SweetCaramel payasam recipe | Payasam recipes

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 paal payasam
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



Caramel paal- payasam
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.
caramel paal payasam 1
    • Let the sugar caramalise and turn into golden brown, amber colour.

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  • Do not stir it often. Just keep a close eye on this.
  • Once the sugar starts turning out golden colour, immediately pour the milk.
caramel paal payasam 2
  • 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.
caramel paal payasam 3
  • 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.
caramel paal payasam 4
  • 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.
caramel paal payasam 5
  • We generally don’t add cardamom in paal payasam. I feel the overpowering flavour of cardamom suppress the caramel flavour.
Caramel- kheer
  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.

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