Kerala Easy Pineapple Payasam
A festive Kerala payasam that demands patience and rewards it generously. Milk is simmered for the better part of an hour, thickened with care, sweetened with jaggery or sugar, and served with a prayer that there are leftovers.
Ingredientsfor 6 servings
- 1 nos Pineapple medium
- Sugar 2 tbsp if pineapple is sweet enough
- 1 litre Milk
- 3 tbsp Sago Chowari/Sabudana
- 3 tbsp Condensed milk
Preparation
Step 1
Skin the pinapple.
Step 2
Make sure that you remove the thorns.
Step 3
Grate the pinapple into small pieces.
Step 4
Heat up a vessel or a pan.
Step 5
Add the grated pineapple and sugar.
Step 6
Cook on a medium flame.
Step 7
Do not add water as pineaplle itself contains water.
Step 8
Cook, till the water thickens.
Step 9
Make sure that it is not too thick like jam.
Step 10
Set aside and allow it to cool.
Step 11
Boil the milk and allow it to cool too.
Step 12
Cook chowari in a cup of water in a separate pan, until softened.
Step 13
Allow it to cool.
Step 14
Mix all three together.
Step 15
Add condensed milk and give it a good stir.
Step 16
Do not mix hot, as it can separate milk.
Tip
Keep stirring throughout — the cream that forms on the sides should be scraped back in. That is where the richness comes from.
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