Pineapple Payasam

Pineapple Payasam

A Sweet and tangy kerala dessert

Payasam an integral part of Kerala feast(sadya). Usually I make payasam with semiya,ada,broken wheat etc… I have already tried some kheer recipes and you can get the link here 10 Delicious Paysam recipes .

One of my friend said me about this pineapple payasam. I didn’t even heard about this before. She asked me to try this. I googled the recipe tried and it was delicious. It is very simple to make pineapple payasam. Only cooking the pineapple puree part will take time. Remaining everything is quiet easy. I made this pineapple payasam with pearl sago (chowari) . You can also make this only with pineapple. Hope you will like this recipe.

Ingredients

1 medium sized Pineapple(ripe)
200g of Pearl sago(Chowari)
300g of Jaggery
1 cup of Coconut milk(First extract)
2 cup of Coconut milk(Second extract)
1/2 spn. of (Dried ginger,cumin,cardamom powder)
Raisins and nuts to garnish

Method

Step 01

Soak pearl sago in water for 15 min. Make thick jaggery solution (Boil jaggery with 1 glass of water). Keep aside.

Step 02

Cook pineapple pieces in a thick bottom pan, along with a little water.(10 min).

Step 03

Heat ghee in a pan.

Step 04

Add cooked pineapple pieces and saute for 5 minute.

Step 05

Remove the sauteed pineapple pieces from flame and allow to cool. Grind it well (Add little water if needed).

Step 06

Heat ghee in a thick bottom vessel and add ground pineapple puree. Stir well and cook for 5-7 minutes.

Step 07

When lumps started to form from pineapple mix, add jaggery solution. Stir well.

Step 08

Add second coconut milk extract(randaam paal) after 2 min.Stir continuously.

Step 09

When the mix begins to boil, add the washed chowari. Stir well.

Step 10

When the chowari is cooked(it will take around 5 minute to cook chowari.), Add first coconut milk extract.

Step 11

Add dried ginger,cumin,cardamom powder and mix well. Turn off burner.

Step 12

Heat ghee in another pan and roast nuts and raisins. Garnish pineapple payasam with nuts and raisins. Serve hot.