Thursday, October 28, 2010

Kharbooja Payasam (Cantaloupe Kheer)

What I used:

Cantaloupe : 1/2 (Peel the skin, cut into half, remove the seeds and grate)
Whole milk : 2 cups
Non fat milk powder : 1/2 cup
Sugar : as required
Cashews : a few for garnishing

How I did:
  • Mix milk powder in milk in a saucepan and bring to boil stirring in bestween.
  • Add sugar to the boiling milk and cook until all the sugar is melted and it comes to a boil stirring continuously.
  • You can completely avoid milk powder and add 1 or 2 more tablespoons of sugar for the sweetness which it gives but the milk has to be boiled for quite a long time to thicken.
  • Add grated cantaloupe and let boil for 2 more minuts.
  • Switch off the stove and transfer to the serving dish.
  • In a pan heat a little ghee and toss the cashews in it for a while.
  • Sprinkle these cashews on to the payasam.
  • Serve as a dessert.


  1. OMG!! superb payasam ...looks sooooooo delicious ..yummy


  2. Yummy payasam,very flavorful.

    Pushpa @

  3. unique kheer! never heard of it..

  4. I did'nt know that cantapoupe were used to make payasam as well. If I find cantaloupe, then I'll try this for sure


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