Dragon Fruit Payasam (Kheer)

Step 1: Prepare the Dragon Fruit

Cut the dragon fruit in half, then peel off the outer skin. Dice the peeled dragon fruit into small, medium-sized pieces and set aside.

Step 2: Boil the Milk

Place a pot on the stove and add 0.75 liters of milk. Bring the milk to a boil over low heat, allowing it to reduce slightly until it reaches about half its original volume.

Step 3: Add Sugar and Vermicelli

Once the milk starts to boil, add 0.5 cup of sugar and stir until it completely dissolves. Then, add 2 tablespoons of unroasted vermicelli to the boiling milk. Continue to cook for 3-4 minutes, stirring occasionally, until the vermicelli is soft and cooked through.

Step 4: Infuse with Cardamom

Crack open one cardamom pod and add both the seeds and the peel to the milk mixture. This will infuse a rich flavor into the payasam.

Step 5: Combine with Dragon Fruit

Once the milk has thickened and the vermicelli is cooked, add the diced dragon fruit pieces to the pot. Stir well and bring the mixture to a quick boil on high flame for about 1 minute. This allows the dragon fruit to absorb some of the milk's flavor.

Step 6: Serve Chilled

Remove the pot from the stove. The dragon fruit payasam is now ready. For an enhanced taste, transfer it to a serving bowl and refrigerate for at least 30 minutes before serving.

• You can use either white or pink dragon fruit for this recipe.

• For best taste, chill the payasam in the refrigerator for at least 30 minutes before serving.

• Adjust sugar quantity according to your taste preference.

• Use pink dragon fruit for a different color and slightly different flavor profile.

• Roast the vermicelli in a little ghee before adding to the milk for a nuttier flavor.