Wash and soak the black rice overnight.

Transfer the soaked black rice and water to a pressure cooker.

Pressure cook for 5 whistles, then reduce heat and simmer for 5 minutes.

Allow the pressure to release naturally.

Slightly mash the rice with a ladle.

Heat milk in a deep bottom pan.

Add the cooked rice to the milk and cook on medium heat.

Add crushed cardamom and sugar, stir well.

Cook and stir until the mixture thickens like a porridge.

In a separate pan, fry cashews and raisins in ghee on low heat.

Add the fried nuts and raisins to the payasam.

Mix well and serve hot.