Dulce de leche payasam recipe, with semiya

Semiya payasam with dulce de leche. Rich, creamy and caramel flavoured payasam. Simple and easy to prepare but very delicious payasam.

Dulce de leche is made by cooking sweetened condensed milk for long time which ends in caramel flavoured thicker creamy end product. I have tried this before, once and loved it. had as such. Wanted to try payasam with it and thought of making it for New year post too. So got two cans of condensed milk.

Tried a method of making dulce de leche in microwave oven. But somehow could not get the same even effect of the dulce de leche made in the pressure cooker method. So made in pressure cooker method itself referring Divya Kudua’s Easycooking blog. Payasam made with Dulce de leche was really rich and delicious.

Wishing all my readers a very Happy New Year! 😊

Dulce de leche payasam tips:

Dulce De leche is made using condensed milk in this recipe, so watch out for the sugar you add accordingly.

Serving suggestion: It can both be served hot/ warm or chilled. I love it chilled personally.

It can be refrigerated upto 2 days and also can be reheated in medium flame.

How to make dulce de leche semiya payasam:

1. Place condensed milk tin in a pressure cooked filled with half cooker water.
2. When first whistle comes, keep the flame in low and continue cooking for 40 mins. Let it cool down and open the tin for dulce de leche.
3. In a heavy bottomed vessel, heat ghee and roast vermicelli in low flame until golden.
4. Add water and cook until soft.
5. Pour in milk. Add 1/2 cup of prepared dulce de leche. Mix well to dissolve it.
6. Add sugar and adjust water if needed and bring to boil.
7. Once simmered for 2 mins, switch off the flame.

Serve cold or warm as needed.

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Semiya payasam with dulce de leche

Semiya payasam with dulce de leche. Rich, creamy and caramel flavoured payasam. Simple and easy to prepare but very delicious payasam.

Course Dessert

Cuisine Indian

Prep Time 10 minutes

Cook Time 1 hour

Servings 6

Cup measurements

Ingredients

• ½ cup Semiya vermicelli
• 1 tin Condensed milk – 1 tin 329g
• 3 tbsp Sugar
• 1 cup Milk
• 1 & 1/2 cup Water
• ½ tsp Ghee

Instructions

• Place condensed milk tin in a pressure cooked filled with half cooker water.
• When first whistle comes, keep the flame in low and continue cooking for 40 mins. Let it cool down and open the tin for dulce de leche.
• In a heavy bottomed vessel, heat ghee and roast vermicelli in low flame until golden.
• Add water and cook until soft. Pour in milk.
• In goes 1/2 cup of prepared dulce de leche. Mix well to dissolve it.
• Add sugar and adjust water if needed and bring to boil. Once simmered for 2 mins, switch off the flame.

Notes

You can add powdered cardamom and cashew nut fried in ghee too. Once cooled, it gets slightly thicker, so adjust milk or water as needed.