Name: Kaithachakka Chawwari Payasam (Pineapple sago kheer) recipe by Rafeeda AR at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1/2 cup sago pearls; 800 ml coconut milk; 600 ml water; 1 small pineapple, chopped into small pieces; 1 tsp ghee; 2 tbsp sugar; 1 can condensed milk; 3/4 tsp cardamom powder; 1/2 tsp dry ginger powder (optional); For garnish:; 3 tbsp ghee; 15 - 20 cashew nuts, split; 3 tbsp raisins

Ingredients Serving: 8

1/2 cup sago pearls
800 ml coconut milk
600 ml water
1 small pineapple, chopped into small pieces
1 tsp ghee
2 tbsp sugar
1 can condensed milk
3/4 tsp cardamom powder
1/2 tsp dry ginger powder (optional)
For garnish:
3 tbsp ghee
15 - 20 cashew nuts, split
3 tbsp raisins

Instructions

Soak sago in some water for 15 minutes.
Combine a can of coconut milk with water in a saucepan. Cook on a low flame till it starts to heat. Drain the sago and add in.
Continue to cook on a low flame, stirring occasionally till the mixture starts thickening and the sago gets cooked, becoming transparent.
While the sago is getting cooked, heat ghee in a saucepan. Add the pineapple pieces and sugar and cook on a medium-low flame, stirring till the pineapple becomes soft. Keep smashing the large bits in between.
When the sago is cooked, add in the soft pineapple and the condensed milk and give a stir. Mix well and cook for 5 minutes.
When the payasam looks done, add the remaining can of coconut milk along with the cardamom and dry ginger powders and cook for 2 minutes, without allowing it to boil. Turn off.
In a little kadai, heat ghee, fry the cashew nuts. Puff up the raisins and then pour the mixture into the payasam and leave it undisturbed with closed lid for 5 minutes. Serve warm. It tastes equally good when cold as well.

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