Caramel payasam recipe | Payasam recipes

Caramel payasam recipe with video

Caramel payasam | caramel kheer, is similar to the paal payasam recipe, with 3 major ingredients, but with a variation of caramelising the sugar. I have this payasam tried few times but i chose to post it today to celebrate a special event. Yes, my in laws are celebrating their 50th Wedding anniversary today. Yesterday they had a small get together in Chennai. As things were planned in the last minute i couldn't join the event. But my husband and his 2 brothers were there with them on this special occasion. So this caramel payasam comes as a virtual treat for them.
Check out my rice kheer recipe.

Caramel payasam recipe

  Preparation Time : 10 mins | Cooking Time : 35 Mins |Serves: 5-6

    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
                                        Video of how to make caramel payasam

          

     

Method:
  For this recipe pressure cooker works out well. If needed grease a pressure cooker with ghee. Though i don't do it i have seen my mami doing this.

• Wash and soak the rice for 20 minutes. You can use millets or basmati rice. Even seeraga samba rice works out well.
• Add 1/4 cup of sugar into the cooker. Do not add water. Keep the flame medium.

• Let the sugar caramalise and turn into golden brown, amber colour. 
• 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 more 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. Thank you raji for giving me this tip. 
• Garnish with nuts. I used almonds and pistachios.

• We generally don't add cardamom in paal payasam. I feel the overpowering flavour of cardamom suppress the caramel flavour. 

Notes:

1. When you add sugar in the beginning for caramelisation, keep the flame medium. Once you see the light golden brown colour, be alert and it will immediately turn amber /honey colour. 
2. If you feel the basmati rice is big pulse it once in a mixie  and then soak it and add.
3. For me 1/2 cup sugar was just perfect but if you want some more sugar add it some more.
4. The entire payasam can be made on a heavy bottomed vessel. Cook for 45 minutes to 1 hour on a low flame like how we make the kerala payasam. 
5. Enjoy the caramel payasam | caramel kheer, hot or chilled. Both ways it taste yum.