Instant Caramel Paal Payasam, creamy and decadent South Indian dessert that adds a delicious twist to the traditional Kerala payasam. This dessert combines the rich creamy flavors of milk, rice and sugar making it a perfect treat for special occasions like Vishu, Onam, Janmashtami, or family gatherings. Prepare easily in Electric Pressure cooker, this payasam combines tradition with convenience, creating a perfect fusion of flavor and efficiency. Pressure cooking technique is the secret where the magic happens without any human effort yet retaining the authentic richness.
Why Caramel Paal Payasam is a Must-Try
Caramel Paal Payasam is very similar to the Ambalapuzha Temple style Paal Payasam. Traditionally this payasam is made with hours of stirring milk on low heat. The same results can be achieved without any elbow grease in this recipe using the short-cuts given below. There is hardly any stirring as it is a dump and pressure cook recipe with very little attention needed in cooking process. A perfect dessert for festive occasions, especially if you’re celebrating with a Kerala Sadhya (feast)! This dish is a wonderful way to end a grand South Indian meal, and its beautiful golden color is sure to impress guests.
FAQs
Paal means milk and payasam means creamy pudding. Grain used here is a special variety of rice, called unakalari
A dessert is typically made with rice, milk, sugar, and a hint of cardamom. By caramelizing the sugar first, this version of payasam has a deeper, richer flavor than the traditional Paal Payasam, making it a unique treat for sweet lovers.
Traditionally only a special variety of rice, called unakalari is only used for paal payasam making in Kerala. It is the (broken) red rice cultivated in South India. After harvesting this variety is directly dried stored after de husking unlike Matta rice which is cooked once then de husked then stored.
You can use any shorter grain rice that is starchy for this recipe. Basmati, Spanish rice or any rice of your choice but please note the cooking time may vary accordingly. When in doubt always reduce cooking time check the doneness and cook more if required.
Tips for the Perfect Caramel Paal Payasam
- Use good quality rice - If rice gets mashed up fast then then there is no bite to dessert and simply a sweet gloopy mixture.
- Use Full-Fat Milk: For a rich, creamy texture, use full-fat milk.
- Pressure cooker : Instant pot makes the recipe perfect every time. Just remember to use a squeaky clean inner pot, lid and washer else the milk will split. Do not add all the milk all together. It will spew.
- Cooking correctly: Cook rice in 2 parts water one part milk ratio. This helps even cooking. Do not add sweetness before rice is cooked as it will stop the cooking process and harden the rice.
- Patience is Key: Stir the caramel slowly and cook the payasam on low heat to achieve the perfect consistency.
- Secret ingredients :
- Dulce de leche - Instead of plain condensed milk add this caramelized version for color and flavor. If unavailable in your country then use any caramel sauce (topping for ice cream) for your convenience. Caramelizing sugar on low flame in an empty pan and carefully adding boiling hot water to get the desired result also works.
- Evaporated milk : It adds body and thickness to the payasam without making it too sweet.
Ingredients for Instant Caramel Paal Payasam
Steps for making Kerala style Kheer :
- Boil the rice adding milk and sugar so the rice has some flavor of milk yet cook evenly with the help of water.
- If milk alone is added then the rice would not cook but most often remain hardened.
- Sweetness is also added only after the rice is cooked.
- Adding too much water will make the payasam runny hence add more liquids only after the rice is cooked as per taste requirements.
- Keep stirring when pot is open else it will burn at the bottom very quickly.
Other delicious payasams to try from the blog:
Instant caramel paal payasam
Ingredients
- 2 tbsp Broken red rice
- 2 tbsp La lechera 2 scoops / dulce de leche
- 1 tin Evaporated milk 12 oz / 354 ml
- 2 cups Whole milk
- 4 pods Cardamom with pods Crushed
Instructions
- Wash the rice 2-3 times add it to the instant pot. Add 2 cups of water and 1 cup of milk. Stir and pressure cook for 30 minutes in manual mode. Allow it to stay on low for another 30 minutes(do not open lid or release pressure. Open the lid and check if the rice is cooked. (not mashed). Give it a stir.
- Now add the remaining milk, evaporated milk and two scoops of La lachera / dulce de leche stir well Add cardamom crushed along with pods. Switch on the cooker and cook on low in until the milk thickens slightly (Hardly takes 5-6 minutes).Continiously stir else the bottom will burn. Switch off heat and pour into another container and serve as required.
Notes
Caramel Paal Payasam is a beautiful fusion of flavors that elevate the traditional Kerala Paal Payasam. Whether you’re looking to try something new for Onam or simply want a unique dessert to impress, this Caramel Paal Payasam is the ultimate indulgence. With its easy-to-follow steps and delightful taste, this recipe will be a favorite in no time. Give this unique, rich, and creamy dessert a try, and savor the authentic taste of Kerala at home!
Meena
Mohan
Hi there, Made for Vishu..never thought the payasam would turn out this good.Thanks for the easy recipe.
elephantsncoconuttrees
Thank you so much for the positive feedback.