Ever wanted a dessert that feels festive, rich, and refreshing at the same time, without spending hours in the kitchen?

That’s exactly what Chettinad Fruit Payasam delivers. It’s creamy, mildly sweet, aromatic with cardamom, and loaded with fresh fruits that bring texture and freshness in every spoon.

Unlike regular kheer, this version feels lighter and more refreshing, making it perfect after heavy South Indian meals or festive feasts.

Why Chettinad Fruit Payasam Is So Special

Fruit Payasam, also known as Pazha Payasam in parts of Tamil Nadu, is a celebratory dessert often served during weddings, festivals, and special occasions in Chettinad households.

The Chettinad version stands out because it uses nut paste and rice paste to naturally thicken the payasam instead of heavy cream, giving a silky texture without making it too heavy.

What makes this payasam unique:

• Creamy texture without cream
• Naturally thickened with nuts and rice
• Loaded with fresh fruits
• Aromatic cardamom flavor
• Perfectly served chilled

It’s also ideal for summer gatherings since chilled payasam tastes incredibly refreshing.

Ingredients Breakdown

Cashews & Almonds: These provide:

• Creamy body
• Natural richness
• Protein and healthy fats

Grinding them creates a smooth base instead of using cream.

Rice Paste: Soaked rice acts as a natural thickener, giving payasam body while keeping texture light and traditional.

Cardamom Pods: Cardamom adds a signature South Indian dessert aroma, making the dish feel festive and comforting.

Milk & Condensed Milk: Milk forms the base, while condensed milk:

• Adds sweetness
• Improves texture
• Saves cooking time

Fresh Fruits: Apples, grapes, dates, and pomegranate

• Freshness
• Natural sweetness
• Color and texture contrast

How the Chettinad Fruit Payasam Comes Together

The magic starts with soaking nuts and rice so they grind smoothly later. Cashews and almonds are blended into a creamy paste that gives the payasam its rich texture.

Meanwhile, soaked rice and cardamom are ground into a smooth mixture that helps thicken the milk naturally during cooking.

Milk is boiled slowly in a heavy pan, and once it starts simmering, the rice-cardamom paste is added gradually while stirring to avoid lumps. Soon after, the nut paste goes in, making the mixture silky and aromatic.

Condensed milk is added next for sweetness and richness, and the payasam is simmered gently until it thickens beautifully.

Once cooled completely, chopped fruits are mixed in gently so they remain fresh and juicy rather than cooked and mushy.

The final result is creamy, chilled payasam filled with fruit bites in every spoon.

💡 Pro Tip: Always add fruits only after the payasam cools completely; adding them hot can make fruits sour and release excess water.

Problems This Recipe Solves

• Heavy desserts after festive meals
• Store-bought sweets with preservatives
• Desserts that take hours to prepare
• Kid-unfriendly traditional sweets

This payasam feels light yet festive.

Diet-Friendly Tweaks

• Low-Sugar Version: Reduce condensed milk and rely more on dates and fruits for sweetness.
• High-Protein Version: Increase the nut quantity slightly for added nutrition.
• Lactose-Free Version: Use coconut milk or almond milk instead of dairy milk.

What Goes Along with Fruit Payasam

Typically served after meals, but you can also pair it with:

• Light South Indian meals
• Festival spreads
• Weekend lunches

For festive serving:

Serve after biryani or traditional meals to balance heavy spices.

How to Serve

Serve chilled in small bowls or glasses, garnished with chopped nuts or extra pomegranate seeds for color.

It also works beautifully in dessert cups for parties.

Packing & Party Preparation Tips

Perfect for gatherings because it can be prepared ahead.

For bulk preparation:

Prepare payasam base a day earlier and add fruits just before serving to keep them fresh.

Common Pitfalls

• Payasam Too Thick: Occurs if too much rice paste is added or cooked too long. Add warm milk to adjust consistency.
• Fruits Turning Sour: Happens when fruits are added to hot payasam.
• Lumpy Texture: Rice paste must be added slowly while stirring.

How to Store Fruit Payasam

How to Store Properly

Refrigerate in airtight containers for up to 2 days.

Add fresh fruits when serving for the best taste.

How to Reheat Payasam

Best Method: Gently warm on low heat, then cool again before adding fruits.

Microwave Method: Heat in short intervals and stir to avoid separation.

Other Related Recipes You Might Like:-

• Rice Kheer – classic creamy kheer made with rice and milk.
• Moong Dal Kheer (Paruppu Payasam) – traditional festive payasam with lentils and jaggery.
• Makhana Kheer – rich and creamy kheer made with fox nuts.
• Tender Coconut Payasam – refreshing coconut-based payasam with subtle sweetness.
• Creamy Mango Kheer – fruity twist to classic kheer with ripe mango flavour.
• Royal Falooda – layered milk dessert with fruits and nuts.
• Falooda Custard Pudding – creamy pudding with custard and fruit layers.
• Palkova (Traditional Milk Sweet)– thick milk-based sweet perfect for festive occasions.