Caramel rice kheer | Caramel payasam | Caramel kheer

Rice kheer recipe is an exotic Indian dessert recipe which is prepared during the festive season to celebrate joy and happiness among close ones. Caramel rice kheer aka caramel payasam is one of the finest variations of kheer recipes. Caramel kheer is known for its unbeatable taste, unique colour, caramel flavour and rich & creamy texture. This succulent dessert is the amalgamation of rice, milk, caramelized sugar syrup and cardamom with some raisins and chopped dry nuts. It is mostly relished as dessert after lunch.

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How to make Caramel Kheer (step wise photos)
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Indian sweet recipes play a vital role in Indian culinary as well as Indian culture. In any part of India, festivals or ceremonies are incomplete without sweets. In fact, someone’s success or any good news is celebrated by sharing sweets with their close ones. Any celebration with homemade sweet recipes makes every occasion more special and worthier. And when it comes to homemade sweets, kheer, phirni recipes and halwa recipes strike first in any homemaker’s mind. Kheer is a perfect dessert to celebrate the occasions like Eid, Raksha Bandhan, Janmashtami, Diwali, Holi etc.

Caramel kheer is prepared all over India in different ways using different techniques or different compositions of ingredients. There is no hard and fast rule to prepare it. In every way, it tastes luscious. This kheer recipe is known by different names in the different subcontinents of India. In the North, it is known as caramel kheer. In the East, it is popular caramel payesh. In the South, it is known as caramel payasam.

From Diwali to Raksha Bandhan, any occasion is perfect to prepare this sweet dish. This delicious dessert has now become part and parcel of our life on special occasions, especially on birthdays. After all, it is our Indian tradition to prepare kheer for that person to shower blessings and love. The best part of the recipe is that it is a kid’s friendly dessert and toddlers can also have it. Caramel rice kheer is one of the most favourite desserts of my daughter. When I prepare this dessert and serve her, I can see inimitable happiness in her eyes.

Caramel rice kheer is a super simple recipe which requires minimal ingredients to get prepared. It requires a little time to get prepared, but the difficulty level of cooking it is low. Just the part of preparing caramel syrup is a little bit tricky but not tough. If you can expertise on this part then you can consider it a full-proof recipe, and nothing can go wrong with it. The best part of the recipe is that it can be prepared in large portions without investing any extra effort which makes it a perfect dessert option for small parties and get-togethers.

Caramel kheer is a slow-cooking recipe but it’s completely worth spending every second on this luscious creamy dessert. According to grannies, it tastes best if it is cooked slowly with patience and love without any shortcuts. This golden rule is surprisingly applicable to all the ranges of chawal ki kheer.

• First of all because of its unbeatable taste and flavour.
• It is very easy to make.
• It gets prepared with very limited ingredients
• It’s gluten-free and vegetarian
• It’s a toddler-friendly dessert if you skip the chopped nuts.

Milk: The primary ingredient of the recipe which provides a base for the dessert. Always use full-fat milk for the recipe.

Sugar: It is used to sweeten the kheer. The sugar is caramelized first and then added to the kheer.

Chopped nuts and raisins: Chopped nuts are used in the kheer to provide flavour and bite. You can use a choice of nuts like cashew, pistachio, almond or walnut for the recipe. The addition of raisins enhances the taste of the dish.

Clarified butter or ghee: Another important ingredient for the recipe. It is used to fry dry fruits. Don’t replace it with vegetable oil. Ghee gives a nice flavour to the dish.

Cardamom: It is used as a flavouring agent for the kheer recipe. In most Indian sweets, elaichi aka cardamom is used to enhance the flavour of the desserts.

Caramel rice kheer with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share a few interesting facts about the Indian dessert. If you follow the recipe step by step, then you will get the perfect caramel rice kheer recipe on the very first attempt.

• Always use good quality pulao rice and full-fat milk for the recipe.
• Wash the rice in the water a couple of times and soak it for 15 minutes.
• Always caramelize the sugar on low to medium-low flame. Don’t turn the flame high because it gets burnt very quickly on a high flame.
• Always keep at least 1 cup of water ready during the time of caramelizing the sugar. Once the caramelizing has been done, pour the water into it and give a quick mix or else the sugar may get overcooked and taste bitter.
• Kheer is a slow-cooking recipe. So, it’s always better to cook it on low flame.
• Stir the content at regular intervals of time, especially the sides and bottom of the pan to avoid sticking.
• Adjust the amount of sugar according to your taste.
• You can choose your choice of dry fruits for the recipe.

To prepare kheer or phirni, always use full-fat milk. It gives the best result. Normally, in the traditional recipe, neither khoya, mawa nor condensed milk is used to make it yummier or to thicken its texture. For this recipe, I have followed the same to uphold the authenticity of the dish.

Always use a heavy bottom non-stick pan to prepare kheer. It helps to prevent the burning of milk and resist sticking to the bottom of the pan. It even helps the milk to not stick along the sides of the pan.

Any kind of uncooked rice can be used for the recipe. But aromatic pulao rice works best for this recipe. It goes fantastic with the recipe.

Normally, cardamom pods are used to flavour up the dessert and nothing else because the caramelized sugar syrup induces a nice aroma to the kheer.

To prepare the caramel kheer, first, wash the rice in water and then soak it for 15 minutes at normal temperature water. Then drain the water and keep it aside.

Now, take a pan and add 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 brown in colour. Then add ¾ cup water immediately into the caramelized sugar and mix it quickly. Initially, the caramelized sugar will get solidified but slowly melt. Immediately switch off the flame and keep it aside. This is the most tricky part of the recipe. Please don’t leave the stove and go away during the caramelizing process.

After this, put a pan on flame and allow it to become completely dry. Add ghee into the pan and allow it to melt. Add chopped cashew nuts, almonds, pistachios and raisins into the pan and fry them on a medium flame for a few seconds and take them out to a separate plate.

Then put the milk to boil and add cardamoms to it. Reduce the milk to almost 80%. After this, add the soaked rice 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 kheer in regular intervals or else it will stick to the bottom of the pan.

Now add the ghee-roasted dry fruits into the pan and mix it well. Then add the caramel syrup into the pan and mix it well. Cook it on low flame for another 7-8 minutes until you get the desired consistency. Then switch off the flame. Usually, the kheer turns thick after cooling down. So it is better to switch off the flame when the kheer is slightly thin.

Many kheer recipes have already been shared in my previous posts. You may check a few of them like

Seviyan kheer
Carrot kheer
Makhane ki kheer
Sabudana kheer
Lauki ki kheer

..And Many more…

1 Cup = 250 ml

• 2 litre full-fat Milk
• ½ cup Rice
• 1 cup Sugar
• ¾ cup Water
• 5 Cardamoms aka Elaichi
• 2 tablespoons Cashew nuts, chopped
• 2 tablespoons Almonds, chopped
• 2 tablespoons Pistachios, chopped
• 2 tablespoons Raisins
• ½ tablespoon Ghee (clarified Butter) for frying the dry fruits

1. Wash the rice in water and then soak it for 15 minutes at normal temperature water. Then drain the water and keep it aside.
2. 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 brown in colour.
3. Add ¾ cup 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.
4. Now put a pan on flame and allow it to become completely dry. Add ½ tablespoon ghee into the pan and allow it to melt.
5. Add 2 tablespoons chopped cashew nuts, 2 tablespoons chopped almonds, 2 tablespoons chopped pistachios and 2 tablespoons raisins into the pan and fry them on medium flame for a few seconds and take them out to a separate plate or bowl.
6. Put 2 litres of milk to boil. Put the flame in medium-high and stir it at regular intervals until the milk starts boiling.
7. Turn the flame low and add 5 cardamoms into it. Reduce the milk to almost 80%.
8. After this, add the soaked rice 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 kheer in regular intervals or else it will stick to the bottom of the pan.
9. Now add the ghee-roasted dry fruits into the pan and mix it well.
10. Add the caramel syrup into the pan and mix it well. Cook it on low flame for another 7-8 minutes until you get the desired consistency. Note: Usually the kheer turns thick after cooling down. So it is better to switch off the flame when the kheer is slightly thin.
11. Switch off the flame. Now your caramel kheer is ready to serve.

Transfer the caramel kheer into serving bowls. You can choose to serve at room temperature or even chilled. Serve this palatable Indian dessert to your friends, relatives and family and spread happiness.

After cooling down the caramel kheer recipe to room temperature, transfer it to an airtight container and refrigerate it. In this way, you can store the kheer for 3-4 days.

But the kheer can’t be frozen in a freezer. The kheer may curdle and get spoiled after defrosting.

Caramel rice kheer | Caramel payasam | Caramel kheer

Serves: 8 Prep Time: 5 minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 Cup = 250 ml

• 2 litre full-fat Milk
• ½ cup Rice
• 1 cup Sugar
• ¾ cup Water
• 5 Cardamoms aka Elaichi
• 2 tablespoons Cashew nuts, chopped
• 2 tablespoons Almonds, chopped
• 2 tablespoons Pistachios, chopped
• 2 tablespoons Raisins
• ½ tablespoon Ghee (clarified Butter) for frying the dry fruits

Instructions

1. Wash the rice in water and then soak it for 15 minutes at normal temperature water. Then drain the water and keep it aside.
2. 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 brown in colour.
3. Add ¾ cup 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.
4. Now put a pan on flame and allow it to become completely dry. Add ½ tablespoon ghee into the pan and allow it to melt.
5. Add 2 tablespoons chopped cashew nuts, 2 tablespoons chopped almonds, 2 tablespoons chopped pistachios and 2 tablespoons raisins into the pan and fry them on medium flame for a few seconds and take them out to a separate plate or bowl.
6. Put 2 litres of milk to boil. Put the flame in medium-high and stir it at regular intervals until the milk starts boiling.
7. Turn the flame low and add 5 cardamoms into it. Reduce the milk to almost 80%.
8. After this, add the soaked rice 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 kheer in regular intervals or else it will stick to the bottom of the pan.
9. Now add the ghee-roasted dry fruits into the pan and mix it well.
10. Add the caramel syrup into the pan and mix it well. Cook it on low flame for another 7-8 minutes until you get the desired consistency. Note: Usually the kheer turns thick after cooling down. So it is better to switch off the flame when the kheer is slightly thin.
11. Switch off the flame. Now your caramel kheer is ready to serve.