Recipe for easy caramel payasam with broken rice and vanilla made in the instant pot. Easy recipe for caramel payasam.
Making payasam/milk-based desserts has become effortless after the instant pot has come into the kitchen. No more stirring the milk for hours and standing in front of the stove keeping vigil so the milk does not boil over or scorch in the pan.
Caramel Payasam is a super easy dessert and a crowd favorite at parties. The secret to my caramel payasam is the addition of a little vanilla extract (the real deal) at the end that elevates the flavor of the payasam.
Here are some notes that might help while making the caramel payasam.
Milk Full-fat milk is preferred for making this recipe as it yields a rich and creamy payasam. Skimmed milk can be used but the payasam will not be thick in texture.
Caramel syrup Be careful while making caramel syrup as the caramel will be very hot and a small careless ness will leave one with burnt skin.
Frying cashews for the payasam DO NOT use a lot of ghee to fry the cashews and the raisins. The payasam tastes best when served cold. So when refrigerated, the ghee will solidify and the solid ghee does not give a good mouthfeel when eaten. It turns out greasy. So add very little ghee for frying the cashews and the raisins.
Sugar Adjust the sugar according to your taste. For special occasions, reduce the sugar from 1/2 cup to 1/4 cup and add a 200ml can of condensed milk for that rich taste. If using condensed milk, add it at the end. No need to cook the condensed milk.
Here are the things you can buy online for making caramel payasam Instant Pot Electric Pressure Cooker https://amzn.to/3QfwKUc Nutri Blender PRO https://amzn.to/3qJ1guh Basmati Rice https://amzn.to/3IUeD1S Seeraga Samba Rice https://amzn.to/3wA9RDf Vanilla Extract https://amzn.to/41oZQGi
Here is the video of Caramel Payasam | Recipe For Caramel Pal Payasam Made In The Instant Pot | Easy Payasam Recipe
For Making Caramel Syrup
1/4 cup sugar 2 tablespoon water 1/2 cup hot water
Other Ingredients
1 liter of full-fat milk 2 tablespoons seeraga samba rice (or) basmati rice 1/2 cup sugar 1 teaspoon real vanilla extract 2 teaspoon ghee 2 tablespoons broken cashews 2 tablespoon raisins
For making the caramel syrup
Place a heavy-bottomed pan on the stove and add the sugar to the pan. Sprinkle little water on the sides. Do not disturb or saute the mixture. The sugar will form crystals. Let it just be. The heat of the pan will slowly make the sugar dissolve. After dissolving, it will slowly start to brown on the edges. After about a couple of minutes, it will become dark and amber. At that stage, gently mix with a silicone spatula.
Be careful while making caramel syrup as the caramel will be very hot and a small careless ness will leave one with burnt skin.
At this stage, add hot water. Mix well and switch off the flame. The caramel syrup is ready. Set aside.
To make the payasam
Pour a liter of milk into the instant pot. Pulse the rice in a small mixie/coffee grinder to make it into bits. Do not make it into a powder. We need the rice broken coarsely. Add the broken rice to the instant pot. Add the sugar and the caramel syrup. Mix well to combine.
Close the instant pot, lock the lid into place, and set the pressure release knob to the sealing position. Select and press the steam function on the instant pot. Set the timer for 45 minutes.
After 45 minutes, wait for the pressure to cool completely. DO NOT release pressure as the milk inside will foam up and spill everywhere. Open the instant pot after the pressure settles.
Mix well. The cream would have formed a layer on top. You can remove the cream layer, whisk well, strain, and then add it back for a creamier texture.
Heat a small kadai and roast the broken cashews in ghee till golden. Once the cashews are golden, add the raisins and saute for a few seconds. Add the roasted nuts and raisins to the payasam.
Finally, add the vanilla extract. The vanilla and caramel flavors go together really well.
Now, Refrigerate the payasam for at least 6 hours. After refrigeration, the payasam will be very creamy and the texture will be to die for.
Serve chilled. This payasam tastes best when served really cold.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 45m
For Making Caramel Syrup
1/4 cup sugar 2 tablespoon water 1/2 cup hot water
Other Ingredients
1 liter of full-fat milk 2 tablespoons seeraga samba rice (or) basmati rice 1/2 cup sugar 1 teaspoon real vanilla extract 2 teaspoon ghee 2 tablespoons broken cashews 2 tablespoon raisins
For making the caramel syrup
Place a heavy-bottomed pan on the stove and add the sugar to the pan. Sprinkle little water on the sides. Do not disturb or saute the mixture. The sugar will form crystals. Let it just be. The heat of the pan will slowly make the sugar dissolve. After dissolving, it will slowly start to brown on the edges. After about a couple of minutes, it will become dark and amber. At that stage, gently mix with a silicone spatula.
Be careful while making caramel syrup as the caramel will be very hot and a small careless ness will leave one with burnt skin.
At this stage, add hot water. Mix well and switch off the flame. The caramel syrup is ready. Set aside.
To make the payasam
Pour a liter of milk into the instant pot. Pulse the rice in a small mixie/coffee grinder to make it into bits. Do not make it into a powder. We need the rice broken coarsely. Add the broken rice to the instant pot. Add the sugar and the caramel syrup. Mix well to combine.
Close the instant pot, lock the lid into place, and set the pressure release knob to the sealing position. Select and press the steam function on the instant pot. Set the timer for 45 minutes.
After 45 minutes, wait for the pressure to cool completely. DO NOT release pressure as the milk inside will foam up and spill everywhere. Open the instant pot after the pressure settles.
Mix well. The cream would have formed a layer on top. You can remove the cream layer, whisk well, strain, and then add it back for a creamier texture.
Heat a small kadai and roast the broken cashews in ghee till golden. Once the cashews are golden, add the raisins and saute for a few seconds. Add the roasted nuts and raisins to the payasam.
Finally, add the vanilla extract. The vanilla and caramel flavors go together really well.
Now, Refrigerate the payasam for at least 6 hours. After refrigeration, the payasam will be very creamy and the texture will be to die for.
Serve chilled. This payasam tastes best when served really cold.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 45m
Find it online : https://www.kannammacooks.com/caramel-payasam/
Recipe for traditional Kongunadu style cauliflower kuzhambu served for breakfast with idli and dosai. Recipe with detailed video.
Even if you are pudhu maapilai (new bridegroom), you won’t be served Kari soaru (meat feast) every day in kongunadu. You will be served with a superb thakkali kuzhambu or this cauliflower kuzhambu for breakfast along with idli and dosai and the works. I promise, no one misses the meat if this kuzhambu is served for breakfast. This is a flavor-packed curry that goes so well with idli and dosai. In places like Pollachi and the South, potatoes are added to the curry while it’s also made just with cauliflower alone in many places. The roasted spice masala gives a nice robust flavor to the kuzhambu. The curry has a little addition of tamarind. If using tangy country tomatoes, you can even skip the tamarind part. This dish just smells like kari kuzhambu. It goes well with rice too. Do try this recipe at home and I am sure that it will become a regular.
Cauliflower Cauliflower that we get in the market in India almost always has small worms and their eggs sticking inside the florets. Soaking the florets in salted hot water for about five minutes brings out all the impurities. Some households add a little turmeric to the hot water while soaking. After soaking for 5 minutes, strain the water and use the cauliflower in the recipe as desired.
Tomatoes If using country tomatoes that are very sour, omit the tamarind. Country tomatoes / naatu thakkali is preferred for making this recipe. If you cannot source Tamil-style country tomatoes, use regular tomatoes along with a little tamarind.
Cooking oil I have used gingelly oil for making the kuzhambu today. Groundnut oil or coconut oil can also be used for making this cauliflower kuzhambu.
Here are the things you can buy online for making the recipe Ikea Non-Stick/Stainless Steel Frying Pan https://amzn.to/347Rry7 Teak-wood Chopping Board https://amzn.to/3hZa4qm Serrated Knife Set https://amzn.to/3HN9M3D Heavy Duty Indian Mixie https://amzn.to/3GptNKD Glass Mixing Bowls (500 ml) https://amzn.to/3hMJnVD
Here is the video of Cauliflower Urulai Kuzhambu | Kongunadu Style Cauliflower Potato Curry For Breakfast | Side Dish For Idli And Dosai
For the Roasted Masala Paste
2 teaspoon gingelly oil 1/4 inch piece of cinnamon 2 cloves 3/4 teaspoon fennel seeds 1/4 teaspoon cumin seeds 1 tablespoon coriander seeds 4 dried red chillies 1/4 teaspoon black pepper 1 pod country garlic 1 sprig of curry leaves 1/2 cup Indian shallots, sliced 1/2 inch piece tamarind 3 tomatoes, country variety, chopped 1/2 teaspoon salt 1/2 cup fresh shredded coconut 1/2 cup water
Other Ingredients
500 grams cauliflower florets 2 teaspoon gingelly oil 1/2 cup onions, finely chopped 1 sprig curry leaves 1/2 teaspoon turmeric powder 1/2 teaspoon salt 2 potatoes peeled and diced 3 cups water (divided) 2 sprigs coriander leaves, chopped
For the Roasted Masala Paste
First, lets make the main prep for this kuzhambu, the roasted masala paste. Heat oil in a pan on a low flame. Add a small piece of cinnamon and cloves. Add the fennel seeds, cumin seeds, coriander seeds, dried red chillies, black pepper, garlic, and curry leaves. Roast on a low flame for a minute. Make sure not to burn the spices. Add the sliced shallots, a small piece of tamarind (if using) and saute till the shallots are soft and starting to brown. Add the tomatoes and the salt. Saute till the tomatoes are soft and mushy. Once the tomatoes are mushy, add the fresh coconut and cook for a minute more. Remove the pan from heat and let the mixture cool a bit. Grind everything with little water to a smooth paste. Set aside.
For making the kuzhambu
Heat oil in a pan and add in the onions and the curry leaves. Saute for a couple of minutes till the onions are soft. Add the turmeric powder and the salt. mix well to combine. Add the diced potatoes if using and add some water to cook the potatoes. Mix well. Cover the pan with a lid and cook for 10 minutes on medium flame. Add the cauliflower. Add the masala paste. Wash the mixie with water and add it back to the pan. Mix well to combine. Cover the pan with a lid and cook for 10 minutes on medium flame. The curry is ready. Finish the curry with a generous sprinkling of coriander leaves. Serve with tiffin items or rice
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
