Showing posts with label Indian kheer. Show all posts
Showing posts with label Indian kheer. Show all posts

Sabudana Kheer / Javvarisi Payasam / Tapioca Pudding

Javvarisi Payasam / Sabudana Kheer is another winner in desert! This is so easy to prepare and one of our favorite! This is light and creamy kheer and delicious. Instead of fat milk you also use half and half it tastes good too. This kheer requires very few ingredients and little bit of stirring.  Treat for any festival.

Sabudana Kheer Recipe

 Javvarisi payasam is ultimate comfort food. Whenever I'm sick, or fasting day, or its cold outside, or anytime feeling to have some sweet dish, I go to make this. This time, as Navratri festival is coming and so cold outside thought to share in my space one easy sweet recipe.
Javvarisi Payasam Recipe

Sabudana Kheer recipe - Ingredients:

Sabudana/Sago/Javvarisi/ Tapioca – 1/2 cup
Milk – 3 cup
Sugar  - ¾ cup
Cardamom Powder – 1 tsp
Cashews - few
Raisins - few
Clarified Butter / Ghee – 1tbsp
Water  - 1 cup (appox)

Javvarisi Payasam Recipe Step 01Wash the sabudana twice and add water,

Javvarisi Payasam Recipe Step 02the water level should be just the half inch above the sabudana pearls to get soak. More water ruins the pearls and it becomes sticky in texture. Pearls will appear swelled up after 1 to 2 hrs of soaking. From your fingers loosen up nicely as separate pearls.

Javvarisi Payasam Recipe Step 03
In medium pan heat 1 tbsp of ghee and roast the cashews and raisins and transfer into a plate

Javvarisi Payasam Recipe Step 04In the same pan add milk and soaked sabudana pearls and cook them until milk bubbles form at edges. 

Javvarisi Payasam Recipe Step 05
Add sugar mix well and cook till sugar completely dissolves. Keep it low flame and then add cardamom powder.

Javvarisi Payasam Recipe Step 06
Cook and stir until mixture thickens enough to coat the spoon, switch off the flame.

Serve it hot, warm or cold as per your family preference. While serving add some more milk on top and garnish with roasted cashews and raisins.

Sago Kheer Recipe

Note: If you are using nylon sabudan, then instead of soaking roast them nicely and then cook them in boiling water till the pearls are nice and tender and discard the water.

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Moong Dal Kheer / Pasi Paruppu Payasam


This is yet again a lovely, mouthwatering and simple recipe. You can make this for any festival days.  The subtle sweetness and smoothness of dal/lentils tastes divine. You can add fried coconut pieces to give the crunchiness.


  • Moong Dal / Green Gram Split  - 1 Cup
  • Jaggery - 1 1/2 cup (Indian sweetener made from sugar cane juice- Available in Indian store)
  • Milk - 1/2 Cup
  • Water - 3 cups
  • Ghee /Clarified Butter- 1 tbsp
  • Cardamom/Elaichi Powder - 1 tsp
  • Cashewnuts/Almond for decoration

Time Required: 15-20 mins


1. Roast the moong dal nicely till it turns to brown color.
2. Soak it in the water about 4 hrs (otherwise the cook time is huge else cook it in pressure cooker for 2 whistles)
3. Rinse out from the soaked water and boiled the moong dal in fresh water.
4. In another pan dissolved the jaggery with 1/2 cup of water (drain out the dust if any)
5. Add the jaggery syrup, 1tsp of cardamom powder, milk to the  moong dal mixture and cook until tender
6.  Fry the cashew nuts in ghee and add it the payasam and enjoy :)

Serving: You can serve hot or cold as per your family members preference. It tastes good in both the ways.

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Carrot Kheer / Payasam


In India the sweet dish which is made up from milk locally called as Payasam & kheer. It is one type of dessert but with a  liquid in consistency.

You can prepare kheer from semiya/ Vermicelli, Sabudana/ Sago, milk and  Rice. And carrot newly added to this category. Here is my version of Carrot Kheer recipe.

  • Carrot - 1 cup (I have used small carrots ) if it is big - 2 to 3 nos
  • Milk - 2 cups 
  • Sugar - 2 tbsp
  • Ghee/Clarified Butter  - 2 tsp 
  • Cashew nuts and Raisins - Few
  • Cardamom powder /Elaichi Powder - 3 tsp

Time Required: 25-30 mins


1) Pressure cook carrots for 2 whistles and grind it to a smooth paste 

2) Heat clarified butter in a pan, add the cashews and raising fry them to golden brown and keep aside

3) In the same pan, saute boiled carrots paste until the raw smell completely leaves

3) Then add milk, sugar and mix well. Cook for 5-7 mins until the kheer becomes bit thick in consistency 

4) Turn to low flame add cardamom powder, roasted cashews & raisins and stir well for 2 to 3 mins. and then switch off the flame 

Serving: Enjoy the healthy and delicious carrot Kheer/Payasam.  serve hot or cold as per your family members choice!
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