:- When sugar melts, the payasam turns a little watery. So it`s necessary that the payasam is thick just before adding sugar.
In this stage, the payasam should have reached almost its semi thick consistency and should Not be allowed to boil much as the payasam tends to turn `red` when the sugar content caramelises. Therefore simmer only for another 15 miutes, in the final stage.
Remove from fire.
Fry cashews till golden and sautT raisins, using ghee in a separate pan.
:- Use the same pan if you had fried the semiya earlier. I didn`t use raisins, as there are raisin haters in my home.