Palada Payasam

Ingredients :

Rice Ada : 1 cup /225 grams ( I used Nirapara ready-to-use ada, which is available in Kerala grocery Stores.)
Boiled Milk : 6 cups /11/2 ltrs
Sugar : 3/4 to 1 cup  / 170-225 grams or (to your taste)
Cardamom powder : 1/4 tsp
Ghee : 2 tbsp
Water : 2 cups
Optional :
Cashewnut : 4tbsp /50 grams( optional for palada. Payasam)
Raisins : 4 tbsp /50 grams( optional for palada. Payasam)
Method:

1.Boil the milk and set it aside.Wash and drain the readymade ada.
2. Boil the water in a pan till rolling boil. Switch off flame and soak the washed ada in hot water; cover and keep it aside for 20 minutes.
3. Drain the ada and rinse 2 to 3 times under cold water thoroughly to remove all the excess stickiness out of it. Set aside in water until you add it to the payasam.
4. Heat a heavy bottomed vessel or in uruli (Kerala style shallow kadai used for making payasam) in a medium low flame and pour in one tbsp of ghee. Add sugar and saute until it melts with ghee.
5. Now add ada and roast till it changes color to light golden and is well coated with sugar and ghee. (We call this process as ada vilayichathu, normally ada has a tendency to stick to each other; by doing this way the ada will retain its shape and will not stick together).
6. Pour the boiled milk to ada vilayichathu and continue boiling until it thickens and its color changes to pale pink; stirring continously (approximately 30-45 minutes)
7. Add the cardamon powder and mix well.
6. Heat the ghee in a pan and fry cashew nut and raisins. Add this to the payasam.