இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Caramel Payasam is an innovative and delicious payasam/kheer variety. There are many different payasam varieties that are popular in South India with different flavors like javvarisi payasam, paruppu payasam, semiya payasam, paal payasam, etc. Caramel payasam is a thick and creamy payasam flavored with caramel.
Recipe Notes
- I have added semiya to make the payasam. You can also add sago/javvarisi or sooji/rava instead of semiya.
- Once the samiya is cooked, add the milk and boil it well for 15 to 20 minutes for a creamy texture.
- The caramel payasam has a mild sweet taste and you can add sugar according to your taste.
- Use boiled milk for cooking.
- When caramelizing sugar, keep the flame low. Otherwise, sugar may burn.
Other varieties – Carrot Kheer, Rava Payasam, Wheat Flour Gulab Jamun, Bhapa Doi, Wheat halwa, Boondi Laddu, Carrot Halwa, Almond kheer, Rava Kesari, Ashoka Halwa.
Semiya kheer flavoured with caramel
- 2 tsp Ghee
- 1/4 cup Semiya
- 3/4 liter Milk (750ml)
- 1/4 cup Sugar + 3 tsp
- 1/4 cup Condensed milk
- Roasted cashew nut and raisins as needed
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Heat 2 tablespoons ghee in a pan and add ¼ cup semiya.
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Put it on medium heat and fry till light brown.
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After frying, add the required amount of water and bring to a gentle boil.
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Once the semiya cooked well, add 3/4 liters of milk.
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Bring to a boil over medium heat for 15 to 20 minutes stirring occasionally.
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When the payasam boils well and thickens, add 1/4 cup of sugar and mix.
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Sprinkle 3 tablespoons of sugar in a heavy saucepan.
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Then put on low heat until sugar is dissolved and caramelized.
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Then add ¼ cup condensed milk.
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Stir until the condensed milk changes color and turns brown over low heat.
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Then add the caramel mixture to the payasam and stir.
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Mix well and add cashew nuts and raisins fried in ghee.
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Yummy caramel payasam is ready.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
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Heat 2 tablespoons ghee in a pan and add ¼ cup semiya.
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Put it on medium heat and fry till light brown.
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After frying, add the required amount of water and bring to a gentle boil.
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Once the semiya cooked well, add 3/4 liters of milk.
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Bring to a boil over medium heat for 15 to 20 minutes stirring occasionally.
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When the payasam boils well and thickens, add 1/4 cup of sugar and mix.
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Sprinkle 3 tablespoons of sugar in a heavy saucepan.
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Then put on low heat until sugar is dissolved and caramelized.
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Then add ¼ cup condensed milk.
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Stir until the condensed milk changes color and turns brown over low heat.
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Then add the caramel mixture to the payasam and stir.
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Mix well and add cashew nuts and raisins fried in ghee.
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Yummy caramel payasam is ready.
