Caramel Rice Payasam

Take a pan and add 1 cup sugar to it. Put the flame on medium-low and allow the sugar to melt slowly.

No need to stir initially. Once all the sugar melts, stir it quickly and allow it to turn light brown in colour.

Add 200 ml of water immediately into the caramelized sugar and mix it quickly.

Initially, the caramelized sugar will get solidified but slowly melts and starts bubbling.

Immediately switch off the flame and keep it aside.

Note: This is the trickiest part of the recipe. Please don’t leave the stove and go away during the caramelizing process.

Now put a pan on flame add 1 tablespoon ghee into the pan and allow it to melt.

Add 2 tsp chopped cashew nuts, almonds, pistachios and raisins into the pan and fry them on medium flame for a few seconds and take them out to a separate plate or bowl.

Put 2 litres of milk to boil. Put the flame in medium-high and stir it at regular intervals until the milk starts boiling.

Turn the flame low and add crushed cardamoms into it. Reduce the milk to almost 80%.

After this, add Rice mix into it and cook it on low flame for another 25-30 minutes until the rice gets cooked completely and you get the desired consistency.

Stir the payasam in regular intervals or else it will stick to the bottom of the pan.

Now add the prepared caramel and ghee-roasted nuts into the payasam and mix it well.