Avocado kheer/ Butter fruit payasa/ Benne hannu pudding

Festival season is here, dessert options are much appreciated. How about a sweet dish which one can make in very less time? No one would say no to it I believe.

Payasa/ kheer is one of most loved Indian desserts. The ingredients & preparation method of kheer varies from region to region. Name differs from a location to location Kheer, payasa, phirni… are the different names to refer this delicious sweet. Vegan milk like coconut milk is used mostly in preparing payasa in south Karnataka and Kerala, whereas cow’s milk or condensed milk is used in many other states of India. It can be prepared with rice, or dals like moong/ channa dal. Few fruit and vegetable based kheers are also famous here. Sharing one such kheer made with butter fruit. As it is butter fruit season, grab one or two butter fruit and try this payasa. I am sharing a simple recipe with minimal ingredients here in today’s post. It was my recent trial of making this delicious light green avocado kheer  when we had few avocados harvested from our tree. You can churn this dish in no time. You can make your own version of this kheer with the added rice or rava if you like.

 

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 3-4

Ingredients:

Ripe Avocado – 1

Milk – 1 cup

Water – 1 cup

Sugar – ½ cup or little less depending on the requirement

Cardamom powder – ¼ tsp

Chopped nuts and dry fruits of choice – 2 tbsp

Ghee - 1 tsp

 

Method:

Cut avocado into half, remove and discard seed.

Scoop out the flesh completely with a spoon and transfer to a mixie jar or blender.

Blend the avocado into smooth paste adding water as required.

Now transfer this to a thick bottomed vessel.

Add sugar, water and bring to a quick boil.

Add milk, cardamom powder too. Switch off the heat when it just starts to boil.

Fry the chopped nuts and dry fruits with ghee a bit. Add to the kheer and serve.

This kheer can be served both hot and cold.

The dry fruits and nuts enrich the taste.

 

Notes:

You can bring the phirni texture to this kheer by adding ground and cooked rice.

You can even add bansi rava after frying and cooking in milk.

Coconut milk can be used instead regular cow’s milk.