Wash and wipe with clean cloth Sweet Corn, Grate sweet corn to get the pulp. In a non stick pan, heat ghee and gently roast all the dry fruits. Remove dry fruits and keep aside.
In the same pan add grated sweet corn and saute on low flame. Keep stirring continuously. As the colour of sweet corn changes and the pulp thickens a bit, switch off the gas and transfer the sweet corn pulp to a plate.
In a small bowl add saffron strands and 1 tbsp warm milk.
In a pan keep the milk to boil. Add half of the chopped dry fruits and saffron milk.
When milk begins to boil, reduce flame and add sauteed sweet corn pulp. Mix well. Stir occasionally ensuring the pulp does not get stuck to the bottom of the pan.
When the mixture begins to thicken a bit, add sugar and elaichi powder. Mix well. Stir occasionally.
As sugar gets combined, let payasam come to a boil and switch off the gas.
Transfer to a serving bowl and garnish with golden raisins and remaining dry fruits. Serve hot or cold.