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5 from 2 votes
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  • Sugar - 1/4 cup
  • Butter - 1/2 tbsp unsalted
  • Whole fat Milk - 1 + 1/2 cup hot
  • Pistachio - few
  • Almond flakes – few


  • 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


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  1. 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
  2. Avoid burning the caramel as it will make the payasam bitter
  3. Cook the caramel at low flame and turn off the flame immediately after it is formed else it might crystalize
  4. Always use hot milk
  5. Cooked Semiya, rice, sago, etc. can be added to sago payasam
  6. Adjust the sugar according to your taste. the color of the payasam depends on the amount of sugar
  7. Boiling the kheer for a longer time will result in thick payasam
  8. Instead of sugar, Jaggery can use for caramel refer caramel Phool makhana
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