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Main Course

Kerala Style 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 4 servings

1 litre Milk
50 g Sago Chowari/Sabudana
1 nos Pineapple big
Sugar, to taste
Ghee A little

Preparation

Step 1
Wash sago seeds well and dry it with a cloth.
Step 2
Pour little ghee in a pressure cooker.
Step 3
Add the sago seeds and stir for about 2 minutes.
Step 4
Add some water and cook upto 1 whistle.
Step 5
Reduce the flame and cook for about 10 minutes on low heat.
Step 6
Heat up another vessel.
Step 7
Add milk and sugar and Stir everything together thoroughly.
Step 8
Add the cooked sago seeds to it.
Step 9
Cook, till it becomes thick and payasam consistency.
Step 10
Keep it in the fridge over night.
Step 11
Chop the pineapple into very small pieces(can be grated also).
Step 12
Heat up a frying pan.
Step 13
Add the grated pineapple and sugar and cook, till the sugar gets dissolved nicely and the mixture becomes thick.
Step 14
Keep this mixture in the fridge over night.
Step 15
Before serving, mix together the payasam and pineapple caramel nicely.
Step 16
Serve chilled.

Tip

Keep stirring throughout — the cream that forms on the sides should be scraped back in. That is where the richness comes from.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

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Get it on

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Main Course

Kerala Style Pineapple Payasam

Ingredientsfor 4 servings

1 litre Milk
50 g Sago Chowari/Sabudana
1 nos Pineapple big
Sugar, to taste
Ghee A little

Preparation

Step 1
Wash sago seeds well and dry it with a cloth.
Step 2
Pour little ghee in a pressure cooker.
Step 3
Add the sago seeds and stir for about 2 minutes.
Step 4
Add some water and cook upto 1 whistle.
Step 5
Reduce the flame and cook for about 10 minutes on low heat.
Step 6
Heat up another vessel.
Step 7
Add milk and sugar and Stir everything together thoroughly.
Step 8
Add the cooked sago seeds to it.
Step 9
Cook, till it becomes thick and payasam consistency.
Step 10
Keep it in the fridge over night.
Step 11
Chop the pineapple into very small pieces(can be grated also).
Step 12
Heat up a frying pan.
Step 13
Add the grated pineapple and sugar and cook, till the sugar gets dissolved nicely and the mixture becomes thick.
Step 14
Keep this mixture in the fridge over night.
Step 15
Before serving, mix together the payasam and pineapple caramel nicely.
Step 16
Serve chilled.

Tip

Keep stirring throughout — the cream that forms on the sides should be scraped back in. That is where the richness comes from.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5