Sweets recipes | Havyaka

Mogekaayi paayasa | Mogekaayi kheer

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Mogekaayi paayasa or kheer is simple and quick summer special nourishment. This is also called Mogekaayi tampu – tampu literally means cold, here it refers to cold drink. This recipe is so simple that you just have to grate Mogekaayi and add milk and jaggery. You can turn this paayasa as a smoothie or beverage easily and can gulp it. To make smoothie or beverage, you have to blend or grind mogekaayi to a smooth consistency instead of grating.

Mogekaayi is a vegetable fruit belongs to cucumber family. But unlike cucumber Mogekaayi has a good cooling effect on the body. This multipurpose Mogekaayi is cultivated during summer and can be stored for about 6 to 8 months at room temperature.

Prep time

20 mins

Cook time

0 Cool off time

0 Total time

20 mins

Course

Sweets, Beverages

Diet

Vegetarian

Difficulty level

Easy

Servings

5 cups

Ingredients

2 cups grated Mogekaayi – tightly packed
2.5 cups milk – boiled and cooled
2 tablespoons jaggery or as required
2 pinch salt
3 cardamoms

Cookware / Utensils

Grater
Bowl(s)
Spoon or Ladle
Mortar and pestle

Instructions

Rinse Mogekaayi and cut into small pieces and remove the seeds. Cut only a small portion of mogekaayi as we require only 2 cups grated. Rest you can keep and make curry, tellevu, kadbu, etc.
Grate mogekaayi – 2 cups tightly packed. Do not grate the skin.
Remove cardamom seeds, rinse them and make powder using mortar and pestle.
Take 2.5 cups milk in a bowl. Add 2 tablespoons jaggery or as required, 2 pinch salt, and cardamom powder. Mix well to dissolve the jaggery.
Now, add grated Mogekaayi to the milk mix.
Stir gently to mix the grated Mogekaayi with milk.
Serve FRESH.

Step by step guide

How to make Mogekaayi paayasa

1. Rinse mogekaayi and cut into small pieces and remove the seeds. Cut only a small portion of mogekaayi as we require only 2 cups grated. Rest you can keep and make curry, tellevu, kadbu, etc.

2. Grate mogekaayi – 2 cups tightly packed. Grate only the flesh and not the skin.

3. Remove cardamom seeds, rinse them and make powder using mortar and pestle.

4. Take 2.5 cups milk in a bowl. Add 2 tablespoons jaggery or as required, 2 pinch salt, and cardamom powder. Mix well to dissolve the jaggery.

5. Now, add grated mogekaayi to the milk mix.

6. Stir gently to mix the grated mogekaayi with milk.

7. Serve FRESH.

Notes

To make smoothie or beverage: Grind or blend Mogekaayi to smooth puree. Add milk, jaggery, salt, and cardamom powder and mix well. Adjust the consistency by adding less or more milk as per your taste. Gulp it fresh!
Mogekaayi paayasa or kheer remains good for about 1 to 2 hours at normal room temperature.