Pineapple Payasam

Name: Pineapple Payasam
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 litre full cream milk; 250 gm pineapple; 1 tb spoon ghee; 1/4 bowl rice; 1/2 bowl sugar; 1/2 tsp cardamom powder; 10 strands Saffron; 10 almonds; 10 cashew nuts; 2 tb spoon desiccated coconut

Aruna Thapar @Arunathapar27

New Delhi

#CA26 #Week9 #Pick&Cook
Pineapple Payasam is a creamy, tropical twist on the classic Indian rice pudding. It is a rich, saffron-scented milk base with sweet, tangy pineapple. The golden rule for this dessert is to cook the pineapple separately with sugar before adding it to the cooled Payasam to prevent curdling.

Aruna Thapar @Arunathapar27

Saved

Ingredients

30 minutes

4 servings

1 litrefull cream milk
250 gmpineapple
1 tbspoon ghee
1/4 bowlrice
1/2 bowlsugar
1/2 tspcardamom powder
10 strandsSaffron
10almonds
10cashew nuts
2 tbspoon desiccated coconut

Saved

Steps

30 minutes

1

Boil full cream milk in a separate pan and keep aside. Wash rice and soak for 10 minutes. Now discard water and wipe and dry rice on the kitchen towel. Now transfer it in a mixer and coarsely grind. Keep it aside.
2

When milk starts boiling, add ground rice and mix. Let it simmer on low flame for 12-15 minutes or till the mixture starts thickening.
3

Peel, wash and grind pineapple. Heat 2 tb spoon Ghee in a heavy bottom karahi and stir fry pineapple paste with sugar and saffron for 5-6 minutes or till its water evaporates. Add cardamom powder and stir. Cook till sugar dissolves and is mixed with pineapple completely.
4

Switch off the flame and let Payasam cool to room temperature. Now mix pineapple mixture in it and mix well.
5

Refrigerate it for 2-3 hours.
6

Chop dry fruits in small pieces and mix in Payasam with desiccated coconut.
7

Serve hot garnished with chopped dry fruits.