Tips

Submitted by jayamohan on Wed, 2009-08-19 06:56 My Gallery

When you make any payasam using milk (with semia, rice or javvarisi), towards end add some 'caramalised sugar' so that both the taste and colour are enhanced.
'Caramalised sugar' is nothing but a tablespoon of sugar melted in low fire to a light brown colour and to a honeylike consistency. Please try this and give your feedbacks.
I find it very useful.

Lata's picture

Lata

Thu, 2009-08-27 15:19

Jayaji, I'll be making payasam often during the golu season (even though we wouldn't not be celebrating), so I'll let you know how I find this tip. Smile

nithyaashok's picture

nithyaashok

Wed, 2009-12-02 01:58

What is said is perfectly correct, we follow the same method while preparing adaprathaman. Iam sure, i will enhance the taste and colour of the payasam. Thanks for sharing the tips

gsaikripa's picture

gsaikripa

Mon, 2010-08-02 06:25

thanks for the tips...Jaya ma'm

riya_mrv's picture

riya_mrv

Thu, 2010-09-30 02:47

There is one more way to make your payasam more interesting to the kids. You can add custard powder to you pal payasam which will make it thicker and creamier like a pudding when chilled. And you can later serve it by adding small chunks of fruits and honey to garnish!