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5 from 1 vote

Caramel Payasam - Caramel Kheer

A delicious Caramel Payasam recipe with step by step photos.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert, Indian Sweets
Cuisine: Indian
Servings: 2
Author: Radhika


  • Boiled Milk - 2-1/2 cups at room temperature
  • Sugar - 5 tbsp
  • Ragi Puttu Flour - 2 tsp heaped
  • Ghee - 2 tsp
  • Cashew nuts - 5 chopped
  • Almonds - 5 chopped


  • 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.