Appicha Kheer (Appi Payasa)

Appicha Kheer or Appi Payasa is one of the special sweet dishes prepared for special ocassions, festivals etc. It is very rich, heavy and tastes really divine. It is considered to be one of the more complicated kheers in terms of procedure and time but in reality it is not as difficult as it seems.


  • Fine Rava/Sooji – 1/2 cup (If you can get Chiroti rava, that is best)
  • Water – 1/2 cup (approx)
  • Ghee – 1 tbsp
  • Milk – 2 cups
  • Sugar – 1/4 cup
  • Oil/Ghee for frying
  • Cardomon powder – 1/2 tsp
  • Nutmeg powder (Jaipala/Jaadhikai) – a pinch
  • Cashews – few
  • Raisins – few


  1. Mix the Rava with water and mix well to form a hard dough (like Puri dough). Dont put all the water at once, mix the rava along with 1 spoon of ghee and add the water little by little and mix well to form a dough (like a puri dough).
  2. (If you are using Chiroti rava, then you can skip this step) Split the mixed dough into small parts and blend it in the dry jar of the mixie in installments. Work this dough again with your hand and it should be a bit rubbery and elastic in nature. If you have used Chiroti rava, the dough should be elastic without putting it in the mixie.
  3. Make the dough into small balls and roll them into circles (like puri) – you can use some ghee/maida to roll it without sticking onto the surface.
  4. Fry these papads in hot oil/ghee
  5. After the fried papads have cooled, break the papads into small pieces.
  6. Boil milk in a wide vessel and put the broken papad pieces into them. Once the papads are well cooked and the milk is thickened (condensed), put in sugar and let it boil for 2 more minutes.
  7. Put the cardomon powder, nutmeg powder, saffron and mix well.
  8. Garnish with Cashews and raisins roasted with ghee.

Delicious Payasa is ready πŸ™‚ Enjoy!

Appi Papads


  • You can prepare these Papads and keep them in an air tight container. They would stay good for a week. Then on the day you need to make the kheer, you can prepare it very quickly.
  • While cooking the papads in milk, you can also mix some water if you do not want the kheer to be too thick.
  • If after the kheer cools down all the milk has been absorbed by the papads, you can add some boiled sweet milk and mix.
  • If you need to get back to work after having this kheer, be careful with the amount of nutmeg powder you use – this can make you really sleepy πŸ˜‰

5 thoughts on “Appicha Kheer (Appi Payasa)

  1. nice tips. some times the puris may not be crispy enough and may not crumble easily, in that case i think it would be a good idea to prick the puris and then fry them.

  2. If using normal rava be careful with your mixie blade. the dough can get real hard and harm the mixie if water is not sufficient.

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