Pineapple Payasam

Pineapple Payasam
Payasam is a South Indian Recipe, very common in South Indian Houses, payasam has a tangy taste, addition of Pineapple to payasam helps it to enhance the taste. There are many varieties of Payasam and Pineapple Payasam is one of them. The fruity pineapple flavor, the earthy flavor and taste of Jaggery and the aroma of coconut milk, makes this dessert pretty unique. Jaggery which is used as a sweetener in the recipe can also be replaced by sugar. However, the flavors are better with Jaggery.
Use pineapple which is sweet and not sour. I always use fresh pineapple for desserts that i make. You can also use canned, but the fresh taste and flavors go very well in a dessert. Chopping pineapple is not easy and I follow this method show here on youtube, which makes cutting pineapple a breeze for me. Within 5 minutes I am done with the chopping.
Please note that this recipe cannot be made with milk. The enzyme bromelain in pineapple will curdle the milk.
Recipe Type: Dessert
Cuisine: South Indian
Preperation Time:  5 mins 
Cooking Time:  15 Mins
Total Time:  20 Mins
Serving: 3-4
(Measuring cup used, 1 cup = 250 ml)
1 cup finely chopped pineapple, 200 grams pineapple without the peel
⅓ cup powdered or grated jaggery, 60 to 65 grams, add as per taste as the sweetness also depends on the sweetness of pineapple
⅓ cup water
1 cup coconut milk, 250 ml
3 to 4 green cardamoms, crushed or ½ tsp cardamom powder
12 to 15 cashews/kaju
15 to 18 golden raisins
1 tbsp coconut oil, can also use ghee instead of coconut oil
Chop pineapple slices finely. You will need 1 cup of finely chopped pineapple. Keep aside.
Heat 1 tbsp coconut oil in a pan. You can also use ghee instead of coconut oil .
Add 12 to 15 cashews.
Stir and roast them in ghee till they become golden. Remove and keep aside.
To the same pan, then add 15 to 18 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.
Now in the same pan, add the chopped pineapple.
Stir very well and saute for 2 to 3 minutes on a low to medium flame.
Then add powdered jaggery. Here i used organic jaggery. But if you are using regular jaggery block, then you will have to melt the jaggery in warm water and filter to get rid of impurities. For this, heat ⅓ cup water and let it become warm. Then add ⅓ cup powdered or grated jaggery. Let the jaggery melt. Filter this solution and add it at the next step.
Now add ⅓ 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 get softened. Overall cook for about 5 to 6 minutes after adding water.
Add ½ tsp cardamom powder.
Add 1 cup thick coconut milk. You can use homemade or store brought.
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 warm or chilled garnished with the reserved cashews and raisins. On cooling, the consistency thickens.

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