Caramel Payasam
If you make it once , it is bound to become an all – time favourite in the house !
The flavour is unbelievably good !
Milk - 1 litre ( preferably full fat )
Thin variety of rice(basmati or jeeraga samba) - ¼ cup heaped
Sugar - I cup
Soak the rice for 15 mins.
It is preferable to do this in a pressure cooker or a big pressure pan to prevent
overflowing of milk.
Heat the cooker very well on a high flame till it gets really hot.
Add 1 tbsp of sugar.
Do not stir.
It will start caramelizing.
When it becomes dark brown add ½ cup of hot water (beware, it will splash!) .
Then add the milk, & washed and strained rice .
When the milk starts boiling well close the cooker and put the weight.
At once , put the flame on sim and pressurise for 25 mtes.
Allow the pressure to drop.
Open & add the sugar &mix well.
Close again & put the weight.
Do not put on the flame again.
Open after atleast 15 mtes.
The payasam will be pale pink in colour with a very nice aroma.