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Ripe Pineapple – 1 big
Jaggery – 750 gram
Coconut – 2
Coconut milk – medium thick ( randam pal) – 1 ½ liter thick milk ( OnnamPal ) –2 cup
Ghee – 100 gram
Cashew nut – 100 gram
Dried ginger powder – ½ tea spoon
Cumin seed – ½ tea spoon
Cardamom powder – ½ tea spoon
Condensed milk – 50 milli

Method of preparation

Cut the pineapple into two half and grate it. Take a thick bottom pan and add required water and cook. Saute the cooked pineapple and add the jaggery syrup. When it get boiled and gets thickened add the medium thick (randam pal) into it
And boil. When it get boiled and the water get little drained add all the powders and the thick coconut milk extract ( onnam pal) and stir it. Switch off the stove. Fry the cashew nut in ghee and add into the payasam.Then add the condensed milk and mix. it will have little sour taste. In order to reduce the souring taste add the condensed milk . When it gets cool can serve

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