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Payasam made with sweet pineapple
Published On: 21 Oct 2005
tamil: Anasi Pazham / Parangi Thalai
malayalam: Kaitha Chakka
telugu: Anasa Pandu / Parangi Thalai
Konkani: Anas / Aambo
Oriya: Supuri Anasianas / Sapuri
Tulu: Parengi Pelakai
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
English: Tapioca Pearls/Sago
telugu: Saggubiyyam / Sabbu Beeyam
kannada: Sabkakk / Sabaki
Gujarati: Sabu Dana
Marathi: Sabu Dana
Oriya: Sagu Dana
Kashmiri: Saboo Dana
Skin the pinapple.
:- Make sure that you remove the thorns.
Grate the pinapple into small pieces.
Heat up a vessel or a pan.
Add the grated pineapple and sugar.
Cook on a medium flame.
:- Do not add water as pineaplle itself contains water.
Cook, till the water thickens.
:- Make sure that it is not too thick like jam.
Keep it aside and allow it to cool.
Boil the milk and allow it to cool too.
Cook chowari in a cup of water in a separate pan, till it becomes soft.
Allow it to cool.
Mix all three together.
Add condensed milk and stir well.
:- Do not mix hot, as it can separate milk.
Your recipe was excellent, i tried to make this exact one ( different method but the result was bad). Thanks for providing the right cooking method. Thanks a lot!
Yummy... thanks for the simple recipe
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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