Chettinad Pazha Payasam Recipe - Fruit Payasam Recipe
A vegetarian Chettinad recipe with liter milk, whole cashews - soaked in water, badam (almond) - soaked in water and skin removed. Ready in 2h, serves 6.
Curated byRamesh Kumar🇮🇳
Instructions
12 steps- 1
To begin making the Chettinad Pazha Payasam recipe, soak almonds and cashews for 4 to 5 hours and grind them to a smooth paste using a mixer grinder
whole cashews - soaked in water(10) - 2
Add milk in a saucepan and bring it to boil
liter milk(1) - 3
When it starts boiling, add almond cashew paste in it and mix everything properly
- 4
Cook on low flame till it is reduced to 3/4th in quantity
- 5
Stir constantly to ensure that the milk does not burn
liter milk(1) - 6
Once the milk has reduced add sugar and cook till it is reduced to 1/2 in quantity
liter milk(1)sugar(1/2 cup) - 7
Add cardamom powder, stir and turn off the heat
cardamom powder (elaichi)(1/2 teaspoon) - 8
Allow the Payasam mixture to cool till it reaches room temperature and then refrigerate for an hour
- 9
Meanwhile cut all the fruits in to small pieces and mix them together with honey
fresh pomegranate fruit kernels(1/2 cup)tablespoons honey(2) - 10
Refrigerate the mixed fruits for an hour
fresh pomegranate fruit kernels(1/2 cup) - 11
After an hour combine both Payasam and fruits together and serve the Chettinad Pazha Payasam immediately
fresh pomegranate fruit kernels(1/2 cup) - 12
Serve Chettinad Pazha Payasam as a dessert after a delicious meal of Chettinad Pattani Kurma, Chettinad Style Poondu Rasam and Steamed Rice
Rate this recipe
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Chettinad Pazha Payasam Recipe - Fruit Payasam Recipe
A vegetarian Chettinad recipe with liter milk, whole cashews - soaked in water, badam (almond) - soaked in water and skin removed. Ready in 2h, serves 6.
Curated byRamesh Kumar🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making the Chettinad Pazha Payasam recipe, soak almonds and cashews for 4 to 5 hours and grind them to a smooth paste using a mixer grinder
whole cashews - soaked in water(10) - 2
Add milk in a saucepan and bring it to boil
liter milk(1) - 3
When it starts boiling, add almond cashew paste in it and mix everything properly
- 4
Cook on low flame till it is reduced to 3/4th in quantity
- 5
Stir constantly to ensure that the milk does not burn
liter milk(1) - 6
Once the milk has reduced add sugar and cook till it is reduced to 1/2 in quantity
liter milk(1)sugar(1/2 cup) - 7
Add cardamom powder, stir and turn off the heat
cardamom powder (elaichi)(1/2 teaspoon) - 8
Allow the Payasam mixture to cool till it reaches room temperature and then refrigerate for an hour
- 9
Meanwhile cut all the fruits in to small pieces and mix them together with honey
fresh pomegranate fruit kernels(1/2 cup)tablespoons honey(2) - 10
Refrigerate the mixed fruits for an hour
fresh pomegranate fruit kernels(1/2 cup) - 11
After an hour combine both Payasam and fruits together and serve the Chettinad Pazha Payasam immediately
fresh pomegranate fruit kernels(1/2 cup) - 12
Serve Chettinad Pazha Payasam as a dessert after a delicious meal of Chettinad Pattani Kurma, Chettinad Style Poondu Rasam and Steamed Rice
Rate this recipe
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