Persimmon Payasam (persimmon Kheer / dessert)


Persimmon : 2 cups (peeled and chopped to cubes)

Water: 4 cups

Milk: 1/4 cup

Butter: 1 tablespoon

Sugar: 1/2 cup ~ 3/4 cup (depending on sweetness required)

Cardamom: 2 smashed

Cashews: 1/4 cups

Patchai Karpooram: 1/8 teaspoon

(edible raw camphor)

Saffron: 1/4 teaspoon


In a small pan heat butter. Then add cashews and crushed cardamon and saute for a minute to two until the cashews are roasted.

In a separate saucepan, add the chopped and peeled persimmon cubes. Add water to it and set it in medium heat.

Let it cook for 20~30minutes until the persimmon is tender. Then mash it with a spatula or heavy spoon untill they blend well.

Now add 1/4 cup of milk. Then add the sugar and stir it gently.  Add the sauteed cashews along with the melted butter (ghee). Also add patchai karpooram (edible camphor), saffron.

 Stir slowly and gently for about 5 minutes or so until the payasam or kheer comes to a porridge like consistency or less.


Serve 1 cup of the hot payasam (or chilled) in a cup and enjoy. The persimmon flavoured payasam is very delicious and has a wonderful flavour. Enjoy!

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