Pineapple Payasam Recipe for this Diwali

There are many varieties of payasam and pineapple payasam is one of them. The fruity pineapple flavor, the earthy flavor and taste of jaggery and the aroma of coconut milk, make this dessert pretty unique. Jaggery which is used as a sweetener in the recipe, can also be replaced by sugar. However, the flavors are better with jaggery.

Ingredients

• 1 cup finely chopped pineapple or 200 grams pineapple without the peel
• ⅓ cup powdered or grated jaggery or 60 to 65 grams, add as per taste as the sweetness also depends on the sweetness of pineapple

• ⅓ cup water
• 1 cup coconut milk 250 ml
• 3 to 4 green cardamoms – crushed or ½ teaspoon cardamom powder
• 12 to 15 cashews
• 15 to 18 golden raisins
• 1 tablespoon coconut oil, can also use ghee instead of coconut oil

Instructions

Preparation

• Chop pineapple slices finely. You will need 1 cup of finely chopped pineapple. Keep aside.
• Heat 1 tbsp coconut oil in a pan. You can also use ghee instead of coconut oil.
• Add 12 to 15 cashews.
• Stir and roast them in ghee till they become golden. Remove and keep aside.
• To the same pan, then add 15 to 18 raisins. As soon as you add them, they will begin to swell and puff up.
• Stir and cook them till they become plump. Remove and keep aside.

Making Pineapple Payasam

• Now in the same pan, add the chopped pineapple.
• Stir very well and saute for 2 to 3 minutes on a low to medium flame.
• Then add powdered jaggery. Here I used organic jaggery. But if you are using a regular jaggery block, then you will have to melt the jaggery in warm water and filter to get rid of impurities. For this, heat 1/3 cup water and let it become warm. Then add 1/3 cup powdered or grated jaggery. Let the jaggery melt. Filter this solution and add it at the next step.
• Now add 1/3 cup water and stir well so that the jaggery dissolves.
• Bring this mixture to a gentle simmer on a low to medium flame. The pineapple pieces should get softened. Overall cook for about 5 to 6 minutes after adding water.
• Add 1/2 tsp cardamom powder.
• Add 1 cup thick coconut milk. You can use homemade or store brought.
• Stir very well and switch off the flame.
• Add the fried cashews, raisins and stir well. Reserve a few cashews and raisins for garnish.
• Serve pineapple payasam hot or warm or chilled garnished with the reserved cashews and raisins. On cooling, the consistency thickens.

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