Caramel Payasam | Caramel Kheer

 Caramel Payasam | Caramel Kheer

Caramel Payasam | Caramel kheer

Caramel Payasam also known as caramel kheer is rich  decadent Indian dessert flavoured with caramel.This creamy and aromatic pudding like dish is made with vermicelli, sago cooked in caramel- infused milk base. With its comforting flavours and smooth texture, caramel vermicelli payasam is often prepared during festive occasions, celebrations and family gatherings.
Here I have cooked this dish entirely in pressure cooker (because the sago takes a lot of time to cook )but you can do it in kadai itself if you are not comfortable cooking with pressure cooker the procedure is the same.
To prepare this caramel payasam I have used both vermicelli and sago (Sabudana) but you can use any one of the ingredients .Moreover you can make this kheer with basmati rice or raw rice , broken wheat rava etc..Make sure you cook them well before adding in the caramel.
Be cautious while preparing the caramel syrup for this recipe.Start by melting a generous amount of sugar in a pan in medium heat don’t disturb for few minutes, the sugar will melt and turn to beautiful golden brown colour or amber colour (don’t leave the side, keep an eye on the syrup because it gets burnt very quickly and we want caramel not charcoal),immediately remove from heat and add it to the hot boiling Payasam and stir well otherwise the caramel will harden so be swift.
Apparently adjust the sweetness according to your taste preferences here I have used condensed milk (for that creamy thick texture) but you can add sugar itself.
To infuse the payasam with extra aromatic goodness I have used cardamom powder and saffron.
This caramel kheer is definitely an indulgent and soul satisfying dessert that brings joy to any occasion.Check out the recipe below.


Roasted vermicelli (semiya)-1 cup
Sabudana (sago)-1/2 cup
Milk -1 litre
Sugar -1/2 cup
Condensed milk -3/4-1 cup
Cardamom powder-1/4 tsp 
Saffron - a pinch 
Cashew- few
Raisins -few
Ghee -2 tbsps 

Recipe Video 


👉Heat a tsp of ghee in a pressure cooker add sago and sauté for a minute then add roasted semiya (roast it again even if it roasted ) and sauté for another minute.

👉Add 4 cups of milk, cardamom powder, saffron mix well.(Reserve 1 cup of milk to add at the end to adjust consistency so here I have used approximately 1 litre of milk).

👉Pressure cook for 3 whistles and allow pressure to subside.

👉Open the cooker and again switch on the gas.

👉Add in the reserved milk if the Payasam is thick and adjust the consistency to your liking.

👉Meanwhile simultaneously in a heavy bottom pan add sugar, spread it evenly and allow it to dissolve and turn amber colour or golden brown colour without burning it.

👉Add this Caramel carefully to the Payasam and mix well.

👉Next add the condensed milk and check for sweetness and adjust accordingly and continue to boil for few minutes.

👉Finally roast cashews and raisins in 1 tbsp ghee and add it to the caramel payasam, mix well and switch off the gas at desired consistency.

👉Note this payasam thickens very quickly so adjust consistency accordingly while serving by adding warm milk.

Preparation Time-20 minutes 

No comments:

Post a Comment

Thank you for visiting Divya's Nalabhagam.Comments and feedbacks are always welcome. Please don't spam with links.