Gasagase Payasa | Poppy Seeds Kheer


Gasagase Payasa – A healthy and a soothing kheer prepared with the goodness of poppy seeds, coconut, and jaggery. This easy to make rich and creamy delicacy from Karnataka is apt for all festival occasion and needless to say it is perfect for Ugadi. Check out the detailed Gasagase Payasa / Poppy Seeds Kheer recipe with step by step pictures.  Jump to Recipe  or  Print Recipe 

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Vegan Mango Phirni with Flattened Rice| Vegan Mango Desserts

Vegan Mango Phirni

A vegan kheer with mango flavor, yes that’s what I am going to share today!!!  I prepared this Sweet Vegan Mango Phirni with almond milk, flattened rice and of course sugar. But the flavor doesn’t stop there. I further enhanced it with with the flavors of mango, saffron, and pistachios. You know what, you can prepare this delectable Phirni under 30 minutes, and it is a perfect dessert and an offering/prasadam for any occasion.  Here is the detailed step-wise pictorial recipe.

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Javvarisi Payasam | Sago Kheer | Saggubiyyam Payasam

Kheer or Payasam is one of the quintessential recipes, in particular, on the festive days. And the South Indian Thali is incomplete without the kheer or payasam. When I was browsing through my payasam archives, I realized that I hadn’t posted the sago kheer or javvarisi payasam as we say in Tamil. Sago Kheer is my go to neivediyam recipes on most of my Thursday pooja. Sago is the tapioca pearl, and it is one of the widely used food ingredients during fasting days. With Holi festival coming up, I thought of posting it sooner than later. :-)

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Instant Pot Rice and Walnut Kheer | Instant Pot Recipes

Instant Pot Rice and Walnut Kheer

I am wishing you all a very happy and a prosperous new year.  Today I am going to share a sweet recipe prepared in my instant pot. It is the rice and walnut kheer or the Akhrot kheer. This is a super simple recipe with just 4 ingredients that can be whipped up pretty easily. It’s is rich and decadent kheer with the goodness of walnuts. Today I am sharing the instant pot method but please check the notes to see how it can be prepared on stove top too.

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Vegan Carrot Kheer | Carrot Payasam

After starter and main dish, the third recipe is, of course, going to be dessert. :-) You can prepare tons of dessert with carrots.I have already posted carrot cake and carrot halwa. With Karthigai Deepam festival right around the corner, I thought of preparing kheer or payasam. So here comes the Vegan carrot kheer, prepared with carrot puree and coconut milk and sweetened with cane sugar.

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Quinoa & Nectar Kheer | Quinoa Pudding with Liquid Sweetner

I am wishing a Happy Navratri / Vijaya Dasami/ Durga Puja to all my friends. Today I am presenting a low calorie healthy kheer or Payasam or pudding. I can hear you asking, how can a kheer; a sweet recipe can be healthy and low calorie? What if it’s prepared with quinoa and without any sugar? Here comes my Quinoa Kheer prepared with Truvia® Nectar

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Chakka Pradhaman | Vegan Jackfruit Kheer

Chakka Pradhaman – Jackfruit Kheer or Payasam is a traditional sweet delicacy from God’s own country, Kerala. I prepared this as a vegan kheer, by adding coconut milk instead of regular milk. Basically, this recipe is prepared by cooking the jackfruit pieces and then it is pureed. Then it is simmered with coconut milk and jaggery. How can this go wrong huh?


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Godhumai Payasam | Broken Wheat Kheer – Guest Post From Swapna

It’s time for guest post. This month we have Swapna from Swapna’s kitchen and she sent an apt recipe for this festive season – Godhumai Payasam or Broken Wheat Kheer. I can’t thank her enough for this wonderful recipe. When I moved my blog to WP, I started to follow quite a few (errr a lot) bloggers and Swapna’s blog is one among them. I love her blog and she has very versatile recipes. In fact her recent recipe, Choco chip muffins is in my to-do list.

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Moong Dhal Kheer / Paasi Paruppu Paayasam

Yay !!! Navratri Started. One of my favorite festival and I am looking forward for 10 days of fun and of course food. This time I kept my 5 step golu. (No more space constraints). I think I can attend garba this year. I missed last year, hopefully I can make it up this year. Here is my Golu. Starting the navratri festival with sweet kheer  with moong dhal. As no moon day (amavasya) started this evening I kept my kalasam and my marapaichi bommai and that’s it my navratri began    . This is what we did for neivediyam/prasadam today. 


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Badam/Almond Kheer – 300th post

This is my 300th post. I would have repeated this many times in my blog – It took me 5 years to complete 100 posts but less than 2 years to complete another 200. My blog underwent lot of changes in these two years. Blogger to WP hosted site and then to Self hosted site. I participated in blogging marathons and monthly marathons too and couple other challenges. The hard work didn’t go in vain, my blog was ranked 9 by Indiblogger. Thanks for all your support and encouragement.


Thought of posting a sweet recipe for my 300th post. So tried my hubby’s favorite recipe and here it is. Badam Kheer or Badam milk. It’s a simple recipe and it can be done quickly and its perfect for doing on festival day mornings also. The only thing is you need to remember to soak almonds. I prefer soaking almonds overnight. Its needs to soaked so that you can peel the skin easily. So planning is required for this dish. With few simple ingredients you can make rich and yummy kheer.



  • Milk – 3 cups + 2 tbsps (I used 2% milk)
  • Almonds – 25
  • Yellow food color –  2 drops (Optional, if you want to skip this include more saffron)
  • Safforn – a pinch
  • Sugar – 3/4 cup (adjust according to your taste, For 1 cup of milk I took 1/4 cup of sugar)
  • Water to soak almonds
  • Cardamom powder – 1/4


  • Soak the almonds overnight and peel the skin.


  • Start to simmer the milk.
  • Meanwhile grind the peeled almonds into a smooth paste by adding 2 tbsps of milk.


  • When the milk is about to boil add the almond paste, elaichi powder       and sugar.
  • Mix well and let it simmer for couple of minutes.
  • Add the saffron and the food color (if using) and simmer for couple more minutes.
  • Turn off the heat and let it cool.


Thats it yummy badam kheer is ready. I like to serve it chilled. So after it gets cool I refrigerate them. You can serve in your preferred way.


  • You can soak the saffron in luke warm water or milk and add them. But I directly add them to milk.


PS: As I am travelling I am yet to read other blog posts and comment. Hope to get back to all posts in august. :-)