Friday, 15 August 2014

Caramel Payasam

I always love desserts.. crave for desserts. (Who dont !!) I will find occsations so make some sweets. But my weight gain is a big speed breaker for this. So nowadays i restrict myself so much and keep away from sweets.

This caremel payasam i heard first time in facebook, i had no clue what that was. But when i knew the method.. phew.. simple one. But tastes unique.

Semiya - 1 cup
Milk     - 1/2 litre (full cream preferable)
Sugar  - 5 tbsp
Ghee   - 2 tbsp
Water  - 3 tbsp
Cashew, Badam, Dry grapes for garnishing.

1.Heat a non stick pan, add ghee and fry cashew and dry grapes, drain them keep it aside
2. In the same pan, fry the semiya till it is golden brown.
3. This step is advisable even if the semiya is ready made fry one, since frying in ghee will get good flavour. Keep it aside.
4. Take a deep thick bottom pan (pressure cooker is a good choice)
5. Heat the pan in high flame till it gets very hot.
6. Sprinkle 2 tbsp of sugar in the pan, do not stir. The sugar melts and turn brown.
7. Now turn the stove to medium flame and add the water in the pan carefully, as it will splash.
8. Add the milk and the fried semiya stir it occasaionally.
9. When the milk rises, change to low flame and keep stirring.
10. Add the sugar according to ur taste.
11. Turn off the stove when semiya is cooked well.
12. Add the fried cashews, dry grapes, and sliced badam for garnishing.
13. Serve Chill/ Hot.

1. The payasam can be made with rice also in same way, though we need not fry the rice, we jus need to cook it in the milk with the pressure cooker lid closed, and allow 3 vissels.
2. Elaichi powder can be added, but it might supress the caramel flavour.
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