{"id":4458,"date":"2014-02-16T05:03:00","date_gmt":"2014-02-16T05:03:00","guid":{"rendered":""},"modified":"2025-07-11T11:51:35","modified_gmt":"2025-07-11T06:21:35","slug":"12-payasam-recipeskheer-varieties","status":"publish","type":"post","link":"https:\/\/www.chitrasfoodbook.com\/12-payasam-recipeskheer-varieties\/","title":{"rendered":"20 Payasam Recipes | Kheer Varieties"},"content":{"rendered":"\n
\"Payasam<\/figure>\n\n\n\n

In this post, I have shared the collection of payasam recipes \/ Payasam varieties<\/strong> from my food book. You can find South Indian Payasam recipe (Tamil Nadu, Kerala, Karnataka) and Bengali style \/ North Indian kheer varieties<\/strong>. I have shared the recipe links of Paal payasam, Moong dal kheer \/ Paruppu payasam, Javvarisi Payasam \/ Sago Kheer, Paneer kheer, Vermicelli payasam \/ Semiya payasam, Rice payasam, Aval payasam, Thengai payasam, Foxtail millet\/thinai payasam and much more.<\/p>\n\n\n\n

Most of these recipes are the ones I prepare regularly for my Friday vilakku pooja neivedyam. Please click on the images to view the recipe. I have given all recipes with step by step pictures. I\u2019ll keep updating this page as and when I add a new recipe. Thanks for visiting this page . Have a nice day!<\/p>\n\n\n

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Paal Payasam Recipe<\/div>\n
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Paal payasam \/ milk kheer is a must and should neivedyam recipe for Krishna Jayanthi. Even if you don\u2019t make seedai, murukku and appam , a glass of this simple & yummy milk kheer along with a small cup curd and butter is enough to please Lord Krishna & to get his blessings. It\u2019s a very easy payasam recipe that can be made in pressure cooker. <\/span><\/div>\n
<\/div>\n Check out this recipe<\/a>\n<\/div><\/div>
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Karnataka Shavige Payasa<\/div>\n
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In Karnataka, Shavige Payasa is a beloved dessert, especially during festivals like Ganesh Chaturthi and other celebrations. The use of fine vermicelli (shavige) and the addition of ghee gives it a unique richness and aroma. It's typically served as a comforting sweet at festive meals, often prepared with a traditional touch, making it a staple of Karnataka\u2019s culinary culture. The dish is cherished for its simplicity, yet it holds a special place in the hearts of many for its delicious flavor and texture.<\/span><\/div>\n
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Moong dal kheer \/ Pasi Paruppu Payasam<\/div>\n
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Pasi Paruppu Payasam, or Moong Dal Payasam, is a traditional South Indian dessert made with moong dal (yellow lentils), jaggery, and coconut milk. The dal is cooked until soft, then combined with jaggery for sweetness and simmered in coconut milk for a creamy consistency. Flavored with cardamom and garnished with cashews and raisins, this payasam is a delicious, comforting treat often served during festivals or special occasions.<\/span><\/div>\n
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Instant Semiya Payasam In Pressure Cooker<\/div>\n
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Every Thursday I make this Instant semiya payasam in a pressure cooker easily for my Guru Pooja naivedyam \/ prasad. It takes just 15 minutes to prepare it. You can make the same in an Instant pot as well. <\/span><\/div>\n
<\/div>\n Check out this recipe<\/a>\n<\/div><\/div>
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Semiya Payasam Without Condensed Milk<\/div>\n
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Semiya Payasam without condensed milk is a traditional South Indian dessert made by cooking vermicelli in milk and sweetening it with sugar. Flavored with cardamom and garnished with cashews and raisins, it offers a light, creamy texture and a delicate sweetness, making it a simple yet delicious treat for any occasion.<\/span><\/div>\n
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Sabudana Kheer Recipe<\/div>\n
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Sabudana Kheer is a creamy and sweet Indian dessert made with tapioca pearls (sabudana), milk, sugar, and cardamom. It's typically prepared during fasting occasions or festivals, as it's light yet satisfying. The tapioca pearls are cooked until soft and translucent, absorbing the richness of the milk, while the sugar adds a lovely sweetness. Often garnished with nuts like cashews and almonds, Sabudana Kheer is a comforting treat that blends smooth textures and delicate flavors.<\/span><\/div>\n
<\/div>\n Check out this recipe<\/a>\n<\/div><\/div>
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Arisi Paruppu Payasam Recipe<\/div>\n
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Arisi Paruppu Payasam with jaggery is a traditional South Indian dessert made with rice, moong dal (yellow lentils), and jaggery. The rice and dal are cooked together in water, then simmered with milk until soft and creamy. Jaggery is added for sweetness, along with cardamom for flavor. The payasam is garnished with roasted cashews and coconut for a rich, aromatic finish. This wholesome dessert is perfect for festivals and special occasions.<\/span><\/div>\n
<\/div>\n Check out this recipe<\/a>\n<\/div><\/div>
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Semiya Javvarisi Payasam | Vermicelli Sago Payasam<\/div>\n
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Semiya Javvarisi Payasam is a delicious South Indian dessert made with vermicelli, sago, milk, and sugar, flavored with cardamom and garnished with nuts. Try this Tamil nadu style version and share your feedback. <\/span><\/div>\n
<\/div>\n Check out this recipe<\/a>\n<\/div><\/div>
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Kerala style Pink Palada Payasam<\/div>\n
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Palada Payasam is one of the traditional payasam recipes of Kerala. It is prepared for Onam and Vishu festivals. Authentic palada payasam is prepared by boiling and simmering the milk, sugar, ada for hours together. Sugar caramelizes and milk turns pale pink (rose) in color naturally. But nowadays people follow this short cut and easy method to achieve this pink color in palada payasam. Try this method in pressure cooker and let me know your feedback.<\/span><\/div>\n
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Carrot Kheer Recipe<\/div>\n
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Carrot Kheer Recipe in a pressure cooker. You can make this easy Indian dessert recipe for festivals and special occasions like birthdays and wedding anniversary. It is our family favorite dessert recipe. We call it as carrot payasam in Tamil.<\/span><\/div>\n
<\/div>\n Check out this recipe<\/a>\n<\/div><\/div>
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Poha Kheer \u2013 Choora Kheer \u2013 Aval Payasam With Sugar<\/div>\n
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Poha kheer also known as Choora Kheer ( Aval Payasam in Tamil, Pressed rice\/Rice flakes pudding in English, Atukula payasam in Telugu, Avalakki payasa in Kannada) is a creamy, rich North Indian dessert recipe made for Krishna Janmashtami using Milk, Pressed rice\/Poha, sugar, nuts and cardamom powder. <\/span><\/div>\n
<\/div>\n Check out this recipe<\/a>\n<\/div><\/div>
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Nungu Paal Payasam \/Ice Apple Kheer<\/div>\n
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Nungu Paal Payasam is a refreshing and unique South Indian dessert made with nungu (ice apple), milk, and sugar. The soft, translucent fruit is mixed with sweetened milk and flavored with cardamom, creating a light and cooling treat, especially popular during the summer months. It's a delicious combination of textures, with the mild sweetness of the nungu complementing the rich, creamy milk.<\/span><\/div>\n
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Fine Vermicelli Payasam<\/div>\n
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Fine Vermicelli Kheer is a rich and creamy Indian dessert made with thin vermicelli, milk, sugar, and flavored with cardamom. The vermicelli is saut\u00e9ed in ghee, then simmered in milk until it softens and absorbs the flavors. It's sweetened with sugar and garnished with nuts like cashews and almonds. This comforting dessert is often served during festivals or special occasions, offering a perfect balance of textures and flavors with a soothing, aromatic finish.<\/span><\/div>\n
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Aval Payasam with jaggery <\/div>\n
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Aval Payasam with jaggery is a simple and flavorful South Indian dessert made with flattened rice (aval), jaggery, and coconut milk. The aval is cooked with water and jaggery, then simmered in coconut milk for a creamy texture. It's flavored with cardamom and garnished with cashews and raisins, offering a sweet, aromatic treat that\u2019s both light and comforting.<\/span><\/div>\n
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Coconut Payasam | Arisi thengai payasam <\/div>\n
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Coconut Payasam, or Arisi Thengai Payasam, is a traditional South Indian dessert made with rice, grated coconut, and jaggery. The rice is cooked with water, then blended with freshly grated coconut and sweetened with jaggery. It is flavored with cardamom and garnished with cashews and raisins. This creamy, aromatic payasam is a perfect treat for festive occasions.<\/span><\/div>\n
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Rava Payasam | Sooji Kheer<\/div>\n
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Rava Payasam, or Sooji Kheer, is a creamy Indian dessert made with semolina (rava), milk, sugar, and cardamom. The rava is roasted in ghee, then cooked in milk and sweetened. It\u2019s garnished with cashews, raisins, and a hint of saffron, offering a rich and comforting treat for special occasions.<\/span><\/div>\n
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Bengali Chaler Payesh <\/div>\n
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Bengali Chaler Payesh is a traditional rice pudding made with gobindobhog rice, milk, and sugar. The rice is slow-cooked in milk until it becomes soft and creamy. Sweetened with sugar and flavored with cardamom, it\u2019s often garnished with cashews and raisins. This rich, aromatic dessert is a staple during Bengali festivals, especially during Durga Puja.<\/span><\/div>\n
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Easy Paneer Kheer Recipe<\/div>\n
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Easy peasy kheer recipe which can be made under 15 minutes. Paneer Kheer is a creamy Indian dessert made with crumbled paneer (Indian cottage cheese), milk, sugar, and cardamom. <\/span><\/div>\n
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Easy Caramel Kheer<\/div>\n
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Caramel Kheer without rice is a creamy dessert made by caramelizing sugar and blending it with milk, sugar, and cardamom. The caramel adds a rich, deep flavor to the kheer, creating a smooth, velvety texture. It's a unique twist on traditional kheer, often garnished with nuts like cashews or almonds for added crunch.<\/span><\/div>\n
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Kerala Chakka Pradhaman | Jackfruit Payasam<\/div>\n
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Chakka Pradhaman is a Kerala dessert made with ripe jackfruit, jaggery, and coconut milk. It's a rich, creamy dish flavored with cardamom and garnished with cashews, perfect for Onam, Vishu and other festivals. <\/span><\/div>\n
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Thinai payasam | Foxtail Millet Kheer<\/div>\n
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Thinai Payasam is a healthy South Indian dessert made with foxtail millet, jaggery, and coconut milk. It's flavored with cardamom and garnished with cashews and raisins, offering a creamy and nutritious treat.<\/span><\/div>\n
<\/div>\n Check out this recipe<\/a>\n<\/div><\/div><\/div>\n\n\n

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In this post, I have shared the collection of payasam recipes \/ Payasam varieties from my food book. You can find South Indian […]<\/p>\n","protected":false},"author":1,"featured_media":11011,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7166,7165,7196,7175,7207,231,7189,7197,7177,7178],"tags":[7409,3,50,12,52,13,14,72,91,54,16,51,105],"class_list":["post-4458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aadi-recipes","category-indian-festival-recipes","category-kerala-recipes","category-onam-sadhya-recipes-list","category-recipe-collections","category-recipes","category-sweets-recipes-desserts","category-tamil-nadu-recipes-tamil-nadu-food","category-tamil-new-year-recipes","category-varalakshmi-vratham-recipes","tag-aadi-recipes","tag-collections","tag-desserts","tag-festival-recipes","tag-ganesh-chaturthi-recipes","tag-indian-festival-recipes","tag-kerala-food","tag-naivedyam-recipes","tag-navaratri-recipes","tag-neivedyam-recipes","tag-onam-sadya-recipes","tag-payasam-recipes","tag-varalakshmi-vratham-recipes"],"yoast_head":"\n20 Payasam Recipes | Kheer Varieties - Chitra's Food Book<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chitrasfoodbook.com\/12-payasam-recipeskheer-varieties\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"20 Payasam Recipes | Kheer Varieties\" \/>\n<meta property=\"og:description\" content=\"In this post, I have shared the collection of payasam recipes \/ Payasam varieties from my food book. 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this post, I have shared the collection of payasam recipes \/ Payasam varieties from my food book. You can find South Indian […]","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.chitrasfoodbook.com\/wp-json\/wp\/v2\/posts\/4458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chitrasfoodbook.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chitrasfoodbook.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chitrasfoodbook.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chitrasfoodbook.com\/wp-json\/wp\/v2\/comments?post=4458"}],"version-history":[{"count":16,"href":"https:\/\/www.chitrasfoodbook.com\/wp-json\/wp\/v2\/posts\/4458\/revisions"}],"predecessor-version":[{"id":23799,"href":"https:\/\/www.chitrasfoodbook.com\/wp-json\/wp\/v2\/posts\/4458\/revisions\/23799"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chitrasfoodbook.com\/wp-json\/wp\/v2\/media\/11011"}],"wp:attachment":[{"href":"https:\/\/www.chitrasfoodbook.com\/wp-json\/wp\/v2\/media?parent=4458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chitrasfoodbook.com\/wp-json\/wp\/v2\/categories?post=4458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chitrasfoodbook.com\/wp-json\/wp\/v2\/tags?post=4458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}