Caramel payasam recipe
Caramel Payasam is a rich and flavorful South Indian dessert made with milk, sugar, and vermicelli or rice, enhanced by the deep, sweet taste of caramel. The caramelized sugar gives the payasam a golden color and unique flavor, while cardamom and ghee-roasted nuts add an aromatic and crunchy finish. This dish is often served warm during festivals and special occasions.
Ingredients
- Full cream Milk 4 cups
- Sugar 1/2 cup
- Nuts to garnish (optional)
- Raw rice or millets or basmati rice 3 tbslp
- Salt a pinch
Instructions
- Wash and soak the rice for 20 minutes. You can use millets or basmati rice. Even seeraga samba rice works out well.
- Do not stir it often. Just keep a close eye on this.
- Once the sugar starts turning out golden colour, immediately pour the milk.
- Better switch off the flame and pour the milk. You can add the raw milk. Be careful as it may splutter.
- Stir it once. You may find some sugar sticking to the bottom but do not worry, it will be ok once it is done.
- Drain the water from soaked rice and add it to the milk.
- Cover the lid of the cooker and give one whistle. Sometimes it may flow.
- After one whistle, keep the flame in the lowest possible flame.
- If your stove do not have this option, heat a dosa pan and put the cooker on the top of the pan. Keep in low flame and let it sit for 30 minutes.
- Switch off the flame. Once the pressure completely subsides open the cooker.
- Add 1/4 cup of sugar, If you need the caramel payasam sweeter add few more tblsp of extra sugar.
- Stir it well.
- Add a pinch of salt. This balances the sweetness and the slight bitterness of the caramel.
- Garnish with nuts.
Tried this recipe?Let us know how it was!