Pineapple payasam
Recipe type: Desserts
Cuisine: Indian
  • Pineapple pulp, 2 cups
  • Jaggery, 200 grams
  • Coconut, 1 medium sized
  • Clarified Butter/Ghee, 2 tbspns + 1 tsp (for frying coconut pieces)
  • For garnishing
  • Small coconut pieces fried in ghee till light brown
  • Flavoring
  • Cardamom, 3 pieces powdered
  • (or)
  • Dry roasted cumin seeds powder, ¼ tsp
  • Dry ginger powder, ¼ tsp
  1. For the Coconut Milk:
  2. Coconut milk comes from blending grated coconut with water and straining the same.
  3. The first milk from coconut is one that is obtained after the first round of blending and straining the dessicated coconut.
  4. The second milk is obtained by blending and straining the same dessicated coconut a second time resulting in thinner milk.
  5. The third milk is obtained by repeating the process a third time
  6. For the Payasam:
  7. Boil about 1.5 cups of water in a heavy bottomed vessel.
  8. Add the pineapple pulp to that and cook it till it thickens. Stir it every now and then to ensure it doesn't get burnt.
  9. In a separate pan, add about ¾ cup of water & the jaggery.
  10. Boil till the jaggery melts.
  11. Strain this water to remove any impurities and add it to the cooked pineapple pulp.
  12. Stir this mixture constantly till the water evaporates.
  13. Add the ghee towards the end and stir well.
  14. To this sweetened pineapple pulp add the second and third pressed milk obtained from the coconut and boil it well.
  15. Finally add the first milk obtained from the coconut and take it off the stove immediately after the first boil. .
  16. Add cardamom powder or dry roasted cumin powder & dry ginger powder to enhance the flavor of the payasam. Garnish with small coconut pieces that have been fried in ghee till light brown. Serve hot or cold!
Do not boil the payasam for too long after the first milk is added, else the final mixture might split
Recipe by Spice Counter at