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Home / Recipes / Kaithachakka Chawwari Payasam (Pineapple sago kheer)

Photo of Kaithachakka Chawwari Payasam (Pineapple sago kheer) by Rafeeda AR at BetterButter
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Kaithachakka Chawwari Payasam (Pineapple sago kheer)

Oct-26-2015
Rafeeda AR
0 minutes
Prep Time
30 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Easy
  • Eid
  • Kerala
  • Simmering
  • Boiling
  • Sauteeing
  • Dessert
  • Gluten Free

Ingredients Serving: 8

  1. 1/2 cup sago pearls
  2. 800 ml coconut milk
  3. 600 ml water
  4. 1 small pineapple, chopped into small pieces
  5. 1 tsp ghee
  6. 2 tbsp sugar
  7. 1 can condensed milk
  8. 3/4 tsp cardamom powder
  9. 1/2 tsp dry ginger powder (optional)
  10. For garnish:
  11. 3 tbsp ghee
  12. 15 - 20 cashew nuts, split
  13. 3 tbsp raisins

Instructions

  1. Soak sago in some water for 15 minutes.
  2. 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.
  3. Continue to cook on a low flame, stirring occasionally till the mixture starts thickening and the sago gets cooked, becoming transparent.
  4. 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.
  5. 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.
  6. 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.
  7. 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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