Caramel white chocolate palada kheer (payasam) Recipe

Cooking Directions

• STEP 1.In a heavy-bottomed pan, melt sugar over medium heat until it turns golden brown and caramelized.
• STEP 2.Add the palada (rice flakes) to the caramelized sugar and mix well.
• STEP 3.Pour milk into the pan and bring it to a boil. Reduce the heat and simmer until the palada is cooked and the kheer thickens.
• STEP 4.Add white chocolate to the kheer and stir until it melts and blends well.
• STEP 5.Remove from heat and let it cool. Serve chilled or at room temperature.
• STEP 6.Garnish with chopped nuts or grated white chocolate before serving, if desired.

Cooking Tips

• Make sure to stir the caramelized sugar continuously to prevent it from burning.
• You can adjust the sweetness of the kheer by adding more or less sugar according to your taste.
• For a vegan version, you can use plant-based milk and dairy-free white chocolate.
• To enhance the flavor, you can add a pinch of cardamom powder or saffron strands to the kheer.
• Leftover kheer can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Serve the caramel white chocolate palada kheer chilled or at room temperature.
• Garnish with chopped nuts or grated white chocolate for an extra touch of elegance.
• This kheer can be served as a dessert after a meal or as a sweet treat on festive occasions.
• Leftover kheer can be stored in an airtight container in the refrigerator for up to 2 days.