Heat a tablespoon of ghee in a pan and add the chopped pineapple. Cook for about 8–10 minutes until the pineapple softens and the excess moisture evaporates. This step enhances the fruit’s sweetness and prevents curdling when mixed with milk.

In the same pan, lightly roast the vermicelli until it turns golden brown and aromatic. Roasting improves the flavor and helps maintain a pleasant texture in the finished payasam.

Pour the milk into a heavy-bottom saucepan and bring it to a gentle boil. Stir occasionally to prevent sticking and allow the milk to reduce slightly for a richer flavor.

Add the roasted vermicelli to the boiling milk and cook until soft and tender. Stir regularly so the vermicelli cooks evenly and absorbs the creamy milk.

Stir in the sugar and cooked pineapple, mixing thoroughly until everything is well combined. Allow the mixture to simmer gently so the flavors blend beautifully.

Sprinkle in the cardamom powder and saffron strands if using. These ingredients provide warmth, fragrance, and a luxurious flavor that enhances the dessert.

Heat a small amount of ghee in a pan and fry the cashews, almonds, and raisins until golden. This adds crunch and richness to the payasam.

Add the fried nuts and raisins to the payasam and stir gently. Simmer for another few minutes until the dessert reaches your preferred consistency.

Allow the payasam to rest for a few minutes before serving. This helps the flavors settle and slightly thickens the dessert.

Serve warm for a comforting dessert or chill in the refrigerator for a refreshing tropical treat. Garnish with extra nuts and pineapple pieces before serving.