Caramel Payasam
Caramel Payasam is a delicious South Indian dessert that blends traditional rice pudding (payasam) with the rich flavor of caramel.
Caramel Payasam is made by boiling rice or vermicelli in milk, which is then sweetened with sugar that's been caramelized to a golden brown.
The caramel imparts a deep, rich flavor that contrasts beautifully with the creamy texture of the milk and the softness of the rice or vermicelli. The dish is often flavored with cardamom and garnished with cashews, almonds, and raisins that have been sautéed in ghee (clarified butter). Sometimes, a pinch of saffron is added to give it an aromatic and luxurious touch.
This dessert is commonly served during festivals and special occasions, and it offers a delightful twist on the traditional payasam by adding the complexity of caramel to its sweetness.
Ingredients:
1/2 cup rice (Basmati or any fragrant variety)
1 cup sugar
4 cups full-fat milk
1/4 cup water
2 tablespoons ghee (clarified butter)
8-10 cashews
8-10 raisins
4-5 almonds (sliced)
1/2 teaspoon cardamom powder
A pinch of saffron (optional)
Instructions:
Rinse the rice thoroughly and cook it in a pot with 2 cups of water until soft. Alternatively, you can pressure cook the rice for 2-3 whistles.
In a heavy-bottomed pan, add 1 cup of sugar . Heat on medium until the sugar melts and turns a golden brown color (caramelizes). Keep it aside .
Once the sugar is caramelized, slowly add the 4 cups of milk to the caramelized sugar while stirring continuously. The mixture will bubble, so be cautious. Keep stirring until the caramel dissolves into the milk.
Add the cooked rice to the milk and caramel mixture. Let it simmer on low heat for 10-15 minutes, stirring occasionally until the payasam thickens to your desired consistency.
In a small pan, heat the ghee and fry the cashews, almonds, and raisins until golden brown. Add these to the payasam.
Mix in the cardamom powder and saffron (if using) and stir well.
Serve warm or chilled, garnished with a few extra nuts or saffron strands.
