thatimunjala Payasam #
thatimunjala Payasam 😱😁 # is a easy Indian recipe that serves 4. 180 calories per serving. Recipe by Kishore_GSM on YouTube.
Prep: 10 min | Cook: 12 min | Total: 32 min
Cost: $4.70 total, $1.18 per serving
Ingredients
- 1 liter Milk (full‑fat milk, preferably fresh)
- 4 tablespoon Granulated Sugar (white granulated sugar)
- 1 cup Sabudana (Tapioca Pearls) (small pearls, rinsed)
- 0.25 cup Almonds (sliced or chopped)
- 1 cup Ice Cubes (for rapid cooling)
- 2 cup Water (cold water for cooling)
Instructions
Prepare Ingredients
Gather milk, sugar, sabudana, and almonds. Rinse the sabudana under running water and slice the almonds.
Time: PT5M
Dissolve Sugar in Milk
In a saucepan, pour the milk and heat over medium heat. Add the sugar and stir continuously until fully dissolved and the milk is just below boiling.
Time: PT5M
Temperature: 90°C
Cook Sabudana and Almonds
Add the rinsed sabudana and sliced almonds to the milk mixture. Simmer gently, stirring frequently, until the sabudana become translucent and soft, about 7 minutes.
Time: PT7M
Temperature: 95°C
Rapid Cooling
Transfer the hot kheer to a mixing bowl. Add ice cubes and cold water, stirring until the mixture reaches room temperature.
Time: PT5M
Chill
Cover the bowl and place it in the refrigerator for at least 2 hours to set and develop flavor.
Time: PT2H
Serve
Spoon the chilled kheer into serving bowls. Garnish with a few extra almond slivers if desired.
Time: PT2M
Nutrition Facts
- Calories
- 180
- Protein
- 4g
- Carbohydrates
- 30g
- Fat
- 5g
- Fiber
- 1g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Tree nuts (almonds)
Ingredient Substitutions
- Instead of Milk: Soy milk (for dairy‑free)
- Instead of Granulated Sugar: Jaggery, Honey (adjust quantity)
- Instead of Sabudana (Tapioca Pearls): Small pearl couscous, Rice flakes (different texture)
- Instead of Almonds: Cashews, Pistachios
Equipment Needed
- Saucepan
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Spoons
- Wooden Spoon
- Refrigerator
Critical Steps — Do Not Skip
- Dissolve sugar completely in milk
- Cook sabudana until fully translucent
- Rapid cooling to stop further cooking
Chef Tips from the Video
- Toast almonds lightly before adding for a nutty aroma.
- Use full‑fat milk for a richer, creamier texture.
- A pinch of cardamom powder enhances the traditional flavor.
- Serve in chilled glasses for an elegant presentation.
Troubleshooting
Sabudana remains hard after cooking.
Continue simmering for a few more minutes, stirring gently, until the pearls become fully translucent.
Kheer is too thick.
Add a splash of warm milk and stir until the desired consistency is reached.
Storage
Refrigerator: Airtight container, up to 3 days
Freezer: Not recommended – texture may change
Room temperature: Consume within 2 hours after removal from fridge
Make-Ahead Tips
- Prepare the kheer a day ahead and keep refrigerated.
- Stir gently before serving to recombine any settled cream.
Frequently Asked Questions
What is the cultural significance and history of Sabudana Kheer in Indian cuisine?
Sabudana Kheer is a traditional sweet often prepared during fasting periods like Navratri because sabudana is permitted during fasts. It also appears in regional celebrations across Maharashtra and Gujarat as a comforting, energy‑rich dessert.
What are the traditional regional variations of Sabudana Kheer in different parts of India?
In Maharashtra, the kheer is made with full‑fat milk, sugar, and toasted almonds, while in Gujarat a hint of cardamom and pistachios is common. Some South Indian versions add coconut milk for extra richness.
How is Sabudana Kheer traditionally served during festivals or celebrations in India?
It is usually served chilled in small bowls or glasses, often garnished with slivered almonds and a sprinkle of cardamom. During festivals it may be part of a larger sweets platter alongside laddus and jalebi.
What occasions is Sabudana Kheer commonly prepared for in Indian culture?
Sabudana Kheer is popular during fasting days, religious festivals like Navratri and Ekadashi, and as a comforting dessert after a heavy meal. It is also served at family gatherings and weddings in some regions.
What authentic traditional ingredients are used in Sabudana Kheer versus acceptable substitutes?
The authentic recipe calls for full‑fat cow's milk, white granulated sugar, small sabudana pearls, and sliced almonds. Substitutes can include soy milk for dairy‑free diets, jaggery or honey for a different sweetness, and cashews or pistachios instead of almonds.
What other Indian dishes pair well with Sabudana Kheer?
Sabudana Kheer pairs nicely with light savory dishes such as poha or upma during a fasting menu, and with other sweets like shrikhand or gulab jamun for a festive dessert spread.
What makes Sabudana Kheer special or unique in Indian dessert tradition?
Its use of sabudana, a starch derived from the sago palm, gives the kheer a distinctive pearl‑like texture that is both chewy and creamy. The dessert balances richness from milk with the subtle crunch of nuts, making it a unique fasting‑friendly sweet.
What are the most common mistakes to avoid when making Sabudana Kheer?
Common errors include under‑cooking the sabudana, which leaves hard pearls, and overheating the milk, causing it to scorch or form a skin. Always simmer gently and test the pearls for translucency before removing from heat.
How do I know when the sabudana is cooked properly in Sabudana Kheer?
Properly cooked sabudana turns completely translucent and feels soft when pressed between your fingers. If any white core remains, the pearls need a few more minutes of gentle simmering.
What does the YouTube channel Kishore_GSM specialize in?
The YouTube channel Kishore_GSM focuses on home‑cooked Indian recipes, often showcasing quick, everyday dishes and traditional sweets with clear step‑by‑step instructions.
Last updated: September 6, 2026
