Category Archives: Kheer/Payasam

Paal Payasam Recipe|Milk Kheer | Milk Pudding

Pal Payasam

Drool-Worthy Pal Payasam!

Paal Payasam is one of my favorite desserts. I have made it many times: potlucks, occasions, bdays etc. It is kind of special for me because I made Milk Kheer/Paal Payasam as the first dessert for Sanvi for her first birthday party. She loved it so much. Generally, when you have guest at home, Milk Kheer is one of the easy recipes to make. When you are planning to make many recipes for your guest, you can add this recipe in your list. You do not have to strain yourself so much to make this recipe. Also, Milk Kheer makes your stomach full because of the rice and condensed milk. Here is the recipe of the drool-worthy Pal Payasam…

Preparation Time. 3 minutes
Cook Time. 15 minutes
Recipe Reference. Chef. Jacob
Recipe Cuisine. Indian
Recipe Category. Dessert
Serves. 4


Boiled Milk – 1 Cup
Basmathi Rice – 1/2 Cup
Cashews (Whole), Almonds (Badam), Raisins, and Pistachios – Little
Condensed Milk – 2 Tablespoons
Sugar – 1 Cup
Ghee – 4 Tablespoons
Saffron – 5 to 7 strands (Optional)
Note. The ingredients shown will vary with the original quantity.


1. In a cooker, put 3 tablespoons Ghee, cashews(whole),  pistachios, Almonds (Badam), raisins, and basmathi rice. Fry basmathi rice for 2-3 minutes. Now, add milk and 2 to 2.5 cups of water.

  • If you do not like to taste the whole cooked rice while eating payasam, then before adding rice to the cooker, you could dry grind the rice in the blender just for a second or two then add it to the cooker. You just have to break the rice. Do not grind the rice to a fine powder.
  • If you wish, you could add cardamom at this stage. If you are using saffron, avoid cardamom.
  • Basmathi rice gives a nice flavor. You can also use raw rice.
2. Also, add condensed milk and half cup of sugar. Close the cooker, put weight, and cook for 3 whistles.
  • You can add sugar according to your taste.
3. Wait till the pressure comes down and then add water (depending on the thickness you want), sugar, and Ghee. You can also add saffron strands at this stage. Keep it in low flame and boil for 5 more minutes.
  • You can also mash up the rice with a ladle. If you like to eat the whole grained rice along with the payasam, then leave it as such.
  • The Kheer thickens with time so if you want it to be in loose consistency,  add more warm milk to it.
  • You can also add a pinch of salt to enhance the sweetness.
  • For Milk Kheer, milk should be more than the rice so use more milk and less rice.

Now, Pal Payasam / Milk Kheer is ready!!!
Serve. You can serve it chilled or warm.

Pacha Payir Payasam | Moong Dal Kheer | Green Gram Dal Kheer

Pacha Payir Payasam

My mom’s makes Pacha Payir Payasam very often. It is my family’s favorite payasam. Compared to some payasams, I feel Pacha Payir Payasam is quite healthy because of the Green Gram.

I cannot express how much I like this payasam. I will break the appalam into pieces and add it to the payasam. Then I will eat it very slowly relishing the taste. My mom makes this payasam as evening tiffin for us when we come from school. If she makes appalam along with the payasam, then it is an added bonus (happiness) for me. I can never say no to this payasam…Just love it.

Preparation Time. 5 minutes
Cook Time. 25 minutes
Recipe Cuisine. Indian
Recipe Category. Dessert
Serves. 4


Green moong dal (pacha payir) – 1 cup
Milk – 2 cups
Rice – 1/4 cup
Water – 1.5 cups
Sago (Javvarisi) – 1/4 cup
Sugar – 1 cup (as desired)
Cardamom (elakka) – 4 nos.
Cashew nuts (mundhiri paruppu) – 10 – 15 nos.
Ghee – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.


1.  In a cooker, add green moong dal and rice followed by 6 glasses of water. Cook the dal and rice for 6 whistles.

2.  Open the cooker lid only when the pressure has released completely. Boil 1.5 cups of water in a pan. Add sago (javvarisi), reduce the flame, and allow it to cook until it turns transparent. Keep stirring occasionally, and when the sago turns translucent, remove from heat and keep it aside. Let it stand for 10 minutes.

  • Keep stirring continuously so that sago doesn’t stick to the sides and bottom of the pan.

3. Add the cooked sago (javvarisi) along with its water to the cooked dal and rice. Stir once. In a small pan, fry the cashew nuts and cardamom until golden brown using 1 teaspoon of Ghee.

4. Now add the fried cashew nuts and cardamom. Add desired amount of sugar and specified quantity of milk. Stir well.

Now, Pacha Payir Payasam/Moong Dal Kheer is ready!

Vermicelli Sago Kheer|Semiya Javvarisi Payasam|Vermicelli Sabudana Kheer

Vermicelli Sago Kheer

My mom makes Semiya Javvarisi Payasam for all the occasions. Sometimes, I like to have the payasam along with pappadam and also with vadai. I used to think I had a weird taste of eating payasam with appalam and vadai but then came to know some of my friends also eat it this way.

Though there are so many payasams, for some reason my mom makes this payasam often. It makes your stomach heavy because of the sago and vermicelli.  I wanted to post this recipe since long time. Finally I am doing it now.

Preparation time: 5 mins
Cook time: 20-25 mins
Serves: 2-3 persons
Recipe Category: Sweet
Recipe Cuisine: Indian



Vermicelli (Semiya) – 1/2 cup
Sago (Javvarisi) – 1/3 cup
Milk – 2 cups
Sugar – 1/2 cup (for more sweetness, add more sugar)
Water – 1/2 to 3/4 cup
Cardamom powder (elaichi powder) – 1/2 teaspoon or (3 to 4 nos.)
Raisins – 10 nos.
Saffron – a pinch (optional)
Cashew nuts – 10 nos.
Ghee – 2 teaspoons

Note. The ingredients shown will vary with the original quantity.


1. Boil 1/2 cup to 3/4 cup of water in a pan. Add the javvarasi/sago to the boiling water and cook until they become transparent and soft. In another pan, fry the cashew nuts and raisins in a teaspoon of Ghee until they cashew nuts turn golden brown and raisins plump up. Add them to the boiling  water.

2.  In another pan,  fry the vermicelli/semiya in a teaspoon of Ghee until it turns golden color. This will take three to four minutes. Keep the vermicelli aside.  If your vermicelli is roasted, then you can skip this step.

When sago is almost cooked (sago should become transparent and bigger in size), add the vermicelli/semiya to the boiling water. Vermicelli will get cooked in the boiling water in a couple of minutes.

3.  Now add sugar and stir until the sugar dissolves completely. After fifteen minutes, it will thicken. Then add milk followed by cardamom powder and saffron(optional). Adjust the consistency by adding more or less milk. Boil until the kheer reaches your desired consistency.

Now, Vermicelli Sago Kheer is ready! Serve it warm or cold!


  • Rinse sago well in running water to remove excessive starch or else sago will become sticky.
  • For fast cooking, soak sago in water just before cooking for about 30 minutes.
  • You can add any nuts of your choice.
  • You can also powder the nuts and add it to the kheer.
  • You could add condensed milk instead of sugar for rich flavor. Do not add both as the kheer would become very sweet.
  • You can also add 1/2 the quantity of sugar and 1/2 the quantity of jaggery but the taste would differ.
  • If kheer thickens, add more milk and sugar accordingly and boil it for two to three minutes.