Apple Payasam

Apple Payasam

Payasam is one of the most important desserts all over TamilNadu, whatever the occasion may be its marriage, birthdays…, payasam is the must. I too love payasam and also I have shared many payasam recipes and now this time thought of trying out something different and found apples lying on the basket. Here born my Apple Payasam, I have never heard of this apple payasam, but thought of giving a try.

Apple payasam was delicious, the most important thing in this recipe is the flavor, the whole house was filled with a different fragrance (combination of apple, milk and clarified butter), my daughter entered the kitchen and was waiting near the dish to be cooked.

People give a try and on the other hand, it is a healthy dessert because of the nutrients of apple, milk, clarified butter and ghee. Kids would love this to core and so I could say it as “Kids – Friendly”. Taking this to Fiesta Friday #62 hosted by Angie. Let us move on to the recipe…

Apple Payasam

Apple Payasam


  • Full fat milk – ¾ litre
  • Sago / Javarisi / Tapioca pearls – 150 gm
  • Apples – 1 ½ no
  • Sugar – 5 tbsp
  • Cinnamon powder – ½ tsp
  • Clarified Butter – 1 tbsp
  • Cashew nuts – 10 nos
  • Pistachios – 10 nos


  • Boil the milk in a heavy bottomed vessel.
  • Wash and pressure-cook Sago/Javarisi/Tapioca pearls in water for three whistles.
  • Peel, roughly chop the apples and blend them without any lumps with ½ cup of milk (room temperature). Keep it aside.
  • Add in the boiled sago, sugar, cinnamon powder and apples mixture to the milk.
  • Continue cooking in medium flame, let it thicken.
  • Heat clarified butter/ghee in a tadka, add in the cashew nuts and roast them till they turn golden brown.
  • Pour it to the milk and keep on stirring once in every 5 mins.
  • Remove from fire, when it thickens.

Serve with chopped pistachios.

Note: You can serve it at room temperature or hot or chilled. It stays fresh for 12 hrs, after that refrigerate and re-heat before serving.


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