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Cucumber Kheer‏

By: Simple Indian Recipe
Region: Indian
Dish:Vegetarian - Desserts


Cucumber pieces (Vallarikka, Kakdi) - about 2 cups
Sago (Javarisi, Sabushana, Chowwary) - 1/4 cup
Sweetened Condensed Milk - 1/4 cup
Water - 2 cups
Milk - 1 cup
Sugar - 1/4 cup (or to taste)
Cardamom Powder - 1 tsp
Ghee - 2-3 tbsp
Cashews - 2-3 tbsp (or use other nuts like pistachios, chiroli or almonds)
Raisins - 2 tbsp (optional)


Soak the sago in water for about half an hour.
In the mean while, chop the cucumber into thin pieces.
Take the soaked sago in a heavy bottomed pan. Fill it with sufficient water and cook it.
When it is half cooked add the cucumber pieces and continue to cook till both the sago and cucumber pieces become soft.
Now add the sugar and let it melt. Next add the condensed milk and milk.
Simmer it for about 5 minutes or till you are satisfied with the consistency.
Add the cardamom powder and switch off.
Heat the ghee in another pan and fry the nuts and raisins. Add it to the payasam and cover with a lid until you are ready to serve.


Serve this very tasty and refreshing Cucumber Kheer (Vellarikai Payasam) warm. The best thing about this payasam is that it tastes equally delicious when chilled.

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