caramel kheer recipe | caramel vermicelli payasam | caramel semiya kheer with detailed photo and video recipe. unique and tasty milk and vermicelli based kheer recipe with sugar caramel toppings. it is an ideal milk-based dessert alternative to the popular and traditional seviyan kheer recipe. it can be ideally served as after meal dessert or can also be made for any celebrations and festival feast.
i am big fan of kheer recipes. any variation of payasam with milk is my all-time favourite. back in my hometown, rice kheer is one of the premium and frequently made dessert recipe. i might have developed the taste for it, during my childhood days. however, after relocating to australia, i have been experimenting with these milk-based dessert recipes a lot. one such variation is the caramel kheer recipe. i personally like the colour of the kheer and also the taste when caramelised sugar is added. moreover, as a topping, i have added caramel crystals which make it even more interesting. if you are bored with the same kheer recipes, certainly this is an ideal kheer variation with a blast of flavour in each bite.
furthermore, i would also like to add some more tips, suggestions and variations to caramel kheer recipe. firstly, the caramelisation process is generally done with sugar as it is fail-proof and also easy to make. however, you can also use jaggery as an alternative to sugar. it would make it more healthy and tasty, but can be tricky to prepare it. secondly, do not use thin vermicelli noodles, sheer kurma noodles or falooda noodles for this recipe. it may get dissolved while cooking with caramel sauce. lastly, the caramelisation of sugar solidifies immediately, especially if the kheer is cold. so ensure to maintain a good temperature of both kheer and caramel sugar.
finally, i request you to check my other related dessert recipes collection with this post of caramel kheer recipe. it also includes my other related recipes like caramel bread pudding, caramel custard, apple kheer, pal payasam, paneer kheer, sabudana kheer, seviyan kheer, rava kheer, badam kheer, carrot kheer. further to these, do visit my other related recipe categories like,
caramel kheer video recipe:
recipe card for caramel vermicelli payasam recipe:
caramel kheer recipe | caramel vermicelli payasam | caramel semiya kheer
Ingredients
for kheer:
- 1 tsp ghee / clarified butter
- 1 cup vermicelli / semiya
- 4 cup milk
- ½ cup sugar
- ¼ tsp cardamom powder
other ingredients:
- 1 tsp ghee / clarified butter
- 2 tbsp raisins
- 2 tbsp cashew
Instructions
- firstly, in a large kadai heat 1 tsp ghee and roast 1 cup vermicelli on low flame until it turns golden brown.
- now add 4 cup milk and give a good stir.
- boil for 7 minutes or until the semiya is cooked completely.
- now to prepared caramelised sugar, in a pan take ½ cup sugar.
- keep stirring and cook on low flame until the sugar melts.
- continue to cook until the sugar syrup turns golden brown.
- pour the caramelised sugar over the kheer and mix well. make sure the kheer is super hot, else the caramelised sugar will harden if the kheer is cold.
- continuously stir until everything is well combined.
- simmer for 2 minutes or until everything is fully cooked. keep aside.
- in a pan heat 1 tsp ghee and roast 2 tbsp raisins and 2 tbsp cashew.
- roast until the cashew turn golden brown.
- pour the dry fruit over the kheer and add ¼ tsp cardamom powder. mix well.
- finally. enjoy caramel semiya kheer piping hot or chilled.
Nutrition
how to make caramel kheer with step by step photo:
- firstly, in a large kadai heat 1 tsp ghee and roast 1 cup vermicelli on low flame until it turns golden brown.
- now add 4 cup milk and give a good stir.
- boil for 7 minutes or until the semiya is cooked completely.
- now to prepared caramelised sugar, in a pan take ½ cup sugar.
- keep stirring and cook on low flame until the sugar melts.
- continue to cook until the sugar syrup turns golden brown.
- pour the caramelised sugar over the kheer and mix well. make sure the kheer is super hot, else the caramelised sugar will harden if the kheer is cold.
- continuously stir until everything is well combined.
- simmer for 2 minutes or until everything is fully cooked. keep aside.
- in a pan heat 1 tsp ghee and roast 2 tbsp raisins and 2 tbsp cashew.
- roast until the cashew turn golden brown.
- pour the dry fruit over the kheer and add ¼ tsp cardamom powder. mix well.
- finally. enjoy caramel semiya kheer piping hot or chilled.
notes:
- firstly, make sure not to burn caramelised sugar, else the kheer will not taste good.
- also, while pouring the caramelised sugar over kheer, the kheer needs to be super hot. else the caramelised sugar will harden.
- additionally, adjust the amount of sugar to your preference.
- finally, caramel semiya kheer tastes great when prepared slightly creamy.