30th September 2005, 07:19 AM
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 Caramel payasam
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. CP1.jpg Do not stir. It will start caramelizing. CP2.jpg When it becomes dark brown add ½ cup of hot water (beware, it will splash!) . Then add the milk, & washed and strained rice & mix well. CP3.jpg 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. Do not wait for a whistle - the milk is likely to overflow. Allow the pressure to drop. Open & add the sugar &mix well. CP4.jpg 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. CP5.jpg For the "ready-to-serve" payasam, please go to Get-Together Menus
Last edited by Chitvish; 11th December 2008 at 10:50 PM.
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