Chettinad Pazha payasam

Chettinad pazha payasam – Fruit payasam recipe – Popular Chettinad style fruit payasam – Easy and tasty pazha payasam recipe with full video and step-by-step pictures.

I tasted this first time at my sister’s place a few months back and I loved it. I was planning to share the recipe in Jeyashri’s kitchen but waiting for the mango season. Though we can add any fruit of our choice, I personally love the addition of mangoes in this.

The original recipe involves the addition of custard powder in this, but I don’t add custard powder as I felt it might taste similar to Fruit custard. I can say this payasam is slightly closer to the North Indian Phirni but with fruits. I can say this is a mix of phirni and fruit rabdi. I am a huge fan of Chettinad veg cuisine. I have learnt a few recipes from my friends who hail from Karaikudi.

Also during Navaratri time, when you have lot of fruits, do give this a try.

Also check out the unique Chettinad style Kavuni arisi payasam, Black rice paal payasam, Fruit rabdi, Mango phirni

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Chettinad Pazha payasam recipe

Chettinad style mixed fruits kheer recipe

Course Dessert, Festival recipes,

Cuisine Indian, South Indian

Keyword dessert, Festival recipes, Navratri recipes, sweets

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Soaking time 15 minutes minutes

Total Time 1 hour hour

Servings 4

Author Jeyashri suresh

Ingredients

• 2.5 cups of milk
• 1/3 cup condensed milk
• ¼ cup pomegranate
• ¼ cup finely chopped mango
• ¼ cup finely chopped apple
• ¼ cup chopped grapes
• Few sliced almonds
• A pinch of saffron optional

To soak and grind

• 1 tbsp rice use rawa rice or basmati or seeraga samba or millet
• 1 tbsp cashew nuts
• 1 tbsp almonds

Instructions

• Soak 1 tbsp of rice in a bowl for 15 minutes. I used raw rice, you can use seeraga samba rice or basmati rice or millet too.
• Soak the almonds and cashew nuts in hot water for 15 minutes and take out the skin of the almonds.
• Grind the soaked rice and blanched cashew nuts and almonds into a fine paste.
• Add 1-2 tbsp of milk while grinding.
• In a heavy bottomed pan, add 2 and ½ cups of milk.
• Let this boil.
• Simmer the flame and add the ground rice and nuts paste.
• Mix well and continue to stir this continuously.
• Now add the condensed milk.
• If adding saffron add a pinch now.
• Usually they add vanilla custard powder in Chettinad pasha payasam.
• But I felt it will taste like custard, so didn’t add.
• To get a nice yellow color I added a pinch of saffron to this.
• Continue to stir this well till becomes little thickened.
• The payasam tend to thicken after cooling. So switch off once it is little thick.
• Allow this to cool completely.
• Once it cool, add the pomegranate, finely chopped apple (peel the skin), finely chopped mango, chopped grapes (cut into 2-3 pieces)
• Mix well and garnish with sliced almonds.
• Chettinad pazha payasam is ready.
• Serve chilled.

Video

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Notes

Notes:
1. You can add finely chopped pineapple to this payasam.

2. If adding vanilla custard powder, you can mix 1 tbsp of custard powder in 2 tbsp of room-temperature milk. Add to the boiling milk along with the rice and nuts paste.

3. If adding banana, just add before serving.

4. After adding fruits, do not store this for a longer time.

5. Chettinadu pazha payasam is perfect for get-togethers and festival gatherings.

• Soak 1 tbsp of rice in a bowl for 15 minutes. I used raw rice, you can use seeraga samba rice or basmati rice too.
• Soak the almonds and cashew nuts in hot water for 15 minutes and take out the skin of the almonds.

• Grind the soaked rice and blanched cashew nuts and almonds into a fine paste.
• Add 1-2 tbsp of milk while grinding.

• In a heavy-bottomed pan, add 2 and ½ cups of milk.
• Let this boil.
• Simmer the flame and add the ground rice and nuts paste.
• Mix well and continue to stir this continuously.

• Now add the condensed milk.

• If adding saffron add a pinch now.
• Usually, they add vanilla custard powder in Chettinad pasha payasam.
• But I felt it will taste like custard, so didn’t add it.
• To get a nice yellow color I added a pinch of saffron to this.

• Continue to stir this well till becomes a little thickened.
• The payasam tends to thicken after cooling. So switch it off once it is a little thick.

• Allow this to cool completely.
• Once it cools, add the pomegranate, finely chopped apple (peel the skin), finely chopped mango, and chopped grapes (cut into 2-3 pieces)

• Mix well and garnish with sliced almonds.
• Chettinad pazha payasam is ready.

• Notes:
• You can add finely chopped pineapple to this payasam.
• If adding vanilla custard powder, you can mix 1 tbsp of custard powder in 2 tbsp of room-temperature milk. Add to the boiling milk along with the rice and nuts paste.
• If adding a banana, just add it before serving.
• After adding fruits, do not store this for a longer time.
• Chettinadu pazha payasam is perfect for get-togethers and festival gatherings.