Besan kheer | kadalamaavu payasam is a creamy and nutty flavored payasam | kheer with besan, ghee, milk and sugar as the main ingredients. The slow roasting of besan in ghee, as we do for besan ladoo, emits a nice nutty flavour and adds a nice flavour to the kheer. A quick and easy kheer recipe which you can make during Navaratri neivedhyam and also serve for guests. Check out my complete collection of Navaratri recipes. These cute bowls are gifted by my blogger friend anu, she sent this through her sister who stays nearby my house.
The besan kheer tasted very nice after it was kept in the refrigerator for 4-5 hours.
Check out other easy kheer recipes
Besan kheer recipe
Preparation Time : 5 mins | Cooking Time : 40 Mins |Serves: 3-4
Besan | kadalai maavu 3 tblsp
Milk 3 cups
Water 1 cup
Ghee 1 tblsp
Cashew nuts 5
Chironji | sara paruppu few (optional)
Sugar 3-4 tblsp
Saffron a pinch
Cardamom powder a pinch
- In a pan add ghee and roast the cashew nuts and chironji (if adding).
- Once they turn golden brown take out the nuts and keep aside.
- In the same pan add besan | kadalaimaavu and roast this in a low flame till it emits a nice aroma and the besan turns golden brown colour.
- Be careful not to get this burnt.
- Switch off the flame.
- Add 1 cup of water to this .
- Whisk this without any lumps.
- Add 3 cups of milk to this and switch on the flame. Allow this to boil and for 25 minutes . Stir it frequently.
- Soak a pinch of saffron in 1 tblsp of warm milk for 5 minutes and then add it to the boiling kheer.
- Add sugar after 20 minutes. Mix well and boil.
- Add the roasted nuts and cardamom powder.
- Mix well. Switch off the flame.
- Serve besan kheer chilled.
- The kheer tends to get thicker once chilled.
- You can add sliced badam to it in the last.
- Roasting the flour gets rid of the raw smell of the flour, so do not skip it.
- Roast it well to enhance the flavour of the kheer.
- You can add condensed milk too in the last. In that case reduce the sugar.