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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.
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