Papaya Payasam – Indian Papaya Pudding Dessert

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Last Updated on December 14, 2020 by Chef Mireille

Papaya Payasam – Indian Papaya Pudding Dessert – this milk based pudding makes a fabulous chilled dessert for summertime!


Papaya Payasam - Indian Papaya Pudding Dessert

I am not a big chocolate person. Sure I do like a good slice of chocolate cake like this once in a while, but 90% of the time I’m going to go for the fruit based dessert or the milky and creamy custard type of dessert or pudding.

Kheer in northern India or payasam in southern India are milk based puddings that can be made with any variety of grain, fruit or vegetable. While some are more traditional, in modern times I’ve seen varieties that include everything from quinoa to apple. They are usually on the thinner side, though I sometimes take a bit of artistic license and make it a bit thicker, per my preference. If you prefer the thinner type of kheer, feel free to add more milk as desired.

This week I am going to be showing you one of each – fruit based, veggie based and grain based!

Want to get a look at some of the other kheer/payasam I’ve prepared in the past?

Kheer/Payasam Recipes

Watermelon Pith Kheer – a no waste version using the white part of the watermelon. Definitely a great use to avoid food waste.

Bajre Ki Kheer –  (Millet) Kheer

Ube (Purple Yam) Sago Kheer

Pumpkin Vermicelli Payasam

Paneer Payasam

Want to make it Vegan? Use coconut milk instead!

We are going to start with a fruit based kheer today!

These chilled kheer desserts are cooling on hot summer days!

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Papaya Payasam

Nice and creamy – if you are a pudding person – you will love this version!

Papaya Payasam LR  2

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Papaya Payasam – Indian Papaya Pudding Dessert

Papaya Payasam - Indian Papaya Pudding - a chilled dessert - perfect summertime treat!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: Indian
Servings: 4


  • 14 oz. peeled and chopped papaya
  • 2 cups milk
  • 2 teaspoons saffron syrup or a pinch of saffron
  • 4 tablespoons sugar
  • ¼ teaspoon ground cardamom
  • ¼ + 1/8 cup grated khoya
  • chopped pistacchios garnish as desired
  • sliced almonds garnish as desired


  • In a blender, puree the papaya with 1 cup of the milk.
  • Transfer to a saucepan.
  • Add the remaining milk and saffron syrup. Bring to a boil.
  • Add sugar and cardamom. Cook on a high simmer for 5 minutes, stirring occasionally.
  • Add khoya and cook another 5 minutes.
  • Leave to cool and chill in the refrigerator.
  • To serve, garnish with nuts.
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Papaya Payasam LR_

Thank you for sharing!

About Chef Mireille

Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions


  1. Srivalli

    Now this is surely a fantastic take with the sweet dish!..I have made papaya halwa, never ventured beyond that…Looking to know you have two different ones coming up, can’t wait to read them!

  2. Harini

    Wow! A wonderful way to use up papaya. Though I have no takers at home for papaya. I can check if they will take to this creamy dessert.

  3. Suma Gandlur

    I can eat raw papaya but not the ripe one and so never ventured into ‘papaya sweets zone’. However your version sounds like one rich kheer with the addition of mawa and looks very inviting with that vibrant hue.

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