Chettinad Fruit Payasam

Steps

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1. 1
   Soak 15 cashew nuts and 20 almonds in a bowl of water for 30 minutes.
   ▶ ≈0:35
2. 2
   In another bowl, soak 2 tbsp of raw rice and 8 green cardamom pods in water for 30 minutes. If short on time, use hot water to speed up the process.
   ▶ ≈0:53
3. 3
   After soaking, peel off the skin from the almonds.
   ▶ ≈1:09
4. 4
   Transfer the soaked cashews and almonds to a blender, add a little water, and grind into a smooth, creamy paste. Set aside in a bowl.
   ▶ ≈1:09
5. 5
   Grind the soaked rice and cardamom with a little water until fine and smooth. Transfer to another bowl and set aside.
   ▶ ≈1:30
6. 6
   Pour 1 litre of low-fat milk into a wide, heavy-bottomed pot and bring to a boil, stirring continuously.
   ▶ ≈1:52
7. 7
   Once the milk reaches a rolling boil, slowly add the rice-cardamom paste while stirring continuously to prevent lumps.
   ▶ ≈2:04
8. 8
   Add the ground nut paste, reduce the heat to low, and mix well. Stir gently to ensure everything blends smoothly.
   ▶ ≈2:22
9. 9
   Add 200 grams of condensed milk for sweetness (or use regular sugar to taste). Keep on low heat and simmer for about 15 minutes, stirring frequently until thickened.
   ▶ ≈2:33
10. 10
    Turn off the heat and allow the payasam to cool completely before adding the fruits.
    ▶ ≈3:02
11. 11
    Transfer the cooled payasam to a large bowl. Add 1 cup of chopped apple, 1 cup of green grapes, 1 cup of deseeded and chopped dates, 1 cup of deseeded and chopped black grapes, and 1 cup of pomegranate pearls. Mix and match fruits based on preference.
    ▶ ≈3:16
12. 12
    Gently fold the fruits into the payasam. Serve chilled.
    ▶ ≈3:30