Caramel payasam is a delicious South Indian dessert made with creamy milk, sugar, and caramelized sugar for a rich and sweet flavor. It is typically garnished with nuts like cashews and almonds for added crunch and flavor. This dessert is perfect for special occasions or as a sweet treat after a meal. Try making caramel payasam at home to impress your friends and family with this unique and tasty dessert.
Caramel Payasam
Course: DessertCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesA simple dessert recipe made with caramel.
Ingredients
Milk – 4 cups
Sugar – 4 to 5 tablespoons
Cashew Nuts – few
Ghee – 1 teaspoon
Rice flour or rawa – 2 teaspoons
Directions
- Boil milk (without adding any water) and keep aside.
- In a heavy bottomed vessel, sprinkle two tablespoon sugar and keep it on medium flame. Do not stir. After few seconds, it will start melting and then it turn brown (caramelized). Now add just two tablespoon water and mix well.
- Add the boiled milk and stir well. Bring it boil once again. Add rawa or rice flour mixed with little water. Reduce the heat and stir well. Add remaining sugar and let it boil in low heat. Fry the cashew nuts in ghee and add to the payasam
- Mix well and serve hot.
hi kamala,
how is the taste and look of the caramel payasam different from that of normal payasam. Also is 4 to 5 tablespoons of sugar enough for 4 cups of milk
Your recipes are much appreciated
Cheers
Anu
Hi Anu, Caramel payasam have the caramel flavour and caramel colour, whereas normal milk payasam is white and tastes like milk. For 1 cup milk one tablespoon is the measure of sugar. It is sufficient.
hi kamala, i liked this payaasam a lot it was quiet good n lovely……
i love your recipes….
cheers
shivali
Hi Shivali,
Thank you for visiting my site and your comments.
Hi Kamala
I am going to try
This payasam tomorrow for new year
Jai
hai,
a very authentic site for good south indian recipes… i plan to try your ribbon pakoda and caramel payasam…for diwali. i have a doubt regarding the payasam recipe. can i add paste of soaked badam( i have a good stock!!!) instead of rawa or rice flour??? if so typically how many almonds should i use for , say, i litre of milk??? btw… is your 1 cup the standard cup measurement of 250 ml?? thanx in advance…
regards,
valli.
Hi Valli,
Thank you for visiting. 1 cup is 250ml standard cup. You can try with almond powder also. For 1 litre milk, you can add 3 to 4 teaspoons of powder. If you have more almonds, you can try Badam Halwa too.
Thank U ma’m…
i plan to soak almonds, remove the skin and make a paste before adding to the caramelised milk…
regards,
valli.
Hi Kamala,
Thank you for this recipe. I tried it but the proportion of milk and caramelized sugar of 1 litre: 2 tablespoons doesn’t seem to be enough. There was no caramelized sugar flavour and it only tasted of milk and sugar. So I separately caramelized more sugar and added it to the milk.
I also wanted to ask you for how long you should finally boil the milk (till thick consistency?). And the ghee in the picture surely looks like more than one teaspoon….
Thanks!
Hi,
I have used two tablespoon sugar for 4 cups milk (May be 400 ml) and not 1 litre milk. For one litre you have to add more sugar. When you add rawa or rice flour at the end, it will become thick within few seconds and no need to boil for more time.
Hi mam,
this is another 1 of ur receipes, which attracted my family. I’m trying 1 by 1 of all ur receipes for each occasions and all had came out well till now…..All ur receipes are so easy to understand and simple to prepare, that v can make an attempt confidently.
Good Going……..
We really need more and more receipes from you, since many festivals are in line like golu, diwali, etc etc…..
Thanks a lot!!!!
Thank you Srimathy for your kind comments. Festival recipes are also available in our site. Will update soon.