Receta Caramel Payasam Recipe – Caramel Kheer
Caramel Payasam Recipe – Caramel Kheer
January 12, 2017 By Radhika Leave a Comment
Caramel Payasam recipe with step by step photos. A delicious and quick kheer that you can make under 1/2 hour that is loaded with caramel flavor and unique in taste. I have also added some Ragi Grits to this caramel payasam to give it some body and for added nutrition.
I wanted to start the New year with a dessert post and can’t believe that already 10 days are over and pongal holidays are around the corner.
I made this caramel payasam as neivedhyam yesterday for “Arudhra Dharisanam” and thought of sharing the recipe on the blog too. This payasam is made by caramelising the sugar, which is melting the sugar in its own heat without adding any liquid medium to it.
A well made caramel will taste like the caramel candies that you buy in stores and if in case you happen to burn the caramel, it is better to dump it and start fresh, as the burnt caramel will taste very bitter. There is no point in using burnt caramel and wasting even more ingredients, as the resulting dish will anyway taste bad and bitter.
I prefer a more dominant caramel flavor in the payasam and do not add any extra sugar or any other sweetener to sweeten the kheer. Its just full of caramel and that’s it. Because of the caramel the payasam will also have a light brown shade.
Note while making Caramel:
For smaller quantities, I usually make caramel in my tempering kadai which is very handy. If you are beginner and have no experience of making caramel before, it is safe to try it in a deep, thick bottomed vessel.
The flame should always be in simmer while making caramel, otherwise the sugar starts smoking and the caramel will get burned.
I have used ragi grits in this caramel payasam, but you can also use, ghee roasted vermicelli (semiya), broken rice, rava, rice flour or any other millets according to your preference.
Caramel Payasam recipe with stepwise photos:
1. Take sugar in a thick bottomed pan. I used my tempering kadai.
2. Simmer the flame completely and let it begin to melt by itself. Do not stir the sugar.
3. Sugar will melt, the color will change to amber and then to a dark brown color like jaggery syrup. Immediately pour this caramel to the milk. Take care at this stage as the milk will sizzle and splash while adding caramel.
If you are a beginner, make the caramel in a thick bottomed deep pan and once done, you can pour the milk to the caramel too. Either way, the milk will not curdle.
4. Heat the caramel added milk and add ragi puttu flour (finger millet grits).
5. Simmer completely and cook for 7 to 10 mins till the ragi grits get cooked and the milk reduces slightly, thickening the payasam.
6. Heat a pan with ghee, add chopped cashews and almonds and roast till brown. Transfer this to the kheer and mix in. Take the pan off the stove. Caramel payasam is ready to be served hot or cold.
Caramel Payasam Recipe details as follows:
Caramel Payasam - Caramel Kheer A delicious Caramel Payasam recipe with step by step photos. Author: Radhika Recipe type: Dessert , Indian Sweets Cuisine: Indian Serves: 2 Ingredients:
Boiled Milk, at room temperature - 2-1/2 cups or 500 ml Sugar - 5 tbsp (1/3 cup) Ragi Puttu Flour - 2 tsp, heaped Ghee - 2 tsp Cashew & Almonds, chopped - 5 each Instructions:
Take milk in a sauce pan and keep it ready. Take sugar in a thick bottomed pan. I used my tempering kadai. Simmer the flame completely and let it begin to melt by itself. Do not stir the sugar. Sugar will melt, the color will change to amber and then to a dark brown color like jaggery syrup. Immediately pour this caramel to the milk. Take care at this stage as the milk will sizzle and splash while adding caramel. If you are a beginner, make the caramel in a thick bottomed deep pan and once done, you can pour the milk to the caramel too. Either way, the milk will not curdle. Heat the caramel added milk and add ragi puttu flour (finger millet grits). Simmer completely and cook for 7 to 10 mins till the ragi grits get cooked and the milk reduces slightly, thickening the payasam. Heat a pan with ghee, add chopped cashews and almonds and roast till brown. Transfer this to the kheer and mix in. Take the pan off the stove. Caramel payasam is ready to be served hot or cold. 3.5.3226
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