Kaithachakka chawwari payasam (pineapple sago kheer) Recipe

Cooking Directions

• STEP 1.Soak the sago pearls in water for 30 minutes and drain.
• STEP 2.In a pan, heat ghee and roast the cashews and raisins until golden brown. Set them aside.
• STEP 3.In the same pan, add the soaked sago pearls and cook until they turn translucent.
• STEP 4.Add the chopped pineapple and cook for a few minutes until it softens.
• STEP 5.Pour in the coconut milk and bring the mixture to a boil.
• STEP 6.Add sugar and cardamom powder, and simmer for 5-7 minutes until the flavors blend well.
• STEP 7.Garnish with the roasted cashews and raisins.
• STEP 8.Serve the kaithachakka chawwari payasam warm or chilled.

Cooking Tips

• Make sure to soak the sago pearls before cooking to ensure they cook evenly.
• Adjust the sweetness according to your preference by adding more or less sugar.
• You can add a pinch of saffron strands for an extra aromatic flavor.
• For a richer taste, you can replace coconut milk with condensed milk.

Storage and Serving

• Kaithachakka chawwari payasam can be stored in the refrigerator for up to 2 days.
• Before serving, you may need to add a little warm milk or water to adjust the consistency.
• Serve the payasam as a dessert after a delicious South Indian meal or as a sweet treat on its own.