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Kerala Style pineapple payasam
Published On: 18 May 2009
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
Bengali: Laban / Noone
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
Chop pineapple into fine pieces.
Cook them in 1 cup of water along with 2 tbsp of sugar.
When cool, grind this cooked pineapple into a fine paste.
Take a deep bottomed pan.
Add sugar to this pineapple paste and saute for 10 minutes.
Cook sabudana in 2 cups of water (add sabudana in boiling water and cook).
Add cooked sabudana and yellow food colour to the pineapple paste.
Boil for 5 minutes.
Add one pinch of salt to balance the sweetness.
Now add coconut milk to the pineapple mix and boil. Stir continuously.
When it begins to boil, add condensed milk to this.
:- You can increase or decrease the quantity of sugar and condensed milk.
Switch off the gas and add the cardamom powder and ginger powder.
Close the pan for half an hour to keep the flavour of the payasam.
:- If u want, u can add cashewnuts (fry them in ghee and add) and if the pineapple is not that ripe enough, u can add 2 drops of pineapple essence into it.
:- So the tasty and delicious pineapple payasam is ready to be served.
well received by guests and definitely is exotic
I tried ur recipe and it was delicious..Thank u for sharing
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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.
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