Payasam is a mandatory sweet dish after a heavy meal or sadya. You can give a twist to the regular payasam and let this sadya have a delightful surprise.

Serves – 8

Ingredients:

Pineapple:  1 small ( chopped)

Splitted green gram / Moong dhal (cherupayar parippu)

Jaggery: 2 cups grated

Condensed milk: 100g

Coconut milk: 2 cups

Cardamom powder: 1/2 tsp

Raisins and Cashewnuts-1/2 cup

Salt: a pinch

Water: 2 cups

Procedure for Pineappale Parippu Payasam:

Method:

• Dry roast moong dhal a shallow kadai. Keep the flame low to avoid burnt smell or deep browning of dhal.
• When moong dhal cools ,wash, add salt and pressure cook (2 whistles) .
• In a small vessel add grated jaggery and 1 cup water. Filter the jaggery syrup to remove any particles. Keep aside.
• In a shallow thick base kadai / urali add pineapple and jaggery syrup. Maintain medium flame.
• When pineapple is cooked and soft , add cooked moong dhal. Mix well to avoid lumps.
• Add condensed milk and cardamom powder. When it comes to a boil, add coconut milk.
• Fry raisins and cashew in ghee. Mix half of the quantity in the payasam. The remaining half can be spread to decorate.
• Pineapple parippu payasam is ready to serve.

Try this recipe for Onam and make your festive days tasteful too.

Serve Pineapple Parippu payasam hot or after cooling.

You can try Mixed fruit payasam as a treat for your family. We will be updating shortly.

1/2 Cup Ada(available in ready to cook packs)
4 Green cardamoms
1/2 tbsp dry ginger ( Sonti / Chuk)
1/4 Cup pure ghee
1/2 cup Cashewnuts/Kaju
2 tbsp Raisins ( Kishmish)
¼ cup Sabudhana( white balls) soak in water and cook till they are transparent.
1 ½  Cups coconut (grated)
1 Cup jaggery (powdered into fine powder)

Procedure of Ada Pradhaman :

Heat 2 tbsp ghee and fry ada.

• Grind cardamoms and dry ginger together to a fine powder, and place aside
• Heat 2 tbsp ghee and saute the cashewnuts and raisins until light brown
• Immerse coconut in one cup lukewarm water, grind and extract thick milk.
• Repeat the process, make a second extract and set aside.
• Crush jaggery to a fine powder, keep it aside.
• To one cup of water add the second extract of coconut milk . Add ada and when it starts boiling lower the flame.
• After 10 mins check if ada has cooked.Ada should remain smooth but hold its shape.
• Add jaggery with it and continue cooking until it thickens.(Suggested to boil jaggery separately with ¼ cup of water. This will ensure the residue is filtered)
• Heat the remaining ghee and add this to the pradhaman. Add cooked sabudhana.
• Mix the first extract of coconut milk and the fried dry fruits with it, stir well and heat thoroughly.
• Sprinkle with the cardamom powder and dry ginger powder.
• Ada pradhaman /Ada payasam is ready to serve.