The pleasing pud: Payasam

Serves 4

• 1 pinch saffron strands
• 250g light evaporated milk
• 2.5 tbsp soft brown sugar
• 2 cardamom pods
• 1 star anise
• 0.5 cinnamon stick
• 300g pearl barley
• 1 handful toasted cashew nuts
• 1 handful raisins

Step 1
Put the saffron in a small bowl with 2 tbsp warm water.

Step 2
Leave it to stand and infuse for a few minutes, or until the water has turned bright yellow.

Step 3
Put the evaporated milk into a saucepan with the sugar, cardamom, star anise and cinnamon.

Step 4
Tip in the saffron water and strands.

Step 5
Place over a medium heat and stir continuously until the sugar has dissolved.

Step 6
Bring the mixture to a gentle simmer.

Step 7
Add the barley to the saucepan and cook for a few minutes, then remove from the heat and allow to cool to room temperature.

Step 8
Divide the milky barley pudding between small bowls and top with roughly chopped nuts and a few raisins, if using.