Mango Kheer is a creamy rich payasam made with milk, rice, sugar and fresh mango puree. It is one of those desserts that feels festive but still simple enough to make at home quickly. The flavor of mangoes blend beautifully with cooked rice, milk, giving smooth and sweet taste.

This kheer can be served warm during winter or chilled in summer time. Both ways it taste really good but chilled version feels more refreshing. Mango Kheer is more filling and also a nice way to enjoy seasonal mangoes in a dessert form.

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About Mango Kheer

Mango Kheer is a fruity twist to the usual rice kheer or payasam. This recipe is made by simmering rice in milk until soft and thick, then flavored with saffron, condensed milk and fresh mango puree. Finally garnished with nuts and small mango cubes, it becomes a delightful bowl of payasam.

The flavor is unique because of combination of mango sweetness and milk richness. Rice adds body to kheer while saffron and cardamom gives mild aroma and flavor. Mango puree should be added only after cooling the kheer, else milk might curdle, so timing is important here.

There are few variations you can try with this recipe. Instead of rice you can use vermicelli, millet or even sago. Each one gives slightly different texture but the mango flavor shines in all. Sweetness can also be adjusted depending on how sweet your mangoes are.

I usually prepare Mango Kheer when mango season is in full swing. It feels special after meals, and my family likes it cold straight from fridge. Sometimes I even serve it for small gatherings since it looks bright and tastes different from regular payasam.

Mango Kheer Ingredients

• Basmati rice - I have used basmati rice, just grind coarsely. It gives body to kheer and cooks soft inside the milk. You can also use raw rice if don't having basmati.
• Milk - I used full fat milk for rich taste. Milk is base so more creamy the milk, better the kheer taste.
• Sugar - I added sugar for sweetness. Adjust depend on mango natural sweetness. Some variety are very sweet so maybe you need less.
• Mango pulp - I used fresh mango pulp made from ripe mango. It adds fruity flavor and golden yellow color. Avoid fibrous mango in this recipe.
• Saffron - I soaked saffron in warm milk. It gives lovely aroma and pale yellow tone. You can skip but I like mild flavor it brings.
• Condensed milk - Sometimes I add condensed milk to make kheer more rich and thick. It also enhance sweetness. You can skip if you don't have.
• Ghee - I have used ghee for fry cashew. It adds nutty flavor to final dish.
• Cashews - I fry cashews in ghee till golden and then add on top. It gives crunch and richness.
• Cardamom powder - I sometimes add pinch, it blend well with mango and milk. You can skip if you don't like cardamom taste.
• Chopped mangoes - I like adding fresh mango cubes while serving. It makes kheer taste fresh and gives small bite of fruit with creamy payasam.

Similar Recipes

• Paal payasam
• Moong dal payasam
• Aval payasam
• Carrot payasam
• Nungu payasam

How to make Mango Kheer Step by Step

1.Chop mangoes roughly. Take it in a blender and make a puree without adding water. Measure and keep aside.

2.Take basmati rice in a blender, grind it to a coarse mixture, Set aside. In a tablespoon of warm milk add saffron and let it soak.

3.Take milk in a vessel, add rice, then put a spoon inside the vessel (this is to avoid milk overflowing).

4.Take a pressure cooker put the stand add water to it then place the vessel containing milk on it. Add saffron milk.

5.Close with a lid and pressure for 15-20 minutes in low flame. Once pressure releases slowly open, then remove the spoon.

6.You can see the rice has cooked. Now transfer the milk to a heavy bottomed pan. Add sugar, it will become runny.

7.Let it simmer for 5 minutes,then add condensed milk and switch off. Let it cool down. When it is cooled(can be slightly warm) add mango puree.

8.Mix well.Add cardamom powder.

9.Heat ghee then add cashews and fry till golden. Add it to the kheer. Add chopped mango pieces while serving.

Garnish and serve warm / chilled.

Expert Tips

• Cooking rice - I usually grind rice little coarsely before cooking. It helps to cook faster and blend creamy with milk.
• Adding mango pulp - I always add mango puree only after kheer cools down. If added when hot, milk may curdle.
• Consistency - I make kheer slightly runny because it thickens after cooling. You can add little milk before serving if it looks too thick.
• Choice of mango - I always choose ripe sweet mango without fibre. Variety of mango makes big different in taste.
• Serving - You can serve it cold or warm. I like cold but some people enjoy warm specially in winter.

Serving and Storage

Serve Mango Kheer warm or chilled as dessert after meals. It goes well for festive days or even as refreshing sweet in summer afternoon. Add some mango cubes on top while serving for extra flavor. I usually store leftovers in fridge and it stays good for 1-2 days. Always keep it covered and stir once before serving again.

FAQS

1.Can I use store bought mango pulp?

Yes you can, but fresh mango pulp gives best flavor.

2.Can I replace rice with vermicelli?

Yes vermicelli works well, just cook it in milk before adding mango.

3.Why my kheer curdled after adding mango?

That happens if pulp is added while milk is hot. Always cool the kheer before mixing mango puree.

4.Can I make this sugar free?

Yes you can skip sugar and rely on sweetness of mangoes or add jaggery if you like.

5.Does it taste better chilled or hot?

Both ways good. I personally like chilled, it feels refreshing with mango flavor.

If you have any more questions about this Mango Kheer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Mango Kheer Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Mango Kheer Recipe | Mango Payasam Recipe appeared first on Sharmis Passions.

Arisi Paruppu Payasam is a creamy sweet dish made using rice, dal, jaggery and milk. It has a rich taste with a mild nuttiness from dals and the sweetness of jaggery. This payasam is mostly cooked during festive days or when we want to make a homely traditional desert.

The flavor of rice and dal cooked together with jaggery feels very comfort. You can serve it both warm or even chilled and it still taste very good. Unlike the regular paruppu payasam, this one has rice also, so it feels more filling and also gives that extra texture.

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About Arisi Paruppu Payasam

Arisi Paruppu Payasam is a South Indian style sweet desert often made during celebration and puja days. It mix rice, moong dal and little chana dal which makes the texture more thick and creamy after cooking. Then it is sweeten with jaggery that gives a natural taste.

This payasam has soft smooth texture with tiny bites of rice and dal here and there. The ghee fried cashew and raisins add crunchiness and sudden sweetness in between. The flavor of cardamom also blends nice with the jaggery and makes the whole payasam fragrant.

There are small variations peoples try. Some like to add only moong dal while some add both dals like this one. You can also use coconut milk for richer taste or even reduce the milk if you want it light. Jaggery may be replaced with sugar, but honestly jaggery gives the best taste for this payasam.

I usually make Arisi Paruppu Payasam on festival times or whenever some guests coming home. This arisi paruppu payasam / rice dal kheer comes out creamy and tasty. We usually make Paasi Paruppu Payasam and this was a different take on it, sure a great alternate to the usual dal payasam.

Arisi Paruppu Payasam is a traditional payasam made with rice and a combination of dals. When I was thinking of what to post for Tamil New Year my friend suggested me to try this payasam. I love any payasam with jaggery so tried it the next day itself and we all loved it.

Arisi Paruppu Payasam Ingredients

• Rice - I have used regular raw rice which give a soft texture when pressure cooked. You can also use sona masoori or ponni rice if you having that at home.
• Moong dal - This dal is roasted in ghee for nice aroma and gives mild nutty taste to payasam. It also help in making the texture more creamy.
• Chana dal - I add small amount of chana dal as it gives slightly grainy bite. You can skip it if don't have, but really it makes payasam more filling.
• Milk - I have used full cream milk. You can use toned milk or even coconut milk for different flavour. Milk make the payasam smooth and creamy.
• Jaggery - Gives natural sweetness and earthy taste. I melted and strain it to remove impurities. Sugar also can be use, but honestly jaggery is more healthy.
• Ghee - Used for roasting dal and also frying nuts and raisins. It add flavour and makes the payasam rich.
• Cardamom powder - Gives lovely fragrance to sweet and blend well with jaggery taste. You can crush cardamom fresh also.
• Coconut - I have add grated coconut for slight chewy bite here and there. You can also add in some coconut milk instead if you like.
• Cashews, Raisins - I have fried them in ghee until golden, cashew gives crunch and nutty taste. Raisins puff up nicely and give burst of sweetness in between.

Similar Recipes

• Paal payasam
• Moong dal payasam
• Aval payasam
• Carrot payasam
• Nungu payasam

How to make Arisi Paruppu Payasam Step by Step

1.Measure all the ingredients, rinse rice and dal separately. Now in a pressure cooker add a teaspoon of ghee add dal and roast it till nice aroma comes.

2.Now add rice and roast for 2 minutes. Then add water and ½ cup milk.

3.Now give a quick mix and pressure cook until soft and mushy, I gave 5 whistles. Mash it well with a ladle.

4.So that rice and dal is mixed well. Now add jaggery syrup and let it simmer for few minutes.

5.Now you can see it has blended well, at this stage add remaining ½ cup milk keeping the flame in low else there are chances for the milk to curdle.

6.Mix well and cook for few minutes in low flame. Then fry cashews till golden, then raisins.

7.Now the payasam is almost ready, add the fried cashews and raisins,grated coconut and cardamom powder and mix well.

Serve hot / warm!

Expert Tips

• Cooking rice and dal - I usually pressure cook for 5 whistle so that it become very soft and easy to mash. You can cook more if dal not turning soft.
• Adding milk - Always add milk in low flame after jaggery mixed well. I tried adding in high flame before and it got curdled.
• Adjusting thickness - Payasam becomes thick after cooling. I usually keep ¼ cup extra milk and add while serving if looks too thick.
• Frying nuts and raisins - Fry them in ghee only just before adding, it gives fresh flavour. I don't prefer frying and keep earlier.
• Coconut variation - You can add coconut milk instead of grated coconut. I tried both way, and coconut milk really gives richer taste.

Serving and Storage

Serve Arisi Paruppu Payasam with vada or appalam for a festive meal. It also goes well as a simple dessert after a regular lunch. You can serve it hot, warm or even chill it for few hours if you like cold desserts.

Store leftover payasam in the refrigerator for a day. Before serving again you can reheat it with little milk as it thickens on cooling.

FAQS

1.Can I skip chana dal in this recipe?

Yes you can skip, but adding little chana dal gives a nice bite in the payasam.

2.Can I make this with sugar?

Yes, you can but this recipe uses only jaggery for sweetness.

3.What if my payasam becomes too thick?

Just add some warm milk before serving and adjust the consistency.

4.Can I make this one day before?

Yes you can prepare it a day before and store in fridge. Just reheat with milk when serving.

5.Can I use coconut milk fully instead of dairy milk?

Yes you can, it will give a rich flavor and slight different taste but equally nice.

If you have any more questions about this Arisi Paruppu Payasam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Arisi Paruppu Payasam Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Arisi Paruppu Payasam Recipe appeared first on Sharmis Passions.

Apple almond kheer is a delightful no sugar added Indian style dessert fit for any festival. Flavoured and thickened with almond flour it is a quick and easy recipe that is perfect for beginners.

I am  not good when it comes to viral recipe trials. By the time I decide buy the ingredients and try it, the trend is over!
Clearly,it needs much more devotion and promptness. So that is an area we shall leave it to the enthusiastic experts. However there is one recipe I have been wanting to try and was waiting for the apple season to come. Enjoy my version of the apple kheer with no added sugar. 

What is apple kheer?

Made with full fat milk that’s slow cooks rice grits,  kheer is a must try  dessert. This is traditionally served in festivals  and grand Indian  weddings. We have added a whole collection of kheer in our post- Payasam pathaman and kheer
Apple kheer a fusion dessert  that embodies the idea of a kheer but has apples and almond flour to flavour and thicken. It is not a super sweet version , rather one to share at dinners or home gatherings.

Is this diabetic friendly apple kheer?

I make this with no added sugar or sweetener, just the sweetness from the apples making it a bit more on the diabetic friendly Indian dessert side. Please be aware that the apples are sweet enough, so moderate the portion size.

Ingredients to make almond apple kheer

Apple: crunchy sweet apples are the base flavour for this kheer. Personally, I like pink lady or red apples to make this kheer. I would avoid tart green apples as they can be too sour and may split the milk.

Butter or ghee:To kick off the caramelization and the colour on the apples, unsalted bautter or a small amount of ghee is helpful.You can use coconut oil if you are making it vegan. 

Almond flour: the almond flour gives a rabdi like feeling to the kheer. I use the blanched almond flour. If you don’t have these you can grind a few almonds or soak them and grind with the milk. Instead of almonds you can used any nuts of your preference like cashews, pistachios. Melon seeds or puffed makhana(lily seeds) powder also taste good and thicken the kheer easily.

Milk: full cream milk is best suited for this recipe. It has the right consistency and doesn’t easily split the milk when adding the sauteed apples. I would avoid almond milk to make this kheer among the plant based ones as it easily splits. You could use coconut or soy as well.

Sweetener: I have actually not added any in this recipe as the apples were super sweet and we like a mild sweetness for our kheer. You can add sugar as the milk boils. If adding jaggery syrup or maple syrup add it after you remove from heat. Alternatively date paste will be lovely in this kheer.

Spices: the common sweet spices used in Indian desserts are saffron and cardamom. I have used a few strands of saffron and powdered cardamom to finish the recipe.

Let’s make almond apple kheer

It does take a few steps to make this kheer, however, it is not a hard recipe to follow some absolutely recommend beginners to try it.

To prep the Apple: the Apple can be chopped like I have done or grated to have a smoother kheer. It is optional to peel the apple as this will be all about mouth feel. I leave the peels in as it gives a good bite. Once prepped add the apples to a pan with a touch of unsalted butter. On a low heat let this mix cook down and caramelize. Ensure that this is a low heat process. You can cover the apples for a minute if you feel they are dry. This captures the water from the juices allowing the apples to steam.

Boil the milk: in a separate sauce pan,  boil the milk. As it bubbles and boils, stir in the almond flour.
Thicken the milk the almond flour is the thickening agent. When the milk has started boiling and rising a bit, lower the heat to a simmer. Sprinkle the almond flour on the boiling milk. Stir well ensuring it is lump free. Let this cook down for about 5 to 6 minutes with stirring in between.

Add the apples: add the cooked apples into the mix and mix well. You can take off the heat at this point.

Flavouring the kheer: sprinkle cardamom powder and a few kesar strands and mix well.  At this stage my kheer is done. If you prefer to add sugar or jaggery syrup do so at this stage and mix well.

Is this a vegan kheer?

If you are using plant based milks the recipe can easily be turned vegan. Coconut milk or soy tastes good. For sauteeing and caramelizing the butter, coconut oil is best. 

Can we make this with other fruits?

Of course  you can change the fruits to make a variety of kheer. Mango ,jackfruit or plantain banana will be my first choice.
You can try dates and dried figs too. When using sweet dry fruits adjust the sugar accordingly.

Other quick try kheers

Sabudhana kheer
Sweet potato kheer
Mothichoor ladoo kheer
Rajgira kheer
Manipuri black rice kheer

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What is sabhudhana kheer?

Ingredients to make sabhdhana kheer

What are the best tips to make sabhdhana kheer better?

• Cooking down the milk: reducing the milk actually brings forth a creamy density. This flaours the tapicoa pearls really well.
• Evaporated milk cuts down a fair bit of the cooking time. It also doesn’t take away from the flavour.
• In certain recipes for the kheer you will find the addition of milk powder. This again increases the creaminess of the milk.
• Soak the tapioca pearls: it is no fun to bite into a hard centered tapioca pearl. So ensure you wash and then soak the tapioca pearls for a couple of hours

Is jaggery suitable to be added to this kheer instead of sugar?

You can certainly use jaggery in the place of sugar to make this recipe. If using jaggery, do not add it like you do with sugar. Instead dissole the jaggery in a bit of warm water and make a syrup. oil the syrup and remove the impruitirs that skim on top. When the cooking process for the kheer is finished, add the jaggery syrup after you remove the kheer from the heat. This will ensure the kheer is not curdled.

Meal prep for this kheer

Serving ideas for sabhudhana kheer

Can I make this kheer vegan?

Can I make this a sugar free dessert?

May it be any Indian festival, payasam, prathaman, pongal or kheer is the sweet ending. There is a certain bit of comfort we derive from hugging a bowl of this dessert. Resembling a pudding, the dessert is a combination of  a grain, fruits or seed cooked in milk and sweetened perfectly.Depending on the region where it is popular this dessert is slightly different and goes by the names payasam, payasa, payesh prathaman, pongal or kheer.

Why is this Indian pudding made?

Cleverly crafted the payasam or kheer is a age old tradition. The bowl of kheer symbolizes a celebration hence it is made for festivals, birthdays and any occasion to celebrate success. Combined with milk  (plant milk) and sweetness it is a beloved navivedyum (bhog) which is a divine offering.  If you look at the varieties carefully, you will notice the regional and seasonal changes that made to the basic recipe, still holding on to the very essence of celebration and sharing with love. 
Here is a collection of 25 varieties of this dessert that you can trust for your festival offering. Each one of them is tried and tested multiple times, some classic and some fusion. Save it and enjoy.

Try these payasam recipes

Payasams come in many forms. Listed here are some of the most popular and some unique payasams you must try when trying the south Indian meal.

Pink paal payasam: Kerala style payasam made with raw red rice and milk is a comforting recipe made famous for it pale pink hue. Made during Krishnashtami, Onam and Vishu the payasam is one of Kerala’s favorite.

Semiya payasam:  the classic adaptation of the thin vermicelli cooked in milk is one of the best propagated fusion recipes that we have all loved. Make it for a birthday, a get together or any festival and make some memories.This is also called the vermicelli kheer or seviyyan kheer.

Chatha chathayam: An ancient rice and coconut milk based kheer, flavored with jaggery and banana. This is a niche recipe made during Shastapreethi. It is also a vegan payasam.

Teff payasam :a clever use of the Ethiopian seeds to form a creamy payasam laced with shredded coconut.

Mongil arisi payasam: is a slow cooked pudding with bamboo rice and milk. It is a rare payasam recipe popular among the forest region where bamboo rice is more available.

Kadala parippu payasam: uniquely satisfying chickpea payasam from Sizzling tastebuds is to be savoured atleast once. The chickpea dal is roasted to bring out the best of flavours in this recipe.

Rice rava payasam:  Quick and easy payasam made with crushed rice (rice rava) and jaggery. Best part is it is done under 20 minutes, hence a brilliant idea for festival days that fall on busy week days.

Carrot payasam: orange or purple carrots make the most delicious drinking style payasam. Very often we make this during Navrathri.

Aval payasam: instant payasam idea with flaked rice and coconut milk the rice is loved for its quick comfort that I learnt from my husband’s family. 

Badami payasa: Enjoy this Karnataka style payasa made with almonds, coconut and milk from Preethis cuisine. It is rich and perfect for small serves and for festivals like Ugadi

Varagu paal payasam: slow cooked millet in milk is one of our house favorite. It is perfect for vrat days or naivedyum.

Nuruku godhambu payasam : done in Kerala style this crushed wheat based payasam is made during home celebrations. This is again a vegan payasam.

Chaler payesh: classic rice payesh made in Bengali style is a recipe from Evergreen dishes. The unique feature about thie recipe is the subtle fragrance from the added bayleaf.

What is the difference between payasam and prathaman?

For the love of Kerala, prathamans find thier way more often than payasams. Prathaman are a rustic style payasam made with coconut milk and jaggery. The slow cooked prathaman is often made with rice, fruits like plantain and jackfruit or dals. It is a bit thicker than payasam and best served on a banana leaf. This paysam stays good for a couple of days as well.These recipes are made for Onam, Vishu, Christmas and Easter.

Here is a collection of prathaman

Mango prathaman: Ripe mango and jaggery cooked in coconut milk is a seasonal prathaman recipe that is made often during Vishu.

Paalada prathaman : made using sundired rice flakes, milk and sugar the paalads prathaman is slightly different from the prathaman recipes that use jaggery and coconut milk.

Kadala parippu prathaman: made with Bengal gram the prathamn is a slightly ifferent version from the chickpea payasam.

Nendrapazham prathaman: made with ripe plantains nendrapazham prathaman is an unavoidable recipe for Onam once you have enjoyed it.

What is the difference between payasam and kheer?

Though cooked fairly similar, kheer is a smoother and thicker version of the Indian pudding compared to payasam. Compared to a payasam there is a lot of crushed nuts added to the kheers, where as in payasam it is a roasted bunch of nuts and raisins alonv with the ghee that is addded. Very often kheer can be seen served chilled where are payasams are preferably served warm. The differnece exists even in the way they are served. Payasams are served in a banana leaf or glasses with a spoon.however, kheer is usually served in small earthen bowls or any bowl as it is a bit thicker to have.

Must try kheer varities

Kheers as discussed re very similar to payasams. Here are some comforting and some special ones that you can use throughout the festival time

Rajgira Kheer: made popularly during navrathi season or vrat this is amde with popped amaranth seeds. gently and slowly cooked in milk it is an incredible mouth feel like little pops.

Sweet potato kheer:The most delicious creamy cooked sweet potato in milk an flavoured with jaggery or sugar and cardamom.

Chakhao ambui kheer: made with forbidden black rice it is a unique recipe that is fragrant and creamy and purple.

Kheer komola: this unique recipe with oranges in kheer is a seasonal speciality from The world through my eyes.

Mothichoor kheer: Fusion to the best,this kheer is made with crushed mothichoor ladoos and the warmth of milk.It is best served chilled.

Apple kheer: What is a better way to hve some apples than use them as a kheer. So fragrant this recipe from Mayuri’s jikoni will ensure your sweet tooth is well taken care of.

Bagarichi kheer: Bagar or millet based kheer is a delicate recipe made for Janmashtami, Check it out on The Madscientist Kitchen.

Paneer kheer; Is a royal creamy cottage cheese recipe, served chilled. This gluten free recipe is from Food trails.

Sago kheer: simple and easy yet comfortingly creamy kheer with tapioca pearls is one you should never miss. Make it with stands of saffron for that unique color and flavour.

Badam kheer: Soaked and ground almonds turned to the creamiest kheer. Try this from My cooking journey.

Phool Makahana kheer: Traditional kheer recipe made with foxnuts and nuts is a popular dessert for Holi, Navrathri or Diwali. Check it out from Cook with Renu.

Lauki kheer: Bottle gourd cleverly disguised as a dessert is an incredible idea for a kheer. Do try from Batter up with Sujata.

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Hope you have a sweet tooth to hold on to this incredible collection of Indian dessert that is essential to celebrate every festival at its best. Share with us if you have any unique ones you make so we can add it to the collection
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Looking for a wholesome, traditional dessert that’s both delicious and nourishing? This Saamai Paal Payasam is just what you need! Made with little millet, milk, and natural sweeteners, this creamy kheer is a perfect blend of taste and health. Whether you're celebrating a festival or just craving a comforting sweet treat, this recipe is a must-try. It’s simple to prepare, packed with nutrients, and has a rich, comforting flavor that keeps you coming back for more!

Saamai Paal Payasam is often made during South Indian festivals like Pongal, Navaratri, and Tamil New Year. It's also a popular choice for poojas and special family occasions, especially when people want a healthy, millet-based sweet.

This was inspired by my pal payasam recipe on this site.

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Ingredients

These ingredients were chosen to create a simple, wholesome, and flavorful dessert. Little millet is a nutritious grain that’s light and easy to digest, making it perfect for payasam. Milk adds richness and creaminess, while sugar provides the right amount of sweetness. Cardamom powder brings a fragrant touch of warmth, and ghee-roasted cashews add a delicious crunch and aroma that elevate the overall dish.

• Ingredients:
• Cardamom powder
• Little millet (Samai)
• Milk
• Cashews
• Ghee (clarified butter)
• Sugar

See recipe card for quantities.

Instructions

Substitutions

• Vegan: Replace dairy milk with coconut milk, almond milk, or any plant-based milk to make this payasam completely vegan. Use coconut oil instead of ghee for roasting cashews.
• Low Sugar: Substitute regular sugar with jaggery powder or natural sweeteners like maple syrup or stevia to reduce refined sugar content.
• Gluten-Free: Saamai (little millet) is naturally gluten-free, making this recipe safe for gluten-sensitive diets. Just be sure to use pure, uncontaminated ingredients.
• Nut-Free: If you have nut allergies, skip the cashews or replace them with seeds like pumpkin or sunflower seeds for a similar crunch.

Variations

• Festive Twist: Add a pinch of nutmeg or cinnamon along with cardamom for warm, festive flavors. Garnish with fresh rose petals or edible dried fruits for a beautiful presentation.
• Health Boost: Stir in some finely grated carrots or shredded coconut for extra nutrients and texture. You can also use jaggery instead of sugar for a more natural sweetness.

Storage

Store the payasam in an airtight container in the refrigerator. It will stay fresh for 2-3 days. Before serving, gently reheat on low heat and stir well—add a splash of milk if it has thickened too much.

This payasam is not recommended for freezing, as the texture can change and become grainy or watery when thawed.

Top Tips

Here are some top tips for making perfect Saamai Paal Payasam:

• Rinse the little millet thoroughly to remove any impurities before cooking.
• Cook the millet slowly in boiling milk on medium heat for a creamy texture.
• Stir occasionally to prevent the millet from sticking to the bottom of the pan.
• Allow the milk to reduce well—it enhances the flavor and thickens the payasam naturally.
• Roast cashews in ghee until golden brown for a rich, nutty crunch.
• Add sugar gradually and adjust sweetness to your taste.
• Use fresh cardamom powder for the best aroma and flavor.
• Serve warm or chilled, depending on your preference.
• Avoid freezing to keep the texture intact.
• For a special touch, garnish with saffron strands or dried rose petals

Related

Looking for other recipes like this? Try these: 

Recipe Card

The post Saamai Paal Payasam Recipe | Indian Millet Dessert Recipe appeared first on Subbus Kitchen.

Looking for a light and tasty dessert that's a little different? Try Cucumber Kheer! This South Indian sweet, also known as Vellarikkai Payasam, is made with cucumber, milk, and a hint of cardamom. It’s cool, creamy, and perfect for hot days or special occasions. This easy recipe is sure to surprise and delight—give it a try and see how delicious cucumber can be in a dessert!

Cucumber Kheer (Vellarikkai Payasam) is a light and cooling dessert, perfect for the hot summer months. It's sometimes made during festivals like Tamil New Year, Navaratri, or family poojas when a simple and refreshing sweet is preferred. Its mild, soothing taste also makes it a great choice for those following a satvik or Ayurvedic diet.

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Ingredients

This refreshing Cucumber Kheer combines grated cucumber with semolina and sago for a smooth, satisfying texture. Sweetened condensed milk and sugar bring the perfect sweetness, while cardamom powder adds a lovely aroma. Ghee-roasted cashews and raisins add a rich, crunchy contrast, and a splash of milk ties everything together into a creamy, delicious dessert.

• Grated cucumber
• Semolina (Sooji/Rawa)
• Sago (Sabudana/Jevvarasi)
• Sweetened condensed milk
• Sugar
• Cardamom powder
• Raisins
• Cashews
• Milk
• Ghee

See recipe card for quantities.

Instructions

Variations

Fruit-Enhanced Kheer: Add chopped fruits like pineapple, mango, or pomegranate seeds for extra sweetness and texture.

Spiced Cucumber Kheer: Add a pinch of saffron or a small piece of cinnamon stick while cooking for more depth of flavor.

Nutty Delight: Include a mix of nuts such as almonds, pistachios, and walnuts along with cashews for extra crunch.

Rose-Flavored Kheer: Add a teaspoon of rose water or garnish with edible rose petals for a floral twist.

Cucumber and Carrot Kheer: Mix grated carrot with cucumber for a colorful and nutritious version.

Storage

Refrigerate: Store the cucumber kheer in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days.

Avoid room temperature: Since it contains milk, avoid leaving it out at room temperature for more than 2 hours to prevent spoilage.

Stir before serving: The kheer may thicken or separate slightly when chilled—just give it a good stir and, if needed, add a little warm milk to loosen it up before serving.

Do not freeze: Freezing is not recommended as the texture may change and become watery when thawed.

Top Tip

• Use fresh, firm cucumbers for the best texture and flavor. Avoid overripe or watery ones.
• Grate the cucumber just before cooking to keep the kheer fresh and prevent it from becoming watery.
• Roast the semolina lightly to bring out a nutty aroma without burning it.
• Soak sago well and cook it properly until soft to avoid any crunchiness.
• Adjust the sweetness by tasting as you go—cucumber is naturally mild, so balance is key.
• Use cardamom powder for that classic fragrant touch; you can also add a pinch of saffron for extra aroma.
• Roast cashews and raisins in ghee until golden to add a rich, crunchy contrast.
• Cook on low flame after adding milk and condensed milk to avoid curdling.
• Serve chilled or at room temperature for a refreshing dessert.
• If the kheer thickens too much after refrigeration, stir in a little warm milk before serving.

Related

Looking for other recipes like this? Try these: 

Recipe Card

The post Cucumber Kheer Recipe | Vellarikkai Payasam Recipe appeared first on Subbus Kitchen.

               Gil-e-firdaus, a classic Dakhni dessert from the kitchens of Hyderabad has its presence in wedding feasts, celebrations and gatherings. A luscious and melt in the mouth dessert made with Sabudana, bottle gourd, khoya, cashew paste and milk. I remember having this dish during my stay in Hyderabad, I fell in love with this kheer instantly. This divine dessert can be served chilled or warm and traditionally served in earthen bowls, which lends an earthy taste. Hence the name GIL-E-FIRDAUS, meaning clay of paradise. 

         This classic dessert Gil-e-firdaus is commonly known as Kaddu ka kheer/ Kaddu ki kheer, as Bottle gourd is known as Kaddu in Hyderabad. As The holy month of Ramadan sets in, the intoxicating aroma of Haleem, Kababs and various desserts linger in the air around the bustling streets of Hyderabad. This divine Gil-e-firdaus a.k.a Kaddu ki kheer is also sold in the small eateries and stalls on the streets. It’s rich and luscious consistency makes it absolutely irresistible. 

The addition of khoa(khoya), cashew paste, and simmering sabudana and bottle gourd in full-fat milk makes it utterly creamy and divine.We have used Sabudana and kaddu(bottle gourd) here, but some add finely ground basmati rice as well to make it aromatic and more creamier. But simmering everything on low flame for longer period time is the key for this divine pudding. 

Ingredients needed to make GIL-E-FIRDAUS

• Bottle gourd
• Sabudana / Tapioca pearls
• Full fat milk
• Sugar
• Cardamom powder
• Khoya
• Nuts

How to make this dessert VEGAN?

Substitute the full fat milk with plant based milk like coconut milk/soy milk/almond milk. And also substitute the Khoya with Cashew paste or Almond paste to get that rich consistency. 

Let’s get into the recipe now, before that check out more desserts from my blog.

Basava Kajjam

Kanda gadda Bakshalu

Pappu Bakshalu

Badusha

Pala poorilu

Godhuma thalikala paasham

Aanapakaya shegala paasham

Kesar mewa phirni

Gajar ka halwa

Healthy Sabudana payasam

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post GIL-E-FIRDAUS appeared first on mycurryveda.

Basava Kajjam, a divine dessert and one of the ancient recipes from the Land of Telangana. Tiny wheat flour balls cooked in milk and creamy moong dal, sweetened with jaggery and topped with roasted nuts. Any Celebration is incomplete without a nice sweet dish to relish, and this dessert is just the one to brighten your day. The people of Telangana savor a special porridge/pudding kind of preparation made of moong daal, wheat flour, milk, sugar and dry fruits. This delicious dish has a nice rich aroma that is enhanced with the use of fresh ghee.

More about Basava kajjam 

Basava kajjam is an age-old traditional dessert prepared using Moong dal, whole wheat flour, milk, jaggery and nuts. And what makes this dessert special is the mini wheat flour balls, we call them as undalu. Traditionally they are shaped as tiny balls similar to the size of split moong dal. Making these tiny wheat flour balls requires huge amount of patience, but trust it is all worth it. Just a tablespoon of this dessert will take you back to your grandma’s kitchen. 

This traditional dessert is absolutely comforting, and nourishing, each spoon of this dessert feels like a warm hug. Even though I’m from Telangana, I have never tasted or heard about this dish until my dear friend Chandana has shared her heirloom recipe with me. She was sweet enough to share the details of the recipe and allowed me to share it with you all. Please do checkout her Instagram page, she’s a passionate cook and has immense love for her culinary heritage of Telangana.

She told me that her Grandma used to make this dessert specially for her in her childhood. And that this dessert is traditionally made on festivals like Maha Shivaratri and Bathukamma as an offering to the deity. Also I have done a little research on this regional delicacy, where some people call this dish as BASAVA GARJANAM. With the rustic Telangana dialect, the name could have been slowly settled as BASAVA KAJJAM. 

Ingredients needed for BASAVA KAJJAM

• Moong dal
• Whole wheat flour
• Jaggery
• Milk
• Nuts
• Ghee

How to prepare this Dessert?

Initially we need to soak the lentils for about an hour or two, which helps in cooking the lentils quickly. In the meanwhile we need to make a firm dough of whole wheat flour. Rest the dough for 30 min, later make tiny balls/undalu using dry flour and keep aside. 

Now we need to cook the wheat flour balls in the boiling water, add soaked moong dal and cook until the wheat flour balls are 90% cooked. Add in jaggery, milk and cook for 5 more min. Later roast some nuts in ghee and add it to the cooked moong dal and wheat flour balls. Basava Kajjam is all ready to Serve now.

Is this dish VEGAN ?

You can make this dish VEGAN-FRIENDLY by substituting the regular cow milk with plant based milk. Skip roasting the nuts in ghee and add them directly while cooking the wheat flour balls.

And if you have GLUTEN INTOLERANCE, I would suggest you to use gluten-free flour to make Undalu/balls.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Kanda gadda Bakshalu

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post BASAVA KAJJAM appeared first on mycurryveda.

Paneer Kheer is an Indian dessert made using crumbled paneer or chenna, saffron, and rich dry fruits. It is easy to make and tastes so delicious…perfect  for get together and special occasions. 

INGREDIENTS:

• 2 and ½ litres full fat milk (divided)

• 2 teaspoon lime juice

• 10-15 strands saffron (optional)

• ¼ cup sugar

• ½ teaspoon cardamom powder

• Dry fruits or rose petals for garnishing

INSTRUCTIONS:

• Heat 1-liter milk in a heavy bottom pan. It’s best to use full cream milk to make the kheer as it is richer than cow’s milk. But if you don’t have you can use any milk to make the kheer. Keep stirring the milk while heating otherwise it will stick to the bottom of the pan and get burned.
• When the milk comes to a boil, switch off the heat. Add lime juice and give it a stir.
• Milk will curdle immediately after adding the lime juice. If it doesn’t, then add some more lime juice to the pan. Let the curdled milk rest for 5 minutes. Strain it in a soup strainer and collect the cheese. Do not discard the water that is left behind. It has many nutritional benefits and can be used to make curries or kneading flour.
• Keep the strainer with paneer under running water for a few seconds so that the excess lime flavor is gone. Let the strainer rest over a vessel to get rid of all the excess water for about 30 minutes.
• Meanwhile, heat the remaining 1 and ½ liters of milk in another heavy bottom pan. Keep stirring at regular intervals to avoid burning the milk at the bottom of the pan.
• Simmer the heat to low once the milk comes to a boil. Add saffron strands to the pan and mix well. You can skip adding saffron if you wish to.
• Let the milk cook for 20-25 minutes on low heat until it is reduced to almost half. Keep stirring at regular intervals. Crumble the paneer or chenna that we made earlier and add it to the pan.
• Cook for another 30-35 minutes, until the milk is thickened. Keep in mind that the kheer will thicken some more after cooling. Add sugar and cardamom powder and cook for another 2-3 minutes. Adjust the amount of sugar according to your liking.
• Paneer ki kheer is ready to serve. Serve it warm or chill it for a few hours. Garnish with almond and pistachio slivers and dry rose petals.
  

  

 

Pheni kheer is a must item in the Karwa Chauth Sargi thali or for any special occasion at my home or I usually make it for my big sweet tooth. 😁😁 It is prepared with milk, mild sweet and loaded with dry fruits. It is very light in taste, so easy to make and absolutely delicious dessert that you can served with your everyday meals.

Generally we get readymade Pheni disks in the sweet shops during the time of Karwa Chauth. It is a tradition to have Pheni on Karwa Chauth day along with other sargi items. 

At my In-laws place this Pheni kheer is made during saawan month and can be served as a sweet dish after heavy meals.

What is Karwa Chauth and their significance behind the festival?

Karwa Chauth is a festival celebrated by Hindu women from the Northern and Western India on the fourth day after Purnima (a full moon) in the month of Kartika. On Karwa Chauth, married women, especially in North India, observe fast from sunrise to moonrise for the safety and longevity of their husbands.

Being an Indian , I loved Indian traditions so much and their values behind the festivals are so beautiful and meaningful. I'll share you what we do during karwa chauth in details in other post but for now in short - 

we wake up early in the morning like around 4 a.m, make some delicious food for ourselves which include pheni ki kheer, fruits (like apple/coconut), some sweet like gulab jamun or rasgulla, a glass of water, tea/coffee, dry fruits, any stuffed paratha with curd. I know its sounds so funny that how can we eat this whole some meal in early morning😉 here's my sargi thali in below picture

Well let's go to the Feni Kheer, will share you about Karwa Chauth traditions in other post with some beautiful clicks. 

Pheni is a wonderful traditional milk based dessert which can either be served chilled or can be relished hot too. It is very easy to make and hardly takes few minutes to prepare. Do try this creamy and rich feniya ki kheer this festival for sure.

PREP TIME : 5 mins

COOK TIME :10 mins

COURSE : Dessert, Karwa Chauth Special, Festival Special

CUISINE : North Indian Punjabi Cuisine

Ingredients:

Pheni/Fenia - 1/2 cup

Milk - 4 cup

Sugar - 1/4 cup sugar (adjust it to your taste)

Chopped Almonds - 12 to 14 pieces

10 Raisins

Instructions :

1. In a heavy bottom pan, bring the milk to a brisk boil. Lower the heat and add pheni....simmer the milk along with pheni for 5 to 10 minutes till it thickens a little. 

2. Once the milk has thickened a little, add the sugar and chopped dry fruits as of your choice and simmer for another couple of minutes.

3. Turn off the heat, transfer the pheni into another serving bowl. So the pheni is not over cooked on the same pan as it is very hot.

4. After cool down and keep it in refrigerator and serve cold or hot kheer as per your taste,  in my family including me everyone love pheni ki kheer as a cold dessert. 

5. Before serving Garnish with chopped almonds. Tadaa it's ready to serve...So creamy and rich dessert..

This post is little bit late, but I was waiting for the right time now I have got chance to share it with one of the important sweet in Sargi thali is PHENI KHEER and this kheer is the contribution of my A to Z season 2 challenge. This month letter is F earlier i knew only 1 ingredients that is Phalsa- dry berry which is not easily available in Bangalore easily. I was thinking to not to take participate in this month challenge luckily his PHENI box is in my fridge and when i read the word 😍😃 then my mind strike oh wow that;s another ingredients that's start with hindi letter PH or Fa. So I choose it and made this "RICH & CREAMY FENI KHEER"