Caramel Payasam

Cooks in: 30 Minutes Serves: 2 People

Caramel Payasam is made by caramelising sugar and then cooking starch along with the sauce, so that the smell infuses into the pudding. Generally rice is used for this sweet. I have used millet poha and got a rich creamy payasam with caramel flavour!


  • 1/2 Cup Foxtail Millet/Thinai  Flakes
  • 2 Cups + 1 Cup Milk
  • 5 Tsp Sugar (as sweetener)
  • 1 Tbsp Sugar (for making caramel syrup)
  • 1/3 Cup Water
  • 2 Tbsp Nut Powder (mix nuts of cashews, almonds and pumpkin seeds and make powder)


  1. Wash and drain millet.
  2. In a 2 Ltr Pressure Cooker, add 1 tbsp of sugar and allow it to caramelise. No need to add water.
  3. This will be done in a minute. Reduce the heat to minimum.
  4. When sugar turns into nice golden brown colour, add water.
  5. Add the washed and drained flakes and 2 cups of milk.
  6. Close and cook on low heat for 10 minutes. Switch off.
  7. Open after 5 minutes and add sugar, nut powder and mix well. Again close the cooker with weight on.  No need to cook further. Everything gets blended nicely in the retained heat.
  8. Open after 10minutes, add 1 cup of hot milk and mix thoroughly.
  9. Flavourful caramel payasam is ready!

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  1. Today tried caramel payasam. Awesome. Taste was out of heaven. Wat an aroma! I have not added elaichi or any flavour but the caramel flavour plunged deeply into my heart making me drool. The caramel millet and milk had a great chemistry to one another. Family loved it. My two year old grandson liked and licked it. Easy tasty desert and healthy too. ????????????

    1. Hi Geetha,
      Actually this payasam doesn’t require any flavouring agent, as the caramel itself is so aromatic! Happy to know that your grand son enjoyed it thoroughly. Kids give honest opinions and I am happy to receive one from a toddler!! Thanks for validating the recipe.

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