Caramel Payasam - Caramel Kheer
A delicious Caramel Payasam recipe with step by step photos.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 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.