Fruit Payasam is delicious kheer from the Chettinad region of South India. The kheer is creamy, fruity and enriched with nuts.
soakedwater and skin removed
sugar or as per taste
Soak the almonds for 4-5 hours, I prefer to soak them overnight.
Peel the almonds, wash and grind to a smooth paste.
Peel and chop all fruits, add a tsp of honey and place them to chill in the refrigerator while we cook the payasam.
Place milk to boil, let it boil for 4-5 minutes.
Simmer the flame and add the almond paste, stirring constantly.
Cook on slow flame till the milk has reduced to 3/4 in quantity.
Make sure that it is stirred at regular intervals.
After the milk has reduced add sugar and cardamom powder.
Cook further till the milk is reduced to 1/2 the quantity.
Switch off the flame and let the milk come to room temperature.
Place the milk to chill.
Add the chipped, chilled fruits to the chilled milk and serve immediately.
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Chettinad Wedding Spread
A meal from Kerala