“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.
An easy payasam made from milk and sugar and has very few ingredients.
Published On: 10 Jul 2012
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
For preparing pineapple payasam, first take a non-stick kadai and heat ghee. Fry the nuts and kismis till golden brown and keep aside.
To the same ghee add the pineapple pieces and saute well for 5 mins.
Now add the sugar and stir well for 5 minutes till it mixes well with the pineapple.
Add the milk when the pineapple sugar mix turns light brown in color(if the pineapple is not mixed well with sugar, while adding milk, curdling might happen because pineapple tends to be little sour. So while adding milk be careful).
Allow the payasam to boil for 5 minutes and after that add elaichi powder, chukku and jeera powders.
Stir well and finally add fried nuts and kismis. Can be served hot or cold.
This is a traditional prelaration of paayasam in malabar sid...
Palada Pradhaman involves cooking ada pieces in the base of ...
Rawa paneer kheer is an excellent kheer made quick and its d...
This is very famous in north that too in Punjab. This is pir...
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