Cook them until they’re just tender, as they will continue to cook a bit even after being added to the milk.
Cooking milk on too high a heat can cause it to scorch and develop a burnt taste. Always cook milk on a low flame and stir frequently to prevent this.
To prevent this, use a heavy-bottomed pan to ensure even heat distribution and cook over low heat to avoid scorching. Stir the mixture frequently with a wooden spoon or spatula, scraping the bottom to prevent sticking.
Adding too much or too little sugar can affect the final flavour. It’s best to add sugar gradually and taste as you go to get the right level of sweetness.
Payasam thickens as it cools, so if it’s too thick when you finish cooking, it can become overly dense when it cools. Aim for a slightly thinner consistency when it's done cooking.
Adding spices like cardamom or saffron too early in the cooking process can cause them to lose their aroma. It’s better to add them towards the end of cooking to retain their full flavour.