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Pineapple Payasam is a delicious South Indian dessert that combines the sweet-tangy flavour of ripe pineapple with jaggery, creamy coconut milk and aromatic spices. It is especially popular as a festive dessert during Onam and traditional Kerala sadya.
Unlike regular milk-based kheer, the traditional Kerala-style version is generally prepared with jaggery and coconut milk, giving it a rich colour, mildly caramelised sweetness and a wonderful aroma. Sago can also be added to give the payasam a soft, creamy texture.
Pineapple Payasam Recipe
Ingredients
2 cups finely chopped ripe pineapple
½ cup sago (sabudana/chowari)
1½ cups grated or powdered jaggery
2 cups thin coconut milk
1 cup thick coconut milk
1 tablespoon ghee
10–12 cashews
1–2 tablespoons raisins
½ teaspoon cardamom powder
¼ teaspoon dry ginger powder
¼ teaspoon cumin powder
Water as required
These ingredients follow the traditional Kerala-style approach of combining pineapple, jaggery, coconut milk, sago and aromatic spices.
Method
Cook the sago:
Wash the sago thoroughly and cook it in water until the pearls become soft and translucent. Drain and keep aside.
Cook the pineapple:
Add the chopped pineapple to a heavy-bottomed pan with a little water. Cook on medium-low heat until the pineapple becomes tender.
Add jaggery:
Add the grated jaggery to the cooked pineapple. Stir well and cook until the jaggery melts and combines with the fruit.
Add sago:
Mix in the cooked sago and stir gently so that it combines evenly with the pineapple mixture.
Add thin coconut milk:
Pour in the thin coconut milk and cook on low heat for a few minutes. Let the payasam thicken slightly.
Add spices:
Add cardamom powder, dry ginger powder and cumin powder. Stir well. These spices complement the sweetness of pineapple and jaggery.
Add thick coconut milk:
Lower the flame completely and add the thick coconut milk. Stir gently and heat only until the mixture is warm and well combined. Avoid prolonged boiling after adding thick coconut milk.
Prepare the garnish:
Heat ghee in a small pan. Fry the cashews until golden, then add the raisins and fry until they puff up.
Finish the payasam:
Add the fried cashews and raisins to the payasam. Mix gently and switch off the flame.
Serve:
Pineapple Payasam can be served warm or chilled. Garnish with a few roasted cashews and raisins before serving.
Tips for Perfect Pineapple Payasam
Use ripe and naturally sweet pineapple for the best flavour.
If your pineapple is very sour, adjust the jaggery according to taste.
Always add thick coconut milk towards the end and avoid vigorous boiling.
For a richer traditional flavour, use fresh coconut milk.
The payasam naturally becomes thicker as it cools.
Roasted cashews and raisins add a delicious crunchy contrast.
Pineapple Payasam is an easy yet festive dessert that can bring a refreshing fruity twist to the traditional Indian payasam. Its combination of pineapple, jaggery, coconut milk and aromatic spices makes it an excellent choice for Onam, Vishu, festivals, family celebrations or a special weekend dessert.
Source :- Oh Women
