Pineapple payasam
Author:
Yummy N Tasty
Posted on,
1, May 2012
9.4 K views.
6
3.7/5 ( 12 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
45-60 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Pineapple - ½ of one medium
- Grated Jaggery - ¾ cup
- Thick Coconut milk - 1 ½ cup
- Thin Coconut milk - 3 cups
- Cashew nuts - 8 Nos
- Raisins - 5- 6 Nos
- Ghee - 2 Tablespoon
- Water - ½ cup
Instructions:
- Remove the skin and eyes of pineapple. Then finely chop and set aside.
- Heat 1 tablespoon of ghee in a pan, fry the cashew nuts and raisins until light golden in color. Transfer to a bowl and keep it aside.
- Boil crushed jaggery along with enough water(approx:½ cup), until the jaggery is completely dissolved. Filter to remove impurities and set aside.
- Heat the remaining ghee in a heavy bottomed pan. Add in the chopped pineapple and cook until the pineapple is soft.
- Add in the melted jaggery and saute until the color of payasam changes to dark brown on medium heat.
- Now add in the thin coconut milk and cook for 5-7 minutes on medium heat. Stir continuously.
- Then add in ¼ portion of thick coconut milk and cook until the payasam is thick on medium heat. Stir continuously.
- Once the payasam is thick, lower the heat and add in the remaining thick coconut milk.
- Cook for another one minute on low heat, add in the roasted cashew nuts, raisins and mix well.
- Remove from heat and serve warm.
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Pineapple payasam
| Author - Yummy N Tasty |
| Posted on - 1, May 2012 |
| Recipe URL, https://www.yummyntasty.com/recipes/pineapple-payasam/ |
| Cooking time - 45-60 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Pineapple - ½ of one medium
- Grated Jaggery - ¾ cup
- Thick Coconut milk - 1 ½ cup
- Thin Coconut milk - 3 cups
- Cashew nuts - 8 Nos
- Raisins - 5- 6 Nos
- Ghee - 2 Tablespoon
- Water - ½ cup
Instructions :
- Remove the skin and eyes of pineapple. Then finely chop and set aside.
- Heat 1 tablespoon of ghee in a pan, fry the cashew nuts and raisins until light golden in color. Transfer to a bowl and keep it aside.
- Boil crushed jaggery along with enough water(approx:½ cup), until the jaggery is completely dissolved. Filter to remove impurities and set aside.
- Heat the remaining ghee in a heavy bottomed pan. Add in the chopped pineapple and cook until the pineapple is soft.
- Add in the melted jaggery and saute until the color of payasam changes to dark brown on medium heat.
- Now add in the thin coconut milk and cook for 5-7 minutes on medium heat. Stir continuously.
- Then add in ¼ portion of thick coconut milk and cook until the payasam is thick on medium heat. Stir continuously.
- Once the payasam is thick, lower the heat and add in the remaining thick coconut milk.
- Cook for another one minute on low heat, add in the roasted cashew nuts, raisins and mix well.
- Remove from heat and serve warm.
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