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Mixed Fruits Paayasam

Mixed Fruits Paayasam is a delicious and creamy dessert which is made out of fresh fuits and dry fruits.

Ingredients

  • Cashew Nuts - 20-25 nos:
  • Raisins - handful
  • Almonds - 10-15 nos: (chopped)
  • Pistachio - 10-15 nos: (chopped)
  • Seedless Dates - 10-15 nos: (chopped)
  • Apple - 1 (cut into cubes)
  • Banana Nendran - 1 (cut into cubes)
  • Banana Elachi - 1 (cut into cubes)
  • Mango - 1 (cut into cubes)
  • Saffron - a pinch (optional)
  • Condensed Milk - 200 ml
  • Milk - 1-1.5 ltrs
  • Sugar - half -1 cup
  • Ghee - 5-8 tbsp
  • Rose Water - 1 tsp (optional)
  • Pomegranate Seeds - as required to garnish (optional)

Preparation Method

  1. Soak 10 cashew nuts in 1/2 cup warm milk, grind to a smooth paste and keep aside.
  2. Soak saffron in 1/4 cup  ilk and keep aside.
  3. Heat 5 tbsp ghee in a thick bottom, wide pan; roast cashew nuts, almonds, pistachio, raisins and keep aside.
  4. Add dates, apple, bananas, mango to the pan and saute in medium flame for 5 mins:. Stir gently without loosing the shape of the fruits.
  5. Add half cup sugar and mix gently till the sugar dissolve and the fruits start to caramelize.
  6. Gradually add the milk by stirring continuously.
  7. Bring the milk to boil, in low-medium flame stirring continuously.
  8. Add cashew paste and condensed milk; boil for 7-10 mins: stirring continuously to avoid any lumps.
  9. Check for sweetness; add more sugar, if required, mix well.
  10. Add soaked saffron, cashew nuts, almonds, pistachio, raisins and boil for 2-3 mins:, switch off the flame.
  11. Stir in rose water, keep the lid closed and allow it to cool down for 10-15 mins:.
  12. Transfer the paaysam to serving bowls and garnish with dry fruits and pomegranate seeds.
  13. Enjoy the creamy and delicious Mixed Fruits Paayasam.

Notes:

  • All the fruits should be ripe and sweet.
  • Make sure that you stir gently through out the cooking process to avoid the milk get stick to the bottom of the pan.
  • Add the milk as per your desired consistency. 
  • Saffron and rose water can be excluded,  but that will enhance the taste and smell of the Paayasam.
  • Paayasam will become slightly thick once cool down.
  • You can add a pinch of cardamom powder instead of rose water.

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