Full cream Milk 4 cups Sugar 1/2 cup Nuts to garnish (optional) Raw rice or millets or basmati rice 3 tbslp Salt a pinch Video of how to make caramel payasam
Wash and soak the rice for 20 minutes. You can use millets or basmati rice. Even seeraga samba rice works out well. Add 1/4 cup of sugar into the cooker. Do not add water. Keep the flame medium.
Let the sugar caramalise and turn into golden brown, amber colour.
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Do not stir it often. Just keep a close eye on this. Once the sugar starts turning out golden colour, immediately pour the milk.
Better switch off the flame and pour the milk. You can add the raw milk. Be careful as it may splutter. Stir it once. You may find some sugar sticking to the bottom but do not worry, it will be ok once it is done. Drain the water from soaked rice and add it to the milk.
Cover the lid of the cooker and give one whistle. Sometimes it may flow. After one whistle, keep the flame in the lowest possible flame. If your stove do not have this option, heat a dosa pan and put the cooker on the top of the pan. Keep in low flame and let it sit for 30 minutes. Switch off the flame. Once the pressure completely subsides open the cooker. Add 1/4 cup of sugar, If you need the caramel payasam more sweeter add few more tblsp of extra sugar.
Stir it well. Add a pinch of salt. This balances the sweetness and the slight bitterness of the caramel. Thank you raji for giving me this tip. Garnish with nuts. I used almonds and pistachios.
We generally don’t add cardamom in paal payasam. I feel the overpowering flavour of cardamom suppress the caramel flavour.
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