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4.50 from 2 votes

Cabbage kheer recipe

Cabbage kheer, cabbage payasam is a wonderful dessert tastes great similar to Rabri. Cabbage is cooked, sauteed in ghee, made rich along with milk, condensed milk.
Prep Time10 mins
Cook Time20 mins
Course: Dessert
Cuisine: Indian
Servings: 3


  • 2 cups shredded cabbage
  • 2 cups milk
  • 2 tablespoon sugar
  • 2 tablespoon condensed milk
  • 2 teaspoon ghee
  • ½ inch Cinnamon
  • 2 cardamom
  • 2 drops kewra water
  • 2 drops rose water
  • 1 pinch salt


  • I used my mandolin slicer to slice cabbage to thin strips. You can use knife too.
  • Boil 3 cups water, add shredded cabbage to it. Boil for 5 mins, drain water. Squeeze excess water completely.
  • Heat a heavy bottomed pan with ghee. Add cinnamon and cardamom to it. In goes cabbage. Sautee 5 mins in low flame with a dash of salt.
  • Pour in the milk and bring to boil. Simmer until milk reduced to half the volume.
  • Add sugar, condensed milk and mix well. Simmer for 2 more minutes.
  • In goes the kewra water and rose water. Switch off flame and garnish with nuts.


  • In the original recipe, they have asked to add sugar along sauteeing the cabbage. I totally forgot so added after milk reduced.
  • Salt can also be skipped, it is just to avoid flat taste.
  • Keep stirring to avoid burnt battom.
  • I added more ghee found it floating as a layer on top, which I did not like. So reduced the quantity in the recipe.