Caramel Payasam recipe | Caramel kheer | South Indian Payasam recipe | kheer recipe collection | caramel recipe |easy kheer recipe | easy Payasam recipe is a quick instant Payasam variety that can be prepared with 15 minutes. A tasty make-ahead  dessert that goes well with Indian dishes as well as a non-Indian meal.
Is Butter required while making Caramel?
Caramel can be made without butter and it tastes good too. For a beginner, caramel might be challenging as there is a high chance of caramel turning bitter or crystallize. My mother-in-law mix sugar and butter while making Tirunelveli halwa inspired from that I started following it and it works like a magic. Caramel prepared in this way will never go wrong 😊
Can I use jaggery or other types of sugar instead of white sugar?
You can use brown sugar and make butterscotch Payasam and It tastes equally delicious. For a healthy Payasam, you can use jaggery like my caramel makhana but taste slightly differs.
Do I need this much amount of sugar for Caramel kheer?
I have tried various combinations of the milk + sugar ratio, personally, I like this ratio as it gives a nice color to the caramel kheer. Having a sweettooth I liked it but adjust the milk and sugar according to your preference. The color of the payasam depends on the caramel
Can I use room temperature milk for caramel payasam?
It is preferred to use hot milk while making payasam. Room temperature milk might crystallize the caramel. Always add the hot milk immediately after making a caramel.
Can I use rice, Semiya, or any add-on to the caramel Payasam?
Yes, the caramel can be added to any type of Payasam. It will make the payasam extra tasty. Instead of adding sugar recently, I tried adding the caramel to my pasta Payasam and it turned out super delicious. Â Â For the Caramel Kheer recipe video in English https://youtu.be/XZpJK5QtXv0 Â See more Payasam recipes
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Caramel recipe collection
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Ingredients:
Sugar - 1/4 cup Unsalted Butter - 1/2 tbsp Whole fat Milk - 1 + 1/2 cup (hot) Pistachio - few Almond flakes – few How to make Caramel payasam:
 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
Add 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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