Dry Fruit Payasam | Dry Fruit Kheer | How to make kheer | vismai food kheer


Dry Fruit Payasam Dry fruits are soaked and coarsely ground. Then they are added to milk and cooked to a medium thick consistency. This super healthy Payasam (Kheer) is rich and tasty.

  • Be it a festival or a small party at home, this dish is worth trying out. It will be simply gobbled up, rest assured!!

  • Children are fussy about eating nuts. Give them this dry fruit Payasam and they will like to gulp down glass after glass of this cool and tasty Payasam.

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Dry Fruits:

  • You may add dry fruits of your choice in a reasonable quantity beyond teh nut syndicated in the recipe.

Semiya/ Sago:

  • This Payasam contains only dry fruits. As such it is a good idea to mix a small amount of boiled Semiyan or boiled Sago to enhance the taste and the texture.


  • Melted jaggery can be used in place of Sugar to add a different touch to the Payasam. Or, honey may be added after the Payasam is ready.

Dry Fruit Payasam | Dry Fruit Kheer | How to make kheer | vismai food kheer - Recipe Video

Dry Fruit Payasam | Dry Fruit Kheer | How to make kheer | vismai food kheer

Sweets | vegetarian
  • Prep Time 1 min
  • Soaking Time 1 hr
  • Cook Time 20 mins
  • Total Time 1 hr 21 mins
  • Servings 4


  • ¼ cup Cashew (Kaju)
  • ¼ cup Almond (Badam)
  • 4 Figs (Anjeer)
  • 3 Dry dates (Sookha Khajoor)
  • 1 tbsp Khus Khus
  • 1 litre Thick Milk
  • Saffron strands (Zafran) - A pinch
  • ¼ - ⅓ cup Sugar
  • ¼ tsp Cardamom Powder (Elaichi Powder)
  • ⅛ tsp Nutmeg Powder (Jaiphal Powder)


  1. Soak all the dry fruits separately in hot water for at least an hour.
  2. After an hour, first grind almonds and cashew into rough slices. Keep aside.
  3. Now grind the rest of the dry fruits into a coarse powder.
  4. Boil the milk along with the ground ingredients and saffron strands and reduce to about 3/4ths of the original (i.e. till the mixture is about 750 ml ). Keep stirring constantly to avoid the mixture sticking at the bottom of the pan.
  5. Now add sugar (or melted jaggery) and cook for 2-3 minutes more.
  6. Sprinkle Ilaichi and Jaiphal powders before taking off the fire. When the Payasam cools down, keep it in fridge for 2-3 hours and serve cold.

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  • N
    Nagaraju S
    Recipe Rating:
    నాకు బాధమిల్క్ రిసిపి కావాలి మీ లోగోతో నేను స్టాల్ ఓపెన్ చెయ్యాలి అని వుంది మీ సహకారం నాకు తప్పని సారి ప్లీస్ ప్లీస్ ప్లీస్ నాను సమాధానం వస్తుంది అని వుంది