1cupfinely chopped pineappleor 200 grams pineapple without the peel
⅓cuppowdered or grated jaggeryor 60 to 65 grams, add as per taste as the sweetness also depends on the sweetness of pineapple
1cupcoconut milk250 ml
3 to 4green cardamoms- crushed or ½ teaspoon cardamom powder
12 to 15cashews
15 to 18golden raisins
1tablespooncoconut 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.
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.