Looking for a light and tasty dessert that’s a little different? Try Cucumber Kheer! This South Indian sweet, also known as Vellarikkai Payasam, is made with cucumber, milk, and a hint of cardamom. It’s cool, creamy, and perfect for hot days or special occasions. This easy recipe is sure to surprise and delight—give it a try and see how delicious cucumber can be in a dessert!
Cucumber Kheer (Vellarikkai Payasam) is a light and cooling dessert, perfect for the hot summer months. It’s sometimes made during festivals like Tamil New Year, Navaratri, or family poojas when a simple and refreshing sweet is preferred. Its mild, soothing taste also makes it a great choice for those following a satvik or Ayurvedic diet.
Jump to:
Ingredients
This refreshing Cucumber Kheer combines grated cucumber with semolina and sago for a smooth, satisfying texture. Sweetened condensed milk and sugar bring the perfect sweetness, while cardamom powder adds a lovely aroma. Ghee-roasted cashews and raisins add a rich, crunchy contrast, and a splash of milk ties everything together into a creamy, delicious dessert.
- Grated cucumber
- Semolina (Sooji/Rawa)
- Sago (Sabudana/Jevvarasi)
- Sweetened condensed milk
- Sugar
- Cardamom powder
- Raisins
- Cashews
- Milk
- Ghee
See recipe card for quantities.
Instructions
- Rinse the sago thoroughly and soak it in water for 30 minutes.
- Wash, peel, and grate the cucumber. Set aside 1 cup of the grated cucumber.
- After soaking for half an hour, drain the water from the sago. Place a saucepan over medium heat, add the soaked sago along with fresh water, and cook until the sago becomes soft.
- Heat ghee in a pan, then add the broken cashews and raisins. Sauté them until the cashews turn golden brown. Remove the roasted cashews and raisins and transfer them to a separate bowl or plate.
- In the same pan, add the semolina and roast it until it releases a pleasant aroma and turns a light golden brown.
- Pour ½ cup of hot water into the pan to cook the semolina.
- When the semolina is half-cooked, add the grated cucumber to the pan and stir thoroughly.
- Add the milk and sugar to the pan and cook the mixture until the cucumber is tender.
- When the cucumbers are fully cooked and tender, add the cooked sago and condensed milk. Stir well and simmer on low heat for 5 minutes. Then, add cardamom powder along with the roasted cashews and raisins, and remove from the heat. You can also add unsweetened khoya for extra richness and flavor in this payasam.
- The delicious and refreshing Cucumber Kheer (Vellarikkai Payasam) is now ready to serve!
Variations
Fruit-Enhanced Kheer: Add chopped fruits like pineapple, mango, or pomegranate seeds for extra sweetness and texture.
Spiced Cucumber Kheer: Add a pinch of saffron or a small piece of cinnamon stick while cooking for more depth of flavor.
Nutty Delight: Include a mix of nuts such as almonds, pistachios, and walnuts along with cashews for extra crunch.
Rose-Flavored Kheer: Add a teaspoon of rose water or garnish with edible rose petals for a floral twist.
Cucumber and Carrot Kheer: Mix grated carrot with cucumber for a colorful and nutritious version.
Storage
Refrigerate: Store the cucumber kheer in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days.
Avoid room temperature: Since it contains milk, avoid leaving it out at room temperature for more than 2 hours to prevent spoilage.
Stir before serving: The kheer may thicken or separate slightly when chilled—just give it a good stir and, if needed, add a little warm milk to loosen it up before serving.
Do not freeze: Freezing is not recommended as the texture may change and become watery when thawed.
Top Tip
- Use fresh, firm cucumbers for the best texture and flavor. Avoid overripe or watery ones.
- Grate the cucumber just before cooking to keep the kheer fresh and prevent it from becoming watery.
- Roast the semolina lightly to bring out a nutty aroma without burning it.
- Soak sago well and cook it properly until soft to avoid any crunchiness.
- Adjust the sweetness by tasting as you go—cucumber is naturally mild, so balance is key.
- Use cardamom powder for that classic fragrant touch; you can also add a pinch of saffron for extra aroma.
- Roast cashews and raisins in ghee until golden to add a rich, crunchy contrast.
- Cook on low flame after adding milk and condensed milk to avoid curdling.
- Serve chilled or at room temperature for a refreshing dessert.
- If the kheer thickens too much after refrigeration, stir in a little warm milk before serving.
Looking for other recipes like this? Try these:
Recipe Card
Cucumber Kheer Recipe | Vellarikkai Payasam Recipe
Equipments Needed
-
1 Heavy Bottomed Pan
-
1 Vegetable Grater
-
1 Mixing Bowl
Servings: 4 people
Calories: 220kcal
Cucumber Kheer (Vellarikkai Payasam) is a light and refreshing South Indian dessert made with grated cucumber, semolina, sago, milk, and sweetened condensed milk. Flavored with cardamom and garnished with roasted cashews and raisins, this creamy payasam is perfect for hot days and festive occasions. It’s easy to prepare, mildly sweet, and has a unique cooling taste that surprises and delights.
Print Recipe
Instructions
-
Rinse the sago thoroughly and soak it in water for 30 minutes.
¼ cup Javvarasi (Sago / Sabudana)
-
Wash, peel, and grate the cucumber. Set aside 1 cup of the grated cucumber.
1 Cup Cucumber
-
After soaking for half an hour, drain the water from the sago. Place a saucepan over medium heat, add the soaked sago along with fresh water, and cook until the sago becomes soft.
-
Heat ghee in a pan, then add the broken cashews and raisins. Sauté them until the cashews turn golden brown. Remove the roasted cashews and raisins and transfer them to a separate bowl or plate.
10 nos Cashews, 1 tablespoon Ghee, 10 nos Raisins
-
In the same pan, add the semolina and roast it until it releases a pleasant aroma and turns a light golden brown.
2 tablespoon Semolina (Sooji / Rava)
-
Pour ½ cup of hot water into the pan to cook the semolina.
-
When the semolina is half-cooked, add the grated cucumber to the pan and stir thoroughly.
-
Add the milk and sugar to the pan and cook the mixture until the cucumber is tender.
¼ teaspoon Cardamom Powder, ¼ cup Milk, ¼ Cup Sugar
-
When the cucumbers are fully cooked and tender, add the cooked sago and condensed milk. Stir well and simmer on low heat for 5 minutes. Then, add cardamom powder along with the roasted cashews and raisins, and remove from the heat. You can also add unsweetened khoya for extra richness and flavor in this payasam.The delicious and refreshing Cucumber Kheer (Vellarikkai Payasam) is now ready to serve!
½ Cup Condensed Milk
Nutritional Info
Nutrition Facts
Cucumber Kheer Recipe | Vellarikkai Payasam Recipe
Amount Per Serving (1 cup)
Calories 220
Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 35g12%
Fiber 2g8%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
Love the Recipe? Share with Everyone