Cucumber Kheer Recipe | Vellarikkai Payasam Recipe

Creamy cucumber kheer (vellarikkai payasam) served in a bowl, topped with ghee-roasted cashews and raisins.

5 from 1 vote

Cucumber Kheer Recipe | Vellarikkai Payasam Recipe

Cucumber Kheer (Vellarikkai Payasam) is a light and refreshing South Indian dessert made with grated cucumber, semolina, sago, milk, and sweetened condensed milk. Flavored with cardamom and garnished with roasted cashews and raisins, this creamy payasam is perfect for hot days and festive occasions. It’s easy to prepare, mildly sweet, and has a unique cooling taste that surprises and delights.

Prep Time30

Cook Time30

Course: Payasam/Kheer

Cuisine: Indian Cuisine, Indian Recipes, South Indian Recipes

Servings: people

Calories: 220kcal

Author: Sowmya Venkatachalam

Equipment

1 Heavy Bottomed Pan
1 Vegetable Grater
1 Mixing Bowl

Ingredients

1 Cup Cucumber Grated
2 tablespoon Semolina (Sooji / Rava)
¼ cup Javvarasi (Sago / Sabudana)
½ Cup Condensed Milk
¼ Cup Sugar
¼ teaspoon Cardamom Powder
10 nos Raisins
10 nos Cashews
¼ cup Milk
1 tablespoon Ghee

Instructions

Rinse the sago thoroughly and soak it in water for 30 minutes.
¼ cup Javvarasi (Sago / Sabudana)
Wash, peel, and grate the cucumber. Set aside 1 cup of the grated cucumber.
1 Cup Cucumber
After soaking for half an hour, drain the water from the sago. Place a saucepan over medium heat, add the soaked sago along with fresh water, and cook until the sago becomes soft.
Heat ghee in a pan, then add the broken cashews and raisins. Sauté them until the cashews turn golden brown. Remove the roasted cashews and raisins and transfer them to a separate bowl or plate.
10 nos Cashews, 1 tablespoon Ghee, 10 nos Raisins
In the same pan, add the semolina and roast it until it releases a pleasant aroma and turns a light golden brown.
2 tablespoon Semolina (Sooji / Rava)
Pour ½ cup of hot water into the pan to cook the semolina.
When the semolina is half-cooked, add the grated cucumber to the pan and stir thoroughly.
Add the milk and sugar to the pan and cook the mixture until the cucumber is tender.
¼ teaspoon Cardamom Powder, ¼ cup Milk, ¼ Cup Sugar
When the cucumbers are fully cooked and tender, add the cooked sago and condensed milk. Stir well and simmer on low heat for 5 minutes. Then, add cardamom powder along with the roasted cashews and raisins, and remove from the heat. You can also add unsweetened khoya for extra richness and flavor in this payasam.The delicious and refreshing Cucumber Kheer (Vellarikkai Payasam) is now ready to serve!
½ Cup Condensed Milk

Nutrition