Pineapple Payasam

A Sweet and tangy dessert. Its a variety payasam which has a distinct sweet and tangy taste.

INGREDIENTS:

• Finely chopped pineapple - 2cup
• Sugar- 1 cup
• Jaggery - 1 cup
• Thin coconut milk - 3 cup
• Thick Coconut Milk - 1 ½ cup
• Dried Ginger powder - ¼ tsp
• Cardamom powder - ¼ tsp
• Ghee  - 3 tbsp
• Cashew nuts- 10 nos
• Raisins - 1 tbsp
• Sesame - 1 tsp
• Cumin seed - 1 tsp

PREPARATION METHOD:

• Add little water in jaggery, let it dissolve and filter it.
• Heat a heavy bottomed pan, add ghee into it.
• Add chopped pineapple into it and saute well till it becomes soft. 
• Add sugar and  filtered jaggery into the cooked pineapple and mix well.
• Stir continuously and allow to cook.
• When the pineapple absorbs the jaggery, add thin coconut milk.
• Stir well and let it boil.
• When it begins to boil, add thick coconut milk, mix well and boil for a minute.
• Turn off  the stove and add cardamom powder and ginger powder.
• Heat 1 tsp of ghee in a pan.
• Fry cashew nut, raisin, cumin seed, sesame.
• Add this seasoning into the payasam and mix well.

Adapradhaman

Pradhaman stands first amoungst all dishes in a traditional Kerala Sadya.
Rice Ada can be used to prepare a very delicius Payasam, otherwise known as Ada Pradhaman or Rice Ada Poridge.

INGREDIENTS:

• Rice Ada -200gm
• Gaggery -500 gm/ 1 lb
• Ghee - 4 tbsp
• Cashew nut - 10 nos
• Coconut cuts - 2 tbsp
• Thick Coconut Milk - 2 cup
• Sesame seed - 1 tsp
• Cumin seed - 1 tsp
• Raisin -2 tbsp

PREPARATION METHOD:

• Add Ada to 3 cup of boiling water.
• Cover the vessel and allow to remain for 15 minutes.
• Wash Ada in cold water and drain it.
• Put 2 tbsp ghee in a pan.
• Add AdA in it and saute for 3 minutes.
• Mix Jaggery in water till dilute it.
• Filter jaggery and add the jaggery to Ada and saute it. 
• Once the Ada cooks in jaggery, add coconut milk.
• Turn off the stove.
• Heat the remaing Ghee in a pan.
• Fry Coconut cut in brown colour.
• Fry Cashew nut, Raisin, cumin seed, sesame.
• Add this seasoning to the payasam.

Recommended Combination:usually in Sadya Ada Pradhaman is served with Pappadam and Pazham.

Kadalapradhaman

Kadala payasam is prepared using kadala parippu, otherwise known as Channa daal with jaggery in coconut milk. Its a main item in sadya, especially in Kerala.

INGREDIENTS:

• Channa daal(kadala parippu) -1 cup
• Gaggery -2 cup
• Ghee - 4 tbsp
• Cashew nut - 10 nos
• Coconut cuts - 2 tbsp
• Thin coconut milk - 2 cup
• Thick coconut Milk - 1 cup
• Sesame - 1 tsp
• Cumin seed - 1 tsp
• Dry Ginger powder(chukku podi)- ¼ tsp
• Cardamom powder - ¼ tsp
• Raisin -2 tbsp
• water - ½ cup

PREPARATION METHOD:

• Cook Daal in a pressure cooker.
• Mash the Cooked daal.
• Put 2 tbsp ghee in a pan.
• Add mashed daal in it and saute for 3 minutes.
• Mix Jaggery in water till dilute it.
• Filter jaggery and add the jaggery to daal and saute it. 
• Once the daal cooks in jaggery and bubbles appear add  thin coconut milk and let it boil.
• Add thick coconut milk and dry ginger powder, cardamom powder and stir well.
• Turn off the stove.
• Heat the remaing ghee in a pan.
• Fry coconut cut in brown colour.
• Fry cashew nut, raisin, cumin seed, sesame.
• Add this seasoning to the payasam

Recommended Combination: Serve with Pazham and Pappadam.