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Pineapple payasam with rice, jaggery and cashews

Pineapple payasam with rice, jaggery and cashews

Desserts

Kerala Payasam: Rice cooked in a creamy mixture with jaggery, ghee, and pineapple juice, garnished with coconut, cashew nuts, and raisins.

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Recipe from Gkdeepasulekha, adapted by Recette de cuisine ·

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Payasam is a creamy dessert from Southern India, often served during festivals. This version, made with pineapple juice, retains the flavors of jaggery and ghee.

Ingredients and directions

  • Prep time20 min
  • Cook time1 hr
  • Total1 hr 20 min
  • DifficultyMedium
  • Cooking methodFirst, cooked in water, then simmered.
  • Vegetarian

Ingredients

8 people
  • $2.91
  • $7.05
  • $1.20

Directions

  1. In a frying pan, heat some ghee and lightly toast the cashews, grapes, and coconut flakes, but do not brown them. Remove them and set aside.
  2. Boil water in a container, then add the washed and cleaned rice.
  3. Cook the rice until it is fully cooked and tender.
  4. Once the rice is cooked and the water has been absorbed, add the melted jaggery and ghee, then mix well. ≈ 4 min
  5. Pour the pineapple juice, stir again, then add the reserved coconut, cashew nuts, and grapes. Serve. ≈ 4 min

Equipment

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Before you start

Ingredients

  • 1 kg of white rice
  • 1.5 kg of jaggery, melted
  • 200 g of ghee
  • 1 coconut, cut into thin slices
  • 20 cashew nuts
  • 20 grapes
  • 2 glasses of pineapple juice (approximately 400 ml)

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