Cucumber Kheer Recipe | Vellarikkai Payasam Recipe

Posted on Mar 2nd, 2015

by Sowmya Venkatachalam

Categories:

I happen to see this Cucumber Kheer(Vellarikkai Payasam) in one of the TV shows. I was so fascinated by this and tried it immediately and it turned out awesome. I have made a slight variation. The kheer is so tasty and yummy. Generally, milk kheer (Pal Payasam), semolina kheer and other dal kheers are the traditional and conventional kheers we use to make at home. This is a very unique and yummy kheer.

Cucumber Kheer Recipe | Vellarikkai Payasam Recipe

Grated cucumber along with sabudana, sooji and sugar concocted together to a tasty and yummy kheer. Garnish with nuts and raisins and enjoy this wonderful dish. A different payasam variety to surprise your family and friends. Lets see how to make this wonderful dish…

Cucumber Kheer Recipe | Vellarikkai Payasam Recipe

Preparation and Yield:

Preparation time	30 mins
Cooking Time	35 mins
Servings	5

Cucumber Kheer Recipe | Vellarikkai Payasam Recipe

Ingredients:

Grated Cucumber	1 Cup
Semolina / Sooji / Rawa	2 tablespoon
Sago / Sabudana / Jevvarasi	1/4 Cup
Sweetened Condensed Milk	1/2 Cup
Sugar	1/4 Cup
Cardamom Powder	1/4 teaspoon
Raisins	10
Cashews	10
Milk	1/4 Cup
Ghee	1 tablespoon

Cucumber Kheer Recipe | Vellarikkai Payasam Recipe

Method:

Rinse and Soak the sago in water for 30 minutes. Wash, Peel and grate the cucumber. Take 1 cup of grated cucumber and set it aside

After half an hour, drain the water from sago. Place a saucepan in the flame and add the soaked and drained sago and add water and cook it till the sago is soft. Heat ghee in a pan and add the broken cashews and raisins and saute them till the cashews turn golden brown color. Take this roasted cashews and raisins in a separate bowl or plate.

In the same pan, add the semolina and roast it till you get a nice aroma and the semolina changes slightly brown color. Add 1/2 Cup of hot water to the pan to cook the semolina.

When the semolina is half-cooked, add the grated cucumber to the pan and stir well. Add milk to the pan and cook the cucumber.

When the cucumber are cooked fully and becomes tender, add the cooked sago and condensed milk and stir well. Keep in low flame for 5 minutes. Add cardamom powder along with roasted cashews and raisins and remove from flame. We can also add unsweetened khoya that will add more taste to this payasam