- Traditionally Modern Food

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In a heavy-bottomed pan, add sugar and saute for 10 - 15 seconds
Add butter and cook on a medium flame, keep mixing continuously
Butter will start melting down. Keep mixing
Sugar gets well incorporated with melted butter and changes 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), which is the caramel
Switch off the flame and add hot milk carefully (watch out for splattering)
Milk will rise 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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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