Onam which is one of the most popular Indian festivals is known for its food and culture. Among the 20 to 30 dishes prepared during Onam Pineapple Payasam is one sweet dish that is prepared. Pineapple payasam is a Kerala style Pineapple kheer specially made during this festival. Pineapple Payasam is made by cooking Pineapple with Sago, also known as sabudana to make a creamy payasam. Pineapple Payasam is a kheer which is flavoured with Pineapple and tastes very fresh and fruity.
I love this Pineapple Payasam because it is not overly flavoured or sweet. The other payasa that I love it Hesaru bele Paayasa which is made using moong dal and is cooked with jaggery.
Ingredients
1 cup – Fresh pineapple, chopped finely
2 cups – Whole milk
1/2 cup – Sago
1/2 cup – Sugar (vary it as per your taste)
Half a pinch of turmeric
2 Tbsp + 1 Tbsp – Ghee
Few raisins and cashews
Method
In a heavy bottom pan heat 2 Tbsps of ghee, half the amount of sugar and add the chopped pineapple and half a pinch of turmeric and sauté it till the pineapple softens and cooks well.
Let the pineapple cool completely. Keep aside some pieces of pineapple and grind the rest into a coarse paste in a blender.
In the mean pressure cook the sago beads with 2 cups of water and let the pressure cooker give out one whistle. Do not over cook as sabudana will completely dissolve.
In a heavy bottom pan boil the milk and let the milk reduce to half.
Once the milk is reduced and slightly thick add the remaining sugar and cooked sabudana and give it a good mix.
Bring it to a boil and thicken.
Switch off the flame. Let the payasam cool down for 15 mins.
Once it has cooled down, add the pineapple pieces and the pineapple paste to it and give it a good mix.
Heat 1 tbsp of ghee in a small pan and add raisins and cashews to it. Once the cashews turn gold and the raisins plump up add it to the payasam.
Refrigerate the payasam and serve it cold.
- 1 cup - Fresh pineapple, chopped finely
- 2 cups - Whole milk
- ½ cup - Sago
- ½ cup - Sugar (vary it as per your taste)
- Half a pinch of turmeric
- 2 Tbsp + 1 Tbsp - Ghee
- Few raisins and cashews
- In a heavy bottom pan heat 2 Tbsps of ghee, half the amount of sugar and add the chopped pineapple and half a pinch of turmeric and sauté it till the pineapple softens and cooks well.
- Let the pineapple cool completely. Keep aside some pieces of pineapple and grind the rest into a coarse paste in a blender.
- In the mean pressure cook the sago beads with 2 cups of water and let the pressure cooker give out one whistle. Do not over cook as sabudana will completely dissolve.
- In a heavy bottom pan boil the milk and let the milk reduce to half.
- Once the milk is reduced and slightly thick add the remaining sugar and cooked sabudana and give it a good mix.
- Bring it to a boil and thicken.
- Switch off the flame. Let the payasam cool down for 15 mins.
- Once it has cooled down, add the pineapple pieces and the pineapple paste to it and give it a good mix.
- Heat 1 tbsp of ghee in a small pan and add raisins and cashews to it. Once the cashews turn gold and the raisins plump up add it to the payasam.
- Refrigerate the payasam and serve it cold.
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