Ingredients
Pineapple - 1 nos
Sago - 1 cup
Grated coconut - 1 cup
Cashew nut - 14 to 15 nos
Raisins - 8 to 9 nos
Cardamom powder - 1 tbsp
Ghee - 3 to 4 tbsp
Today we have to prepare pineapple payasam.
Firstly, we have to take a bowl and add sago and water.
Wash them well, drain and set them aside.
Take a pan,add cleaned sago and water.
Placed the pan on heat
Boil them well till the sagoes are well cooked.
Once it is well cooked, remove it from the fire and keep it aside.
Heat water in a pot and add jaggery pieces.
Boil them well till the jaggery is well melted.
In a bowl, add grated coconut and water.
squeezed them well with their hands.
Drain the thick coconut milk and set it aside.
Again, add squeezed coconut and water.
Mix them well with your hands.
Drain the thin coconut milk and keep it aside.
Once the jaggery is well boiled, remove it from the fire and set it aside.
Drain the jaggery water and keep it aside.
Then peel the outer throne of the pineapple and set aside.
Then cut it into small pieces and set it aside.
Heat ghee in a pan and add cashew nuts.
Saute and fry them well.
Then add raisins and fry them well.
Drain them well and set them aside.
Again, add crushed pineapple puree to the ghee pan.
Mix them well for a few minutes.
Then pour in the jaggery water and mix them well.
Pour in the cooked sago mixture and thoroughly mix it in.
Then add thin coconut milk and mix them well.
Add crushed cardamom and fried rasine cashewnut mix.
Mix them well for a few minutes.
Then add thick coconut milk and mix them well.
Combining them well at the stage of payasam will result in a sli