Chettinad Pazha Payasam Recipe – A Delectable Fruit Payasam
Embark on a culinary adventure with this delightful Chettinad Pazha Payasam, a traditional South Indian dessert that embodies the vibrant flavors of ripe fruits combined with the creamy richness of milk. Perfect for festive occasions or simply as a sweet indulgence after a meal, this payasam marries the healthful goodness of fresh fruits with the indulgence of creamy milk, making it an excellent choice for those seeking a vegetarian treat that tantalizes the taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 1 liter |
| Whole cashews (soaked in water) | 10 pieces |
| Almonds (badam, soaked and skin removed) | 10 pieces |
| Cardamom powder (elaichi) | 1/2 teaspoon |
| Ripe mangoes (peeled and chopped) | 2 pieces |
| Sugar | 1/2 cup |
| Ripe bananas (peeled and chopped) | 2 pieces |
| Apple (peeled and chopped) | 1 piece |
| Orange (peeled and chopped) | 1 piece |
| Green grapes (chopped) | 1/2 cup |
| Black grapes (chopped) | 1/2 cup |
| Fresh pomegranate kernels | 1/2 cup |
| Honey | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 6g |
| Carbohydrates | 40g |
| Dietary Fiber | 3g |
| Sugars | 20g |
| Fat | 8g |
Preparation Time
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Total Time: 120 minutes
- Servings: 6
Instructions
To commence your culinary creation, first soak the almonds and cashews in water for approximately 4 to 5 hours. Once adequately soaked, drain the water and grind the nuts into a smooth paste using a mixer grinder, ensuring a creamy consistency that will add richness to your payasam.
In a medium-sized saucepan, pour in the milk and set it over medium heat, bringing it to a gentle boil. As soon as the milk begins to bubble, incorporate the almond-cashew paste into the boiling milk, stirring continuously to ensure a thorough blend. Reduce the heat to low and allow the mixture to simmer, stirring frequently to prevent the milk from scorching. Continue to cook until the milk has reduced to about three-quarters of its original volume, concentrating the flavors and enhancing the creaminess.
Once the milk has thickened, add the sugar, stirring well until it completely dissolves. Keep simmering until the mixture has reduced to about half of its initial volume. At this stage, introduce the fragrant cardamom powder, mixing it in before turning off the heat. Allow this sumptuous payasam mixture to cool down to room temperature, then transfer it to the refrigerator and let it chill for about an hour.
While the payasam cools, prepare the fruits. Take a variety of fresh fruits: mangoes, bananas, apples, oranges, green grapes, black grapes, and fresh pomegranate kernels. Peel and chop them into small, bite-sized pieces, then combine all the fruits in a bowl. Drizzle the honey over the mixed fruits, gently tossing to coat them evenly. Refrigerate the fruit mixture for about an hour, allowing the flavors to meld beautifully.
After both the payasam and the fruits have chilled sufficiently, it’s time to bring them together. In a large serving bowl, combine the cooled payasam with the prepared fruit mixture. Stir gently to mix, allowing the creamy payasam to envelop the vibrant fruits. Serve the Chettinad Pazha Payasam immediately for the best flavor and texture.
This delightful dessert pairs exceptionally well with a sumptuous meal, complementing dishes such as Chettinad Pattani Kurma, Chettinad Style Poondu Rasam, and steaming bowls of rice. Experience the rich tapestry of flavors and the refreshing burst of fruits that this payasam offers, making it a perfect ending to any meal. Enjoy your culinary masterpiece!
