Caramel Thinai Payasam

 

This caramel payasam recipe can be done using any rice variety. Here I used thinai (Foxtail millet) a millet variety. Only 3 ingredients in this recipe.

For this recipe you can caramelize the entire sugar quantity (or) you can caramelize 50% of the sugar quantity and the rest of the sugar as such.  

Here I caramelized 50% of the sugar quantity.

*Ensure to read the notes for perfect payasam.

 Ingredients:

1.      Full Cream Milk – 1litre (boiled)

2.     Thinai- 1/4 cup (washed)

3.     Sugar – 1/2 cup (or based on your sweet level)

Thinai (foxtail millet)

To make caramel thinai payasam:

1.   In a heavy bottom cooker add ¼ cup sugar and switch on the stove on low flame without taking a hand stir continuously till it turns golden brown and into a syrup/ sauce consistency as shown in the picture.

2.   Now add 1 litre of boiled warm milk to that caramel syrup gradually. If you add entire milk at once, milk will overflow from the pan and also lots of fumes will come.

3.   Once you add milk you will see the caramelized sugar becoming hard/turning into a crystal. Don’t worry as you keep stirring continuously on a medium flame caramelized sugar will get melted again and will mix with milk.

4.   Once it gets melted and mixed with milk add ¼ cup washed thinai and mix well.

5.   Now add the remaining sugar and mix well. Then closed the cooker and cook on low flame for 20 minutes.

6.   Don’t mind if the cooker whistles in between just stick on with the time mentioned.

7.   After 20 minutes, turn off the stove and once the pressure settles down open the cooker.

8.    If the consistency of the payasam is not thick just cook it for another 5 to 10 minutes in open mode on low flame.

9.   Once the payasam becomes thick turn off the stove.

  Now yummy delicious caramel thinai payasam is ready. 

Note:

1.      If caramel syrup is overcooked that is if the colour turns dark(black) kindly discard the caramel because it will taste bitter and spoil the taste of the payasam.

2.     Before adding milk kindly ensure to remove the spatula. If you miss doing it. just waiting till the caramel melts after adding milk. Because the spatula would have sticked with the caramel.

3.     If you are a beginner it’s better to switch off the stove and add milk gradually.

4.     If your using any long/ medium grain rice ensure to pulse it roughly in the mixer jar before adding.  

5.     Depending upon the quantity of milk cooking time will vary.

6.     The reason to add boiled milk is to avoid curdling of milk while making payasam.

7.     Based on the quantity of sugar you caramelize the colour and taste of the pasayam will vary.

8.     Once if you use full cream milk you will get that thick and creamy texture for the payasam.