Chettinad Pazha Payasam – A Delightful Fruit Payasam Recipe
Chettinad cuisine is renowned for its bold, spicy flavors, but it is also home to some extraordinary desserts that leave a lasting impression. One such dessert that stands out in its simplicity and richness is the Chettinad Pazha Payasam. Bursting with the goodness of fresh fruits, this creamy payasam is a perfect balance of sweetness and texture. It makes for an excellent dessert to serve on special occasions, festivals, or simply as a delightful treat for your loved ones.
This payasam, made with the richness of milk, nuts, and a colorful assortment of fruits, is not only delicious but also an easy-to-make dish that will surely brighten your dining table. Whether you are a seasoned chef or a novice in the kitchen, this Chettinad Pazha Payasam recipe is perfect for you.
Course: Dessert
Cuisine: Chettinad
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk | 1 liter |
| Cashew nuts (soaked in water) | 10 |
| Whole almonds (Badam, soaked and skin removed) | 10 |
| Cardamom powder (Elaichi) | 1/2 teaspoon |
| Mango (ripe, peeled and chopped) | 2 |
| Sugar | 1/2 cup |
| Ripe bananas (peeled and chopped) | 2 |
| Apple (peeled and chopped) | 1 |
| Orange (peeled and chopped) | 1 |
| Green grapes (chopped) | 1/2 cup |
| Black grapes (chopped) | 1/2 cup |
| Fresh pomegranate fruit kernels | 1/2 cup |
| Honey | 2 tablespoons |
Preparation Time: 60 minutes
Cooking Time: 60 minutes
Instructions:
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Soaking the Nuts: Start by soaking the almonds and cashews in water for about 4 to 5 hours. Once soaked, grind them into a smooth paste using a mixer grinder. This will be the base for creating a rich and creamy texture in your payasam.
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Boiling the Milk: Pour the milk into a large saucepan and heat it over medium-high flame. Once it begins to boil, reduce the heat and add the almond-cashew paste. Stir the mixture thoroughly to blend the paste into the milk. Allow the milk to cook on low heat, stirring continuously to prevent it from burning. Let it simmer until the milk is reduced by about 1/4th in quantity.
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Sweetening the Payasam: Add the sugar into the reduced milk mixture. Continue cooking on low heat until the milk thickens further and reduces by half. This will help intensify the flavor and create a creamy consistency.
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Flavoring the Payasam: Once the milk has thickened, add the cardamom powder (Elaichi) and give it a good stir. Allow the mixture to cook for a couple of minutes to let the flavors meld. Turn off the heat and let the payasam mixture cool down to room temperature.
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Refrigerating the Payasam: Once cooled, transfer the payasam to the refrigerator and allow it to chill for about an hour. This will enhance the flavors and create a refreshing dessert when served.
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Preparing the Fruits: While the payasam cools in the fridge, prepare the fruits. Peel and chop the mangoes, bananas, apples, and orange into small bite-sized pieces. For the grapes, chop them into halves or quarters, depending on their size. Gently mix all the chopped fruits together in a large bowl.
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Adding Sweetness to the Fruits: To enhance the fruit’s natural sweetness, drizzle honey over the chopped fruits and mix well. Refrigerate the fruit mixture for an hour to ensure they are nicely chilled.
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Combining the Payasam and Fruits: After an hour, take both the chilled payasam and the fruit mixture out of the fridge. Gently combine them together, stirring carefully so that the creamy payasam coats the fruits evenly.
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Serving: Serve the Chettinad Pazha Payasam immediately, ensuring it’s cool and refreshing. The smooth, creamy payasam combined with the vibrant, sweet fruits makes for a delightful dessert that’s both refreshing and satisfying.
Serving Suggestions:
The Chettinad Pazha Payasam pairs beautifully with spicy Chettinad dishes. For a traditional meal, serve this payasam as a dessert following a flavorful feast of Chettinad Pattani Kurma, Chettinad Style Poondu Rasam, and Steamed Rice. The combination of spicy, savory dishes with this sweet, fruit-filled payasam is a true culinary delight that captures the essence of Chettinad cuisine.
Tips:
- Nuts: You can experiment by adding more nuts like pistachios or cashews to the payasam for an extra crunch.
- Fruit Variations: While this recipe calls for a variety of fruits, feel free to include others such as pears, papaya, or even dragon fruit, depending on what’s in season or your preference.
- Vegan Option: For a vegan version, substitute dairy milk with coconut milk or almond milk for a tropical twist.
Enjoy the burst of flavors in each spoonful of Chettinad Pazha Payasam – a dessert that’s both luxurious and healthy, perfect for any celebration or as a special treat to round off a meal.
