Here’s a perfect recipe for Mother’s Day: Pineapple Payasa. In fact it’s a recipe I learned from my mother and I can’t think of a better way to celebrate Mother’s Day. Hailing from the state of Karnataka, pineapple is near and dear to my heart and you will notice that I have posted several other dishes like Pineapple Menaskai and Pineapple Kesari with this wonderful fruit. Along the same line is today’s dessert, Pineapple Payasa.
It is a delicious dessert made with coconut milk, jaggery and fresh pineapple fruit. When you think of Indian desserts, one of the first things that come to mind is the image of a bowl full of rice or vermicelli cooked in sweetened milk and sprinkled with roasted. Pineapple payasa is a refreshing variation of traditional “Payasa” or “Kheer” with pineapple chunks instead of rice or vermicelli and coconut milk.
I used fresh pineapple and canned coconut milk. Fresh grated coconut would also work but the grated coconut would have to be ground to a fine consistency and milk will have to be extracted. Obviously, Pineapple is the key ingredient here and for that reason it is very important that you pick a ripe one for this dessert. Also important to note is that you should not use milk for this recipe because milk will start to disintegrate when you add pineapples. Let’s get started.
Be sure to check my store to get all your ingredients for this recipe. I have handpicked the best brand to make your shopping process simpler.
- 1 cup chopped pineapple
- 1 1/2 cup coconut milk
- 1/2 cup Jaggery
- 3 tbsp wheat flour
- 2 tbsp organic raisins
- 10 cashew nuts
- 2 tsp ghee
- 1 tsp cardamom powder
- Place a small pan over medium heat and saute the wheat flour until it turns golden color. Set it aside.
- Boil the chopped pineapple in a vessel over medium heat with 2 cups of water.
- When the pineapples are cooked, add the jaggery and stir well.
- Mix the sautéed wheat flour in water (1/2 cup) and make a smooth paste, and add to the cooked pineapple vessel. Stir well.
- As it turns to boil, add the coconut milk and continue to stir.
- Add cardamom powder and bring the dessert to boil. Switch off the heat.
- In a separate pan, fry the raisins and cashews in ghee or make a dry roast. Add these to the main dessert.
Pineapple Payasa is ready! Happy Mother’s Day!