pineapple payasam recipe, how to make pineapple payasam

pineapple payasam recipe with step by step photos – south indian payasam made with pineapple, coconut milk and jaggery.

pineapple payasam recipe

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, make 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.

serve pineapple payasam as an after meal dessert. you can serve it hot, warm or chilled.

if you are looking for more kheer recipes then do check:

pineapple payasam

5 from 1 vote
Author:Dassana Amit
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Course:desserts
Cuisine:south indian
Servings (change the number to scale):3 to 4
pineapple payasam recipe
pineapple payasam recipe - south indian payasam made with pineapple, coconut milk and jaggery.

INGREDIENTS FOR pineapple payasam

(1 CUP = 250 ML)
  • 1 cup finely chopped pineapple or 200 grams pineapple without the peel
  • cup powdered or grated jaggery or 60 to 65 grams, add as per taste as the sweetness also depends on the sweetness of pineapple
  • cup water
  • 1 cup coconut milk 250 ml
  • 3 to 4 green cardamoms (choti elaichi) - crushed or ½ teaspoon cardamom powder
  • 12 to 15 cashews (kaju)
  • 15 to 18 golden raisins (kishmish)
  • 1 tablespoon coconut oil, can also use ghee instead of coconut oil

HOW TO MAKE pineapple payasam

preparation to make pineapple payasam

  • 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.

making pineapple payasam

  • 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 1/3 cup water and let it become warm. then add 1/3 cup powdered or grated jaggery. let the jaggery melt. filter this solution and add it at the next step.
  • now add 1/3 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 1/2 tsp cardamom powder.
  • add 1 cup thick coconut milk. you can use home made 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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preparation to make pineapple payasam

1. chop pineapple slices finely. you will need 1 cup of finely chopped pineapple. keep aside.

pineapple for pineapple payasam recipe

2. heat 1 tbsp coconut oil in a pan. you can also use ghee instead of coconut oil. add 12 to 15 cashews.

cashews for pineapple payasam recipe

3. stir and roast them in ghee till they become golden. remove and keep aside.

cashews for pineapple payasam recipe

4. to the same pan, then add 15 to 18 raisins.

raisins for pineapple payasam recipe

5. as soon as you add them, they will begin to swell and puff up.

raisins for pineapple payasam recipe

6. stir and cook them till they become plump. remove and keep aside.

raisins for pineapple payasam recipe

making pineapple payasam

7. now in the same pan, add the chopped pineapple.

pineapple for pineapple payasam recipe

8. stir very well.

pineapple for pineapple payasam recipe

9. saute for 2 to 3 minutes on a low to medium flame.

pineapple for pineapple payasam recipe

10. then add ⅓ cup 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. you can also add ½ cup jaggery for more sweetness.

jaggery for pineapple payasam recipe

11. now add ⅓ cup water. in this step, instead of water, you can also add ⅓ cup of thin coconut milk.

jaggery for pineapple payasam recipe

12. stir well so that the jaggery dissolves.

making pineapple payasam recipe

13. bring this mixture to a gentle simmer on a low to medium flame. overall cook for about 5 to 6 minutes after adding water.

making pineapple payasam recipe

14. the pineapple pieces should get softened.

cardamom for pineapple payasam recipe

15. add ½ tsp cardamom powder.

cardamom for pineapple payasam recipe

16. add 1 cup thick coconut milk. you can use homemade or store brought.

making pineapple payasam recipe

17. stir very well and switch off the flame.

making pineapple payasam recipe

18. add the fried cashews, raisins and stir well. reserve a few cashews and raisins for garnish.

making pineapple payasam recipe

19. serve pineapple payasam hot or warm or chilled garnished with the reserved cashews and raisins. on cooling, the consistency of the payasam thickens.

pineapple payasam kheer


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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2 comments/reviews

  1. Hi
    An unrelated query. I have been trying your eggless cake recepies. But not able to leave a comment or question there. Any idea why? Thanks