is 80% cooked and softened.
Add the cooked sabudana from the pressure cooker to the semiya in the pan. Mix well and cook on high flame for 3-4 minutes, stirring occasionally.
Add 2 cups sugar to the mixture and mix well until dissolved. Pour in the saffron-soaked milk (prepared in Step 1). Add 750 ml fresh milk and mix thoroughly.
Cook the payasam on high flame for 4-5 minutes, stirring continuously, until it thickens slightly and all ingredients are well combined.
Add 1 tsp cardamom powder and the fried dry fruits and nuts (cashews and raisins). Give it a final mix. Garnish with a few saffron strands. Serve hot or chilled.
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