Caramel Payasam recipe | Caramel kheer | South Indian Payasam recipe | kheer recipe collection | caramel recipe | easy kheer recipe | easy Payasam recipe with step by step pictures and video recipe. Check out the Caramel Kheer video in Tamil and Caramel Kheer video in English. If you like the video pls SUBSCRIBE to my channel
Caramel Payasam recipe | Caramel kheer | South Indian Payasam recipe | kheer recipe collection | caramel recipe |easy kheer recipe | easy Payasam recipe is a quick instant Payasam variety that can be prepared with 15 minutes. A tasty make-ahead dessert that goes well with Indian dishes as well as a non-Indian meal.
Is Butter required while making Caramel?
Caramel can be made without butter and it tastes good too. For a beginner, caramel might be challenging as there is a high chance of caramel turning bitter or crystallize. My mother-in-law mix sugar and butter while making Tirunelveli halwa inspired from that I started following it and it works like a magic. Caramel prepared in this way will never go wrong 😊
Can I use jaggery or other types of sugar instead of white sugar?
You can use brown sugar and make butterscotch Payasam and It tastes equally delicious. For a healthy Payasam, you can use jaggery like my caramel makhana but taste slightly differs.
Do I need this much amount of sugar for Caramel kheer?
I have tried various combinations of the milk + sugar ratio, personally, I like this ratio as it gives a nice color to the caramel kheer. Having a sweettooth I liked it but adjust the milk and sugar according to your preference. The color of the payasam depends on the caramel
Can I use room temperature milk for caramel payasam?
It is preferred to use hot milk while making payasam. Room temperature milk might crystallize the caramel. Always add the hot milk immediately after making a caramel.
Can I use rice, Semiya, or any add on to the caramel Payasam?
Yes, the caramel can be added to any type of Payasam. It will make the payasam extra tasty. Instead of adding sugar recently, I tried adding the caramel to my pasta Payasam and it turned out super delicious.
For the Caramel Kheer recipe video in English
Ingredients
- Sugar - 1/4 cup
- Butter - 1/2 tbsp unsalted
- Whole fat Milk - 1 + 1/2 cup hot
- Pistachio - few
- Almond flakes – few
Instructions
- In a heavy-bottomed pan add sugar and saute for 10 - 15 seconds
- Add butter and cook in medium flame, keep mixing continuously
- Butter will starts melting down. Keep mixing
- Sugar gets well incorporated with melted butter and change into a pale brown color
- Keep mixing, and simmer the flame to low
- Sugar melts down completely and sugar syrup changes color (like pale jaggery syrup), that is the caramel
- Switch off the flame and add hot milk carefully (watch out for splattering)
- Milk will raise and become frothy
- Turn on the flame to medium and mix well
- Payasam boils well
- Spirnkle cardamom powder and mix well
- Boil the Payasam for 5 -6 minutes, keep mixing once in a while
- Add Pista and almonds, mix well and switch off
Video
Notes
- Adjust the milk according to your taste. The color & flavor of this kheer may slightly vary based on the color of caramel also the sugar
- Avoid burning the caramel as it will make the payasam bitter
- Cook the caramel at low flame and turn off the flame immediately after it is formed else it might crystalize
- Always use hot milk
- Cooked Semiya, rice, sago, etc. can be added to sago payasam
- Adjust the sugar according to your taste. the color of the payasam depends on the amount of sugar
- Boiling the kheer for a longer time will result in thick payasam
- Instead of sugar, Jaggery can use for caramel refer caramel Phool makhana
Ingredients:
Sugar – 1/4 cup
Unsalted Butter – 1/2 tbsp
Whole fat Milk – 1 + 1/2 cup (hot)
Pistachio – few
Almond flakes – few
How to make Caramel payasam:
- In a heavy-bottomed pan add sugar and saute for 10 – 15 seconds
- Add butter and cook in medium flame, keep mixing continuously
- Butter will starts melting down. Keep mixing
- Sugar gets well incorporated with melted butter and change into a pale brown color
- Keep mixing, and simmer the flame to low
- Sugar melts down completely and sugar syrup changes color (like pale jaggery syrup), that is the caramel
- Switch off the flame and add hot milk carefully (watch out for splattering)
- Milk will raise and become frothy
- Turn on the flame to medium and mix well
- Payasam boils well
- Add cardamom powder and mix well
- Boil the Payasam for 5 -6 minutes, keep mixing once in a while
- Add Pista and almonds, mix well and switch off
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