Name: Cabbage Kheer / Payasam recipe by Bethica Das at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 3
Ingredients: 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

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

Ingredients Serving: 3

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

Instructions

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.
Add the cabbage and the sliced nuts and continue to simmer on low flame for 15-20 minutes, stirring at intervals.
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.
Remove from the flame and cool. Add the saffron and rose water. Serve chilled.

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