//Cucumber Kheer‏

Cucumber Kheer‏


  • Cucumber pieces (Vallarikka, Kakdi) – about 2 cups
  • Sago (Javarisi, Sabushana, Chowwary) – 1/4 cup
  • Sweetened Condensed A2Milk – 1/4 cup
  • Water – 2 cups
  • A2Milk – 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)


  1. Soak the sago in water for about half an hour.
  2. In the mean while, chop the cucumber into thin pieces.
  3. Take the soaked sago in a heavy bottomed pan. Fill it with sufficient water and cook it.
  4. When it is half cooked add the cucumber pieces and continue to cook till both the sago and cucumber pieces become soft.
  5. Now add the sugar and let it melt. Next add the condensed A2milk and A2milk.
  6. Simmer it for about 5 minutes or till you are satisfied with the consistency.
  7. Add the cardamom powder and switch off.
  8. 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.


By | 2017-08-29T05:26:47+00:00 August 28th, 2017|A2 Doodh Recipe|0 Comments

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