Chilled Pineapple payasam

  1. Chop 10 slices of fresh pineapple finely & cook them in your pressure cooker adding 1/4 cup of water. Simmer for 20 minutes after the first whistle. Let the pineapple cool down to room temperature. Refrigerate the cooked pineapple pieces for 2-3 hours. This step is very important. Otherwise you would end up with a curdled payasam.
  2. In a thick bottomed wok, mix together 5 cups of low fat milk, 1 tin of sweetened condensed milk & 10 tsps of sugar. Bring to a boil & add cooked sago pearls ( For that just cook 3/4 cup of sago pearls in your pressure cooker adding lots of water, simmer for 18-20 minutes after the first whistle. Add lots of cold water & drain out all the water from the cooked sago pearls)
  3. Cook till the payasam thickens sufficiently. Add 1/4 tsp of elaichi powder, a drop of pineapple essence & switch off heat. Let cool for 10-15 minutes.
  4. Add 1/8 tsp of salt & the chilled pineapple pieces, mix well & let the payasam cool down to room temperature.
  5. Refrigerate overnight before you serve the payasam so that the pineapple pieces will absorb all the flavours of the milk mixture and will loose any sourness. You can’t have this payasam immediately.
Advertisements
This entry was posted in Payasam, Sweets. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s