Cabbage Kheer / Payasam | How to make Cabbage Kheer / Payasam

By Bethica Das  |  6th May 2018  |  
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  • Cabbage Kheer / Payasam, How to make Cabbage Kheer / Payasam
Cabbage Kheer / Payasamby Bethica Das
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About Cabbage Kheer / Payasam Recipe

Kheer / Payasam needs no intro. A truly Indian sweet delicacy that is relished by one and all during festivals or any In house ceremony. Country UAE

Cabbage Kheer / Payasam

Ingredients to make Cabbage Kheer / Payasam

  • 500 ml. full cream milk
  • 1 cup cabbage, finely sliced (Inside white part)
  • 2-3 tbsp. sago (sabudana), soaked overnight, preferably
  • 1 tbsp;. ghee
  • 4 tbsp. brown sugar or to taste
  • 2 Green cardamoms
  • 2-3 tbsp. cashews and almond, sliced
  • Pinch of saffron
  • 1 tsp. rose water

How to make Cabbage Kheer / Payasam

  1. Heat ghee in a pan and saute the cabbage for a few seconds. Keep aside. Grind the sugar and the cardamoms and keep aside. Bring the milk to a boil in a pan.
  2. Add the cabbage and the sliced nuts and continue to simmer on low flame for 15-20 minutes, stirring at intervals.
  3. Then add the sago and the sugar and continue to simmer further for 5 minutes or till it turns slightly thick to the desired consistency.
  4. Remove from the flame and cool. Add the saffron and rose water. Serve chilled.

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