Chadhachadhayam, also known as Idichu Pizhinja Payasam or Thengai Paal Payasam, is one of the most cherished and traditional payasams enjoyed in Kerala. Made primarily with freshly extracted coconut milk, this kheer is creamy, rich, and infused with the authentic flavors of Kerala’s culinary heritage.
The name itself is derived from Malayalam:
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Idichu means pounded
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Pizhinja means squeezed
In earlier days, when blenders and mixers were not available, coconut was pounded in a mortar and the milk was manually squeezed out. This painstaking process gave the payasam its unique name.
The Essence of the Recipe
The soul of Chadhachadhayam lies in coconut milk extraction. Freshly grated coconut is used to extract three stages of milk:
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First milk (Onnam Paal) – thick and creamy
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Second milk (Randam Paal) – slightly thinner
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Third milk (Moonnam Paal) – light and watery
These are added at different stages of cooking, ensuring a layered, creamy texture that makes this payasam so special. While the process requires patience, the end result is worth every effort.
My Family’s Connection with This Payasam
This payasam holds a special place in my family. I first learned the recipe from my amma (mother) and paati (grandmother), who would make it lovingly for festive occasions. I still remember when my cousin visited us—after tasting it once, he started asking for this payasam every time he came home. Now, I make it every year for Tamil New Year, and it always turns out beautifully.
Once, when I shared it with my neighbor, she loved it so much that she immediately asked for another cup! That’s the magic of this payasam—it brings joy to everyone who tastes it.
Cultural and Festive Significance
Chadhachadhayam is not just a dessert; it is a symbol of Kerala’s traditional cooking techniques. It reflects the patience, care, and authenticity that go into preparing festive meals in Kerala households. Often made during festivals like Tamil New Year, Vishu, and Onam, this payasam is a must-have in celebratory feasts.
Why Try Chadhachadhayam?
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Prepared with fresh coconut milk for authentic flavour
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A traditional recipe passed down through generations
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Rich, creamy, and mildly sweet—perfect for festivals
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A payasam that truly represents the essence of Kerala cuisine
Check my recipe for other kheer
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Chadhachadhayam / Idichu Pizhinja Payasam / Coconut milk kheer
Equipment
- Mixie
- Pressure cooker
Ingredients
- 1 small cup Cooked Rice
- 2.5 cups Jaggery
- 1 no Coconut
- 5 pieces Jackfruit Banana slices – few
- 1/2 tsp Cardamom powder
- 2 tsp Ghee
Instructions
Extraction of Coconut milk
- Scrap the coconut and add 1/2 cup of water. Grind it into a very smooth paste. Now squeeze the ground coconut over the strainer to extract the first milk or onnaam paal. Press the coconut well on the strainer with the hands or spoon. This is the onnaam paal and it is thick. Keep aside.
- Again add 1 cup of water to the coconut, grind it. Repeat the process of squeezing and pressing to get the second milk or rendaam paal. Keep it separately.
- Further add 1 cup of water to the coconut and grind it thoroughly. Squeeze it well and this is called the third milk or moonam paal. This will be thin.
- Donot mix all the three milk together. Keep it in three different containers.
Main step
- Pressure cook the rice with 3 cups of water(Rice:Water::1:3).
- Crush the jaggery, add little water to dissolve and strain it to remove the dust and mud. Allow it to boil to avoid the raw smell.
- Cut the jackfruit into small pieces.
- In a heavy bottomed vessel, add third milk, jaggery syrup, rice and allow it to cook and blend well.
- Once the raw smell goes off add the second milk, cook in low flame for ten minutes.
- At this stage add the ghee, cardamom powder and the chopped jackfruit. Cook for five more minutes.
- Finally add the first milk, cook for two minutes and turn off the stove.
- The yummy payasam is ready. Serve it hot.
Video
INSTRUCTIONS
Extraction of Coconut milk
- Scrap the coconut and add 1/2 cup of water. Grind it into a very smooth paste. Now squeeze the ground coconut over the strainer to extract the first milk or onnaam paal. Press the coconut well on the strainer with the hands or spoon. This is the onnaam paal and it is thick. Keep it aside.
- Again add 1 cup of water to the coconut, grind it. Repeat the process of squeezing and pressing to get the second milk or rendaam paal. Keep it separately.
- Further add 1 cup of water to the coconut and grind it thoroughly. Squeeze it well and this is called the third milk or moonam paal. This will be thin.
- Donot mix all the three milk together. Keep it in three different containers in order to add it in different stages.
Main step
- Pressure cook the rice with 3 cups of water(Rice:Water::1:3).
- Crush the jaggery, add little water to dissolve and strain it in order to remove the dust and mud. Allow it to boil to avoid the raw smell.
- Cut the jackfruit into small pieces.
- In a heavy bottomed vessel, add third milk, jaggery syrup, rice and allow it to cook and blend well.
- We can also cook the rice in third milk itself so that the rice gets a nice flavour of the coconut.
- Once the raw smell goes off add the second milk, cook in low flame for ten minutes.
- At this stage add the ghee, cardamom powder and the chopped jackfruit. Cook for five more minutes.
- Finally add the first milk, cook for two minutes and turn off the stove.
- The yummy payasam is ready. Serve it hot.
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Thank you !!
Love this payasam. I make it with ready made coconut milk.
:)…
DElicious payasam. I find the payasams with coconut milk much lighter.
Thank you
Your recipe for extracting coconut milk reminds me of when my mother in law would always ask to to carry out this task whenever she wanted coconut milk for cooking. Nowadays its so easy to open cans or cartons! However, sometimes the traditional way is the best and more flavorful like this coconut milk kheer.
Absolutely love this idichu puzhinja payasam . I always prefer the fresh coconut milk extract than the packed ones . The freshness and taste is totally worth all the effort.
This kheer is quite new to me, it looks delicious. The addition of coconut milk itself gives a good taste to the dish.
Thank you Jayashree.
so many many coconut milk based payasams in kerala cuisine.. this is totally new to me and looks very very delish, Niranjana…
Thank you Kalyani.
This traditional payasam recipe is new for me. I love adding banana and jackfruit slices along with freshly squeezed coconut milk. Traditional recipes are always a keeper.
Thank you Preethi and yes, I agree with you
Something different and new for me. I love the addition of the coconut milk and I must say a lot of people use jaggery instead of sugar. Do you find it difference in taste?
Hi Sarika, traditionally many Kerala style kheer including this are made with jaggery. So jaggery is the actual sweetener used. I have not tried with sugar.
I recently tasted this at my cousin’s place. She learnt it from a friend of hers but she did not use any fruit. It could be a variation of this recipe. Reading the recipe reminded me of her payasam. Thanks for sharing a traditional recipe.
Thank you Usha. We can add either jackfruit slices or sliced bananas. That gives additional flavour.
Absolutely delicious! I can imagine the aroma and the taste of the payasam. I suppose I will open cans or cartons for the coconut milk now.
Thank you Archana.