There are many varieties of payasam and pineapple payasam is one of them. Pineapple payasam is a delicious Kerala style pineapple kheer specially made during the Onam festival. Pineapple payasam is made by cooking pineapple with sago or Sabudana, to make a creamy payasam. The fruity pineapple flavour, the earthy flavour 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 flavours are better with jaggery.
Let’s see how to prepare kerala style pineapple sago payasam:
Kerala Style Pineapple Sago Payasam
- 1 cup Freshly chopped Pineapple into fine pieces.
- 1/3 cup Jaggery add as per taste as the sweetness also depends on the pineapple
- 1 tbsp Pure Ghee or Edible Coconut oil
- 1/4 cup Soaked Sago overnight soaked
- 1 cup Thick coconut milk
- 6-7 qty Cashew nuts
- 6-7 qty Raisins
- Chop pineapple pieces finely. Keep aside.
- Heat 1 tbsp coconut oil or pure ghee in a pan. Add cashew nuts, stir and roast them in ghee till they become golden. Remove and keep aside. To the same pan, then add 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.
- Boil the soaked sago or Sabudana in one cup of hot water till it turns translucent. Keep it aside.
- Now in the same pan, add the chopped pineapple. Stir well and saute for 5 minutes on a low flame.
- Then add jaggery. Let the jaggery melt. Now add ¼ 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 soften. Overall cook for about 5-6 minutes after adding water.
- Now add cooked sago or Sabudana, mix everything well. Stir for one minute.
- Now add one cup of thick coconut milk. 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 chilled garnished with the reserved cashews and raisins. On cooling, the consistency thickens.