- Submitted by Dahlia
(Pineapple Kheer, Pineapple Pudding, Annasi Pazham Payasam, Kaithachakka Paysam, Pirthichakkai Pradhaman, Ananas Kheer)
Pineapple payasam is a very interesting and refreshing dessert made with ripe pineapple. Pineapple and coconut milk makes an excellent pair and is used in many dishes. One of the famous drink Pina Colada also uses pineapple and coconut milk.
Recipe For Pineapple Payasam
- Pineapple - 2 cups crushed (You can use 1/2 of one big pineapple cut into small pieces or a 14 oz can of crushed pineapple)
- Thick Coconut Milk - 1 cup
- Thin Coconut Milk - 2 cups
- Sugar - 1/2 - 3/4 cup (Use according to your taste and according to how sweet the pineapple is)
- Cardamom Powder - 1/4 tsp
- Ghee - 2 tbsp
- Cashew nuts/ Almonds - 10-15
- Sago - 1/2 cup
- Corn flour - 1 tbsp
- Yellow food colour (or kesari powder) - 2 drops
- Crush the pineapple using the pulse mode of the mixer. Do not grind it to a smooth paste. We need some texture in the kheer. I even prefer to add a few pieces of chopped pineapple pieces in the payasam.
- Soak the sago for half an hour.
- Take the soaked sago in a heavy bottomed pot and cook it with enough water till it turns transparent.
- Add the crushed pineapple and sugar to this.
- Cook for about 10 minutes till the sugar melts and the pineapple is cooked.
- Next add the thin coconut milk and bring it to a boil. Add food colour if your prefer to have a mild yellow colour.
- If you want to thicken the payasam a little more, take 1 tbsp of corn flour, make a paste with some cold water and add it to the payasam.
- Add the thick coconut milk and cardamom powder. Simmer for a few minutes.
- Heat ghee in another small pan and fry the nuts. Mix it with the payasam and switch off. Reserve some nuts for garnishing.
- I do not prefer adding raisins to the payasam as we already have the flavour of one fruit.
- Adding the cooked sago or corn flour is optional. It will be a thinner version called Pineapple Kheer that tastes equally delicious.