Caramel Vermicelli Payasam: How To Make Caramel Vermicelli Kheer | Caramel Semiya Payasam | Kheer Recipe | Indian Sweets
Caramel Vermicelli Payasam is a luxurious twist on a beloved South Indian dessert that promises to elevate your festive celebrations. This decadent sweet treat begins with the simple yet transformative step of roasting vermicelli in ghee, which imparts a nutty aroma and a beautiful golden color to the dish. But the true magic lies in the caramelization of sugar, which adds a deep, toasty sweetness that perfectly complements the creamy richness of milk.
As the vermicelli gently simmers in the caramel-infused milk, the flavors meld together, creating a dessert that's both comforting and indulgent. The addition of cardamom brings a warm, aromatic note, while a generous sprinkle of roasted nuts adds a delightful crunch, making each spoonful a burst of flavor and texture.
Caramel Vermicelli Payasam is not just a dessert—it's an experience, steeped in tradition yet elevated with a modern twist. Whether you're preparing it for a special occasion, a festive gathering, or simply to satisfy a sweet craving, this payasam is sure to impress with its rich flavors and inviting aroma. Serve it warm or chilled, and let the caramelized goodness bring a touch of sweetness to your celebrations.
Ingredients (measures for 1 cup vermecilli and serves 6-7 people)
- 1 cup vermicelli (thin)
- 3/4 - 1 cup sugar (adjust to taste)
- 3 cups full-fat milk
- 2 tablespoons ghee
- 4 cup water
- 1/4 teaspoon cardamom powder
- 2 table spoon of coconut flakes
- 2 tablespoons cashews
- 2 tablespoons raisins
Step-by-Step Recipe: Caramel Vermicelli Payasam
Step 1: Roast the Vermicelli
Heat 1 tablespoon of ghee in a heavy-bottomed pan.
Add 1 cup of thin vermicelli and roast on medium heat until it turns golden brown, stirring continuously to prevent burning.
Once roasted, set the vermicelli aside.
Step 2: Prepare the Caramel
In the same pan, add 1/2 cup sugar and 1/4 cup water.
Heat on medium flame, allowing the sugar to dissolve and caramelize. Stir occasionally until the sugar turns a deep amber color.
Step 3: Add Boiled Milk and Water Mixture
In a separate pot, bring 3 cups of full-fat milk and 1 cup of water to a boil.
Gradually add the boiled milk and water mixture to the caramel in the pan, stirring constantly. Be careful as the mixture may bubble up.
Continue stirring until the caramel fully dissolves into the milk.
Step 4: Cook the Vermicelli
Add the roasted vermicelli to the caramel-milk mixture.
Cook on low heat, stirring occasionally, until the vermicelli softens and absorbs the flavors.
Add 1/4 teaspoon of cardamom powder and mix well.
Step 5: Fry the Nuts and Coconut Flakes
In a small pan, heat 1 tablespoon of ghee.
Add 2 tablespoons of cashews and fry until they turn golden brown.
Add 2 tablespoons of coconut flakes and fry until they are lightly toasted.
Add 2 tablespoons of raisins and fry until they puff up.
Remove from heat and add the fried nuts, coconut flakes, and raisins to the payasam.
Step 6: Final Touches
Stir the payasam well, allowing the flavors to meld together.
If you prefer a richer flavor, add a little more ghee before serving.
Step 7: Serve and Enjoy
Remove the payasam from heat and let it cool slightly.
Serve warm or chilled, garnished with additional roasted nuts and coconut flakes if desired.
For an extra touch of flavor, consider adding a few drops of vanilla essence or a pinch of saffron to your Caramel Vermicelli Payasam. Vanilla essence will impart a delightful, aromatic sweetness, while saffron adds a luxurious, exotic touch with its unique fragrance and vibrant color. Both options can elevate the taste of your payasam, making it even more special for festive occasions or a comforting treat.
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