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Paneer payasam

Rich and tasty Paneer payasam
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Ingredients

  • 3/4 cup grated paneer soft
  • 1/2 cup sugar
  • 3 cups milk
  • Chopped pistachios and chopped almonds
  • 1/8 tsp Cardamom powder
  • Pinch of salt
  • 1 tbsp ghee

Instructions

  • In a heavy-bottomed pan, add ghee and heat on a medium flame
  • When ghee melts, add  sugar and cook on medium flame, keep mixing continuously
  • Sugar starts to melt and change to a pale 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
  • Turn down to the lowest flame and add hot milk carefully (watch out for splattering)
  • Milk will rise and become frothy
  • Turn to  medium flame; mix well and cook for 10 minutes
  • Payasam boils well; mix well between
  • Sprinkle cardamom powder and salt;  mix well and boil for 5 minutes
  • Add paneer and Boil the Payasam for 2-3 minutes, keep mixing once in a while
  • Finally, sprinkle roasted pistachios and almonds, mix well, and switch off

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Notes

  1. Adjust the milk according to your preferred payasam texture
  2. Avoid burning the caramel as it will make the payasam bitter
  3. Cook the caramel at low flame
  4. Always use hot milk. avoid cold milk
  5. Adjust the sugar according to your taste. the color of the payasam depends on the amount of sugar
  6. Instead of sugar, Jaggery can use for caramel refer caramel Phool makhana
  7. always use soft paneer
  8. Use grated or crumbled paneer. avoid paneer cut into pieces
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