Sunday, January 23, 2011

Pineapple Payasa/Parangi chekke Payasa

Before Coming  here we had been to in-laws place. My sis-in law visited to meet us. After starting from her home she called us and told she will be there in another 45 mins. My mom in law was not prepared with menu for the lunch. As entire family was meeting together she wanted to prepare sweet for lunch.we both were discussing about menu and she just saw pineapple on fridge. She said lets prepare pineapple payasa as its easy and can be done quickly.Until then I was aware of only pineapple kesribath and never about its payasa.

I was not happy with her decision(I thought pineapple payasa may be watery and it will not be good).But I was wrong. After having it , I just loved it. Aroma of pineapple with venilla beans was awesome. Hope you all may also like it.

You Need To Have:
1 cup chopped pineapple/parangi chekke
1-1.5 cup jaggery/bella(Based on sweetness of pineapple)
1 cup thick coconut milk/kayi halu
2-3 cardamom/ellaki
pinch of salt
2-3 tsp rice flour
8-10 cashew nuts
10-12 raisins
2-3 tsp ghee
1 vanilla stem



Take 2 tsp ghee in thick bottomed pan and add pineapple cubes into it. fry them on low flame until pineapple turns their color. (They will start caramelizing) and keep them aside.

Take another deep and thick bottomed vessel and put 2 cups of water and jaggery to it.bring it to boil. Once jaggery dissolves, strain it to remove dirty. mix pineapple cubes, jaggery ,pinch of salt and brink it to boil. add coconut milk and stir.
take rice flour and mix it with water and prepare paste. add this paste to payasa and simmer.(Adding rice flour will thicken the payasa).If your using vanilla stem , it can be put now and should be taken before serving.

Fry cashews and raisins in ghee and add it payasa. finally finish by adding powered cardamom. Serve hot or chilled as required.

1 comment:

sharada said...

again an innovative dish using pineapple.Yummy!

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