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A very different paysam which everyone will enjoy - by sujee
Published On: 11 Apr 2010
hindi: Cheeni / Shakkar
for more details, click the name of the ingredient
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
Soak sago in 1 cup of water for about 1 hour.
Pressure cook pineapple pieces in 1/4 cup of water till done.
Keep aside 1 cup of milk and heat the remaining milk in a thick bottomed vessel.
When the milk comes to a boil, add the soaked sago and boil till they are well cooked.
Add sugar to the boiling mixture and stir till it dissolves and continue to boil till the milk reduces a bit.
Add the condensed milk and continue stirring.
Meanwhile heat ghee in a small wok and fry cashew nuts and raisins and add to the payasam along with cardamom powder.
Now add the cooked pineapple and stir.
Once the payasam is well blended add the coconut milk and remove from fire.
After 5 minutes, add the remaining milk to the payasam and give it a nice stir.:- this is to maintain the payasam in the same consistency even when cold.
Check out my other recipes at www.sujeescuisine.blogspot.com
Happy cooking :)
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