“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Payasam made with pineapple
Published On: 18 Oct 2004
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
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
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
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
Boil the pineapple pieces in a thick bottom pan, along with a little water.
When the pineapple is done, add the ghee and fry it well.
Add sugar and fry.
:- Make sure that there is no crumbs or lumps.
When it is nicely done, add the third extract of the milk and boil it.
Add the second extract followed by the first extract.
When the first extract begins to boil, add the washed chowari.
When the chowari is cooked and payasam is nicely done, remove from flame.
Add the fried cashewnuts and raisins.
Sprinkle the powdered ingredients and mix well.
Close the pan with a lid to keep the yummy flavour
:- 1) If u r using tinned coconut milk, avoid the three steps of extract milk.simply mix one cup water to the first tin of coconut milk and dilute it. Add this to the fried pineapples. When it starts to boil, add the second tin of coconut milk. 2) I normally add one cup water to one tin coconut milk to dilute it. But u can use more or less according to the thickness and quality of the milk.
visit my blog at http://www.kerala-kitchen.blogspot.com
Really yummy. My hubby just loved it n my 20 month daughter said it was tasty.What else do I need to make my day Thanx a lot for the recipe n keep posting such innovative recipes
I tried it, very good.Thank you
i tried this recipe at home..my husband liked it very much.Everyone should try this recipe.
I tried this at home for my husband and his friend.. Everybody loved it. It was really delicious and easy to make.
I tried this, came out well.
Lip Smacking. My husband has asked me to make it everytime guests arrive. I used canned pineapple and boiled it in its juices, adds to the flavour. This is one of a kind recipe.Thanks for posting it.
Tried it today each one of our family enjoyed the reciepe.Suggest to include this reciepe during special feasts.
A 10 for sure!! Few things i did-I used the crushed pineapple in cans and i used the juice it came in to boil the pineapples. One word of advice, adding the coconut milk can curdle if the heat is too high, so after adding sugar, you must lower the heat and stir constantly! On the other hand: My mom didnt want to use coconut milk so she made it without it, and it was a different payasam, but just as good! Keep bringing on the excellent recipes!
chowari is sabudana.
hi,what is chowari,can please tell me what is this ingrident.thank u
Hi i saw your recipe and comments by visitors. Its really tempting. But i have a doubt. Please clarify it. I wish to use the grated coconut. So in that case how much amount of milk should i use as you have mentioned 2 tins. I am not sure abt the size of your tins there. Please reply me soon as i wish to make this as soon as possible.. Thank you
Very good recipe. My family and guests enjoyed it a lot even without the chowari added.
there`s a much easier as well as tastier way of making pineapple payasam ;instead of coconut milk boil the chauvary or sabudana & sugar in cow`s milk and let it cool.In a separate vessel boil the pineapple pieces with sugar and let it cool too.Mix both.Finally add the fried cashew and raisins,cardamom powder & one table spoon condensed milk & voila the payasam is ready!!
i just wanted to know what chowari means.can you tell exactly what is it.
the recipe looks grt. wud like to try it asap. well, regarding Nimmy`s question as to wht this Chowari is, it is nothing but Sabudana in Hindi. it is also called Sago in English. Thanks for such a tempting recipe.
Could you please tell me what is "chowari". Never heard this before..
Thanks. I tried this payasam on Vishu. I had many guests and everyone liked this new receipe. If it is difficult to get rid of crumbs and lumps then after boiling the pinapple u can mash it in the mixi and then add sugar. It was very sweet and thick so I added 1 glass of water also.
What is Chowari? Please tell me what exactly is it. The recipe sounds wonderful. I want to try it. But I do not know what Chowari is. Please mention it in your website or email me at [email protected]
I made the pineapple payasam today, its very yummy. I and my husaband liked itvery much, we are planning to make it for our kids birthday party. Please do post such nice recipes. Thank You.
really tasty. I took long time to cook all sabhudhana (50 gms). 2 box coconut milk was absorbed by sabhudana & payasam was very thick. I added more coconut milk at the end. I think only 25gm of sabhudhana is required for a medium sized pineapple and it should be half cooked in water before putting it in the payasam. Thanks for sharing this recipe.
I just tried this recipe out of sheer curiosity.....and the final product was just awesome....pls keep the good work going!!! payasam was thick, delicious and yummy...:)
It`s Delicious I Love this recipe , thanks
yummy... very tasty n quick to prepare. my husband liked it very well.
Can I Get receipe for Pazham payasam
I read the reviews of this recipe and i couldnt resist making it.So i ran into the kitchen and made it.It is soo yummy.Thank you for the recipe.
the payasam was good...can u please put the recipe for pineapple cake?
I was a little apprehensive to try it since the main ingredient of the payasam is pineapple...but now i think i could have missed this superb dessert if i didn`t try this..a BIG TWO THUMPS- UP!!!!!!!!
the reciepe is excellent..a must try dish.its sweety,creamy,and a healthy decert.
its nice..i suggest evrybody to make this payasam for onam/any special occation as a verity to surprice ...tastes very good..
the recipe was so good...good idea...thanx...
Pineapple in payasam??? guys don`t think it won`t work....i tried this recipe today..and u won`t believe, how much my little daughter luved this ..nirmal,thanks for coming up with such an innovative and superb recipe....but one small suggestion, can add low fat milk instead of coconut milk to avoid cholesterol and health problems…..but I tell u…this recipe is wonderful with coconut milk itself.......
just tried this recipe out of Curiosity ....its very good ...i mean i have never tasted pinapple this way...its Awesome !!
Hot and Spicy Kerala Fish Curry will give a sumptuous treat to your taste buds. A variant from the usual fish curry, our Spicy Kerala Fish Curry incorporates tangy tamarind extract. Fish curry tastes best with hot rice or cooked tapioca. Fish is nutritious and hence must be included in your daily menu. The fish used for Spicy Kerala Fish Curry can range from seer fish to any fish that is fleshy. Fish curries cooked in red chilly and spices usually tastes best the next day. We have included a simplified version of Spicy Kerala Fish Curry. Enjoy the dish.
Pumpkin kheer is a very popular traditional dessert.Thos is ...
Pineapple payasam is different from normal payasams.Pine app...
This is a traditional prelaration of paayasam in malabar sid...
Palada Pradhaman involves cooking ada pieces in the base of ...
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.
Sign up to receive email updates for New Recipes/Special Announcements