Pineapple payasam
Pineapple payasam is a Kerala style recipe made with fresh fruit, coconut milk and jaggery, finally finished up with roasted nuts.
Ingredients
- 1 cup peeled and finely chopped pineapple
- ½ cup grated jaggery
- ½ cup water
- ½ tsp cardamom powder
- 1 cup thick coconut milk
- few split cashews
- few raisins
- 1+1 tbsp ghee
Instructions
- In a kadai, add jaggery and water. Let it melt. Strain the jaggery syrup for any impurities. Keep aside.
- In another pan or kadai, add a tablespoon of ghee and let it heat. Add the chopped pineapples and saute for 2 - 3 minutes on medium heat.
- Add the jaggery syrup to the pineapples and let it simmer for 5 minutes or until the pineapples have softened.
- Add cardamom powder and mix well.
- Add thick coconut milk and stir well with the rest of the ingredients. Turn off the heat.
- In a tadka pan, add ghee and let it heat on medium flame. Add split cashews and fry until golden brown. Turn off the heat and add the raisins. Pour the fries nuts and raisins to the payasam and mix well.
- Serve pineapple payasam warm or cold.
Notes
- If you are using powdered jaggery that are free of impurities, then you can add it directly to the pineapples along with some water.
- Chop the pineapple very finely so that it mixes well with the payasam.
- Make sure the pineapple is cooked through and is tender before adding the coconut milk.
- You can also add crushed whole cardamoms instead of powdered cardamom.
- You can also fry the pineapples in coconut oil, instead of ghee.
- Do not cook the payasam after adding coconut milk.
- While frying the raisins, the residue heat is enough to make them plump.
- Fried bits of coconut goes well with most of the Kerala style payasam recipes. You can try the same with this too if you like.