Chow Chow Payasam is one of those desserts that surprises people who taste it without knowing what is in it. Chow chow, also called chayote, has a very mild flavour on its own, and once it is pressure-cooked, mashed, and stirred into hot milk with sugar and condensed milk, it simply becomes part of a smooth, gently sweet payasam. The cardamom lifts the whole thing, and the ghee-fried cashews and raisins add the familiar finishing touch that makes it feel complete. It is a straightforward recipe that suits both everyday occasions and festivals.
About the Recipe
The recipe uses 200 grams of chow chow cooked down and mashed before it meets the milk, so the texture of the final payasam is smooth rather than chunky. Condensed milk is added alongside plain sugar, which means the sweetness is rounded and the milk base thickens a little on its own without needing any starch or reduction time. Ghee is used only for frying the cashews and raisins, so the overall richness stays moderate. Cardamom powder is added at the end so the aroma stays fresh.
Why You Will Love This Recipe
One good reason to make this payasam is how little effort the chow chow actually demands. Once it is pressure-cooked and mashed, it disappears into the milk base completely, leaving no texture that anyone might find unusual. People who are cautious about vegetable-based sweets tend to enjoy this one without hesitation. The second reason is the combination of condensed milk and fresh milk working together. It gives the payasam a creaminess that plain sugar and milk alone do not quite achieve, and it does so without requiring long stirring or reduction on the stove.
Cooking Tips
The most common beginner mistake is adding the mashed chow chow to cold milk and then trying to boil everything together from scratch. Always bring the milk to a boil first, then add the mash, so the mixture heats evenly and does not catch at the bottom. Make sure the chow chow is mashed very well with no lumps before it goes into the milk. Add the condensed milk only after the sugar has dissolved fully, and remove the pan from the flame before it thickens too much, as the payasam will continue to thicken slightly as it cools.
Top Tips
- Peel the chow chow completely and remove the seed before chopping, as the skin can make the mash slightly fibrous.
- Mash the pressure-cooked chow chow while it is still warm for a smoother result. A fork works fine; a masher gives a cleaner texture.
- Fry the cashews on medium-low heat in ghee until they are golden, not dark. Raisins puff up in seconds, so add them after the cashews and remove the pan quickly.
- Stir continuously after adding the mashed chow chow to the boiling milk to prevent the mixture from sticking to the base of the pan.
- Taste the payasam before adding condensed milk. If the sugar has already made it sweet enough for your preference, reduce the condensed milk slightly.
- Serve warm for a thinner consistency or chilled for a thicker, creamier texture.
Serving and Storing Suggestions
Chow Chow Payasam can be served warm immediately after cooking or chilled after a few hours in the refrigerator. Chilled payasam thickens noticeably, so if you plan to serve it cold, keep it slightly thinner when you take it off the flame. Store leftovers in a covered container in the refrigerator for up to two days. Reheat gently on the stove with a splash of milk to loosen the consistency if needed. It pairs well with a South Indian meal as a dessert course or works on its own as a festive sweet.
Similar Recipes
- Paal Payasam (Milk Kheer)
- Aval Payasam (Poha Kheer)
- Dates Payasam
- Moong Dal Payasam (Pasi Paruppu Payasam)
- Semiya Payasam (Vermicelli Kheer)
Nutrient Benefits
Chow chow is a low-calorie vegetable with a reasonable water content, which keeps the payasam lighter than versions made with heavier bases like rice or lentils. Milk and condensed milk contribute calcium and protein. Cashew nuts provide healthy fats and a small amount of magnesium. Raisins add natural sugar alongside a little iron. Ghee, used in a small quantity here only for frying, contributes fat-soluble vitamins.
Chow Chow Payasam
Ingredients
- 200 gms Chow Chow
- 400 ml Milk
- 200 gms Sugar
- 15 to 20 Cashew Nuts
- 15 to 20 Raisins
- 200 ml Ghee
- 100 ml Condensed Milk
- 1/4 tsp Cardamom Powder
Instructions
- Peel and finely chop the chow chow.
- Pressure cook, mash well and keep aside.
- Fry the cashew nuts and raisins in little ghee. Keep aside.
- Boil the milk and add the mashed chow chow.
- Bring to a gentle boil.
- Add sugar and stir well until fully dissolved.
- Add the cardamom powder, condensed milk, raisins and cashew nuts.
- Mix well and remove from flame.
- Serve.
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Frequently Asked Questions
Can I use jaggery instead of sugar in this payasam?
You can, but jaggery will change the colour of the payasam to a light brown and add a slightly earthy sweetness. Add melted and strained jaggery after removing the pan from the flame, not while the milk is actively boiling, as hot milk and jaggery together can sometimes cause the milk to curdle. Reduce or skip the condensed milk if you use jaggery, since jaggery is quite sweet on its own.
How finely should the chow chow be chopped before pressure cooking?
Small cubes of about one centimetre work well. They cook through quickly and mash easily. If the pieces are too large, the centre may stay slightly firm even after pressure cooking, which makes smooth mashing harder. Two to three whistles in the pressure cooker at medium heat is usually enough for pieces of that size.
Will the payasam taste of chow chow?
Not noticeably. Chow chow has a very neutral flavour, and once it is mashed and cooked into sweetened milk with cardamom, it is almost impossible to identify it by taste alone. The cardamom and the sweetness from the sugar and condensed milk are what you will actually taste. This is one reason the recipe works well for people who are not particularly fond of vegetables in desserts.
Can I make this payasam without condensed milk?
Yes. Replace the condensed milk with an equal volume of full-fat milk and increase the sugar slightly to compensate for the sweetness you are removing. The payasam will be a little thinner and less creamy, but it will still taste good. Alternatively, you can reduce the milk on the stove for a few extra minutes before adding the mashed chow chow to concentrate it naturally.
Can this payasam be made ahead of time for a festival or gathering?
Yes, it keeps well in the refrigerator for up to two days. Make it the evening before if needed. When reheating, add a few tablespoons of milk and stir on low heat until it reaches the consistency you want. The cashews and raisins soften a little overnight, so if you want them to stay crisp, fry a fresh batch and add them just before serving.
