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

  • 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.
Chettinad pazha payasam - 1
  • Grind the soaked rice and blanched cashew nuts and almonds into a fine paste.
  • Add 1-2 tbsp of milk while grinding.
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  • 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.
Chettinad pazha payasam - 3
  • Now add the condensed milk.
PAzha payasam - 4
  • 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.
Chettinad pazha payasam - 5
  • 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.
Fruit payasam - 6
  • 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)
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  • Mix well and garnish with sliced almonds.
  • Chettinad pazha payasam is ready.
Chettinad pazha payasam - 8
  • 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.
Chettinad pazham payasam - 9 Chettinad pazham payasam - 10

Chettinad Pazha payasam recipe

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

Notes