Caramel sago (payasam) kheer

Name: Caramel sago (payasam) kheer
Total time: 1800 s
Yield: 4 peoples
Cuisine: Indian
Ingredients: 1/4 cup sugar for caramel; 1/2 cup nylon sago; 221/2 cup milk; 1/2 tsp cardamom powder; 2 tbsp chopped nuts; 1 tsp ghee; 1/4 cup condensed milk

Muniswari.G @muniswari_0205

Chennai

#EF Caramel sago Payasam is more than just a sweet dish—it is a conversation starter at any celebration. Easy to prepare, rich in flavor, and beautifully presentable, this payasam bridges tradition with creativity. Served warm or chilled, it delights all age groups, making it one of the most versatile payasams to include in your menu.

Muniswari.G @muniswari_0205

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Ingredients

30 minutes

4 peoples

1/4 cupsugar for caramel
1/2 cupnylon sago
221/2 cupmilk
1/2 tspcardamom powder
2 tbspchopped nuts
1 tspghee
1/4 cupcondensed milk

Saved

Steps

30 minutes

1

I used nylon sago in this recipe. U can also use white big ones known as maavu javvirisi in Tamil. Difference between them lies in the color and size. If you wish to use normal sabudana, you need to soak it atleast for 4 hours...
2

Place a heavy-bottomed pan on the stove and add the sugar to the pan. 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.
3

Be careful while making caramel syrup as the caramel will be very hot and a small careless ness will leave one with burnt skin. Allow it to turn a deep golden color, but don't let it get too dark or it will taste bitter. Keep the flame low-medium.
4

Gradually pour the milk while stirring continuously. The caramel will bubble up - keep stirring until it dissolves completely into the milk. Bring the mixture to a rolling boil and let it simmer on medium heat for about 12-14 minutes, stirring occasionally. The milk will take on a rich golden hue and develop a deep caramel flavor. Add sago mix well..
5

Simmer for another 10-15 minutes or until the sago turns translucent and the kheer reaches a creamy consistency. Scrape down the sides of the pot as it cooks. Press some sago pearls to see if its become soft. They should not be dense or chewy when you bite into them. That's your cue.
6

Now add condensed milk, cardamom powder mix well....
7
8

Now roast the nuts in ghee and add to the payasam.Mix well and serve hot or refrigerate for 30 minutes and serve.It tastes delicious.
9

Now ready....