Bellam Paramannam | Andhra Rice and Jaggery Kheer

Bellam Paramannam is a traditional kheer made in Andhra Pradesh with rice, jaggery, and milk.

This rice and jaggery payasam is a must during weddings and all important festivals.

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Chak-hao Amubi Kheer | Manipuri Black Rice Kheer

Chak-Hao Amubi Kheer | Manipuri Black Rice Kheer | Forbidden Rice Pudding

Chak-Hao Amubi Kheer is the Manipuri Black Rice Kheer.

It is nutty, creamy, and absolutely delicious. The lovely purple colour sure adds to the charm. 🙂

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Bengali Orange Kheer or Kheer Komola

Kheer Komola | Kamlalebu Kheer | Bengali Orange Kheer

Kheer Komola is a wonderful payasam made with juice oranges.

It is a super simple dessert recipe that essentially needs just milk, sugar, and oranges.

I loved the flavour of this Kheer Komola and it is going to become a staple in my home.

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Paradi Payasa: Tiny boiled rice batter morsels cooked in coconut milk and jaggery.

Paradi Payasa | Jaradi Payasa from Karnataka (Vegan Recipe)

Paradi Payasa | Jaradi Payasa is a traditional kheer from the South Canara district of Karnataka.

Popularly made in Udupi and Mangalore, this payasam consists of tiny cooked morsels of rice flour batter in coconut milk and jaggery.

Quite reminiscent of Ada Pradhaman from neigbouring Kerala. 🙂

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Saggubiyyam Payasam: Sago and Milk Pudding from Andhra Pradesh

Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam

I absolutely love Saggubiyyam | Sabudana | Javvarisi (Sago), and being in Maharashtra, I can find it in a myriad forms around me. As Sabudana Khichadi, Sabudana Vada, Sabudana Kurdai, Sabudana Papad, Sabudana Mixture, Sabudana Thalipeeth … One of my absolutely favourite Sabudana-based dishes is Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam. I make Saggubiyyam Paramannam often on

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Semiya Kheer | Semiya Payasam

Semiya Payasam | Semiya Kheer | Vermicelli Pudding

My family always wants something sweet to round off a lunch or dinner on weekends. One of the all-time favourite desserts is payasam or kheer of any sort. While I make payasam in many ways, Semiya Payasam is a popular choice because it gets done easily, and can be eaten cold

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