Ingredients for Chilled Kozhukatta Pineapple Payasam:
1. Rice powder – 150 gm
2. Water – 200 milli
Sugar – 2 big spoons
3. Coconut milk – 4 big spoons
4. Pineapple, finely chopped – 100 gm
Sugar – 2 big spoons
5. Coconut milk first extract – ½ litre
Cardamom powder – 1 pinch
Condensed milk – 2 big spoons
6. Jaggery scraped – 5 big spoons + 1 small spoon (80 gm)
How to prepare Chilled Kozhukatta Pineapple Payasam?
1. Add boiling water to the rice powder and prepare the flour for kozhukatta.
2. Make gooseberry-sized balls out of this flour.
3. Add water and sugar to a pan and allow it to boil.
4. When sugar dissolves completely, add 4 big spoons of coconut milk and boil the contents in low flame.
5. Add the rice balls to this solution, mix well and cook for the next 15 minutes.
6. Take off from the flame and allow it to cool.
7. Take a thick-bottomed pan and sauté pineapple pieces and 2 big spoons of sugar.
8. Sauté till the contents turn dry and slightly change colour.
9. From the rice ball solution, separate rice balls.
10. In the remaining syrup, add ingredients no: 5 and caramelized pine apple.
11. Mix the contents well.
12. Add scraped jaggery to it, and if you need extra sweetness, add a little more sugar at this stage.
13. Transfer this solution to serving glasses and put the kozhukatta balls too.
14. Serve chilled.
Archive: Vanitha Magazine, September 1-14, 2016
Also read a few more payasam and pradhaman recipes. Here is the page link. Click on the images in the gallery to read.
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