Pineapple Gothambu Payasam

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Onam is here and there is no Onam celebration without Payasam!

Pineapple Gothambu Payasam is like a new take on the traditional gothambu payasam recipe. When it comes to celebrating festivals, I kinda prefer to keep it traditional.

Usually I stick with traditional Payasam recipes for Onam and experiment new recipes on other occasions. However this time, I changed it slightly by adding pineapple to a traditional payasam recipe.

Though the pineapple flavor was subtle, it added a nice bite and people who tasted it, were curious about the unexpected texture in payasam. I happened to share this payasam with quite a few people and got wonderful reviews.

Hope you'll also give it a try and like it.

Wish you and your loved ones a very Happy Onam!

Here is the recipe…

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Pineapple Gothambu Payasam

Pineapple Gothambu Payasam is a delicious traditional Kerala dessert made with broken wheat, pineapple, jaggery and coconut milk.

Course Dessert, Dessert – Indian traditional sweets and dessert

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Payasam, Pineapple Payasam, Gothambu Payasam, Kerala Payasam, Jaggery Payasam

Author Maria Jose Martin

Ingredients

• 1 cup Broken wheat
• 1/2 cup Moong dal
• 1 cup, heaped Bite size pineapple pieces
• 650 -700 gms Jaggery
• 4 cups Thin coconut milk
• 3 cups Medium thick coconut milk
• 1.5 cups Thick coconut milk
• 3 tbsp Ghee
• 1/3 cup Sliced cashew nuts
• 1/3 cup Coconut bits (thenga kothu)
• 1/4 cup Raisins
• 6-8 Cardamom, crushed
• 1/8 tsp Salt

Instructions

• Dry roast broken wheat and moong dal in a pressure cooker for 8-10 mins, until the roasted smell comes.
• Transfer the roasted ingredients to a colander and rinse under running water a couple of times.
• Add it back to the pressure cooker along with pineapple pieces and salt. Add 4 cups thin coconut milk to this. Pressure cook it for 5-6 whistles on full flame. Let the pressure drop naturally.
• Open the cooker and fluff it with a fork.
• Melt jaggery with 1 cup water and strain.
• Add cooked wheat, dal and pineapple to a wide and deep pan. Add strained jaggery as well. Bring it to a boil and reduce flame to lowest. Cook till the jaggery is almost dried and the mixture becomes thick and start leaving the side of the pan. Add 1 tbsp ghee and mix well.
• Add 3 cups medium thick coconut milk, bring it to boil. Reduce flame to lowest and cook till it becomes thick, around 12-15 mins.
• Add 1.5 cups thick coconut milk and mix well. Do nit boil it. Cook on lowest flame for 5-7 mins, till everything is combined well. Add 1 tbsp ghee and crushed cardamom, gently stir. Switch off the gas.
• Heat 1 tbsp ghee in a small frying pan and fry coconut bits, cashew and raisins (separately) till it becomes golden brown in color. Add this to the payasam and mix well. Let the payasam rest for half an hour and then serve.

Notes

I used just ripe pineapple for this recipe. The taste of pineapple was very subtle. If you prefer a strong pineapple taste, you can use over ripe pineapple or increase the qty of pineapple.

If you want to reduce the quantity of coconut milk, you can cook wheat, dal and pineapple in 4 cups of water instead of thin coconut milk. However, the taste and flavor is better with coconut milk.

I've used Maggie coconut milk powder for this recipe (not sponsored)

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