Peel and cut them into pieces and cook well by adding 1 cup of water. Add rice and keep on cooking in slow fire.Add cardamom powder and roasted cashew nuts and raisins (heat 1tsp of ghee and roast cashew nuts and raisins separately) and mix well. Add sugar and cut coconut and simmer till it gets reduced to half and thick.—Veena.Boil the milk with crushed cardamom.Heat 1 tsp ghee and roast cashew nuts and coconut pieces separately and add these to the payasam. Heat ghee in a pan and fry the cashew and raisins. 10mm hex nuts Add mashed mango to the pan and stir well for 5 minutes.You can add one drop of yellow colour (optional).Now add cooked pineapple pieces and stir well. If you are cooking them using a pressure cooker, one whistle is enough. Cook it well. Stir for minimum 20 minutes in medium flame. Mash them well once they are cooked.—Veena Jackfruit Pradhaman Ingredients Deseeded Jackfruit Flesh- 30 to 40Jaggery- 300gmsThick coconut milk (Onnam pal)-1cupMedium thick coconut milk (Randam Pal)- 11/2cupThinCoconut milk (Moonam pal)- 2 cupCoconut pieces - 2tbspCashew nuts- 15Ghee- 1 tbspDry ginger Powder - 1/4tspSalt- one pinchMethodCut jackfruit flesh into small pieces. Cut the rest of the coconut flesh into small pieces. When the pressure settles down open the cooker and keep aside the cooked sago.—Soju Aaranmula Kadalippazha Payasam Ingredients:Red banana- 10nosBroken rice- 150 gmsSugar- 500 gmsMilk- 1. Boil the milk in a slow fire tillit is reduced.Then add medium thick coconut milk and stir continuously.Stir until the payasam thickens.If you dont want to bite into pineapple pieces, puree the cooked pineapple and then sauté.Once the cooked jackfruit cools down make a paste of it.Add this into the Payasam and chill.Add sago into 2 cups of water in a cooker and cook till one whistle.Heat a heavy bottomed kadai and pour some ghee. Peel the pineapple and cut into very small pieces.Add a pinch of salt and cooked sago and jaggery and mix well.

Tender coconut Payasam Ingredients Tender coconut- 4 nosMilk- 1ltreSugar- 250 gmsCashewnut- 50gmsRaisin- 50 gmsCardamom- 2-3 nosGhee- 50mlMethodSpoon out the flesh of the tender coconut from the shell and keep aside.Now add the thick coconut milk and mix well.—Soju Mango Pineapple Payasam IngredientsRaw mango- 2Pineapple- 1 mediumSago/Chavvary-2tbspCoconut- 3Ghee- 1tbspSugar- 1 1/2 cupJaggery - 1/2 of small pieceSalt- 2 pinchRoasted Cashew nut - 10Raisins -10Cardamom powder-less than 1/4 tspYellow colour - one drop (opt)MethodTake 1 cup of thick coconut milk (onnam pal) and 3 to 4 cup of medium thin coconut milk (randam pal) from 3 coconuts and keep it aside.Stir slowly for another 5 minutes and check the sugar. Add this into the Payasam and serve along with sadya.Mix well and stir continuously till the payasam start to thicken.Add dry ginger powder and mix well.Pressure cook the jackfruit in a medium flame by adding 1 cup of water .5 ltrsSaffron- a pinchCashewnuts- 100gmsGhee- 100ml MethodWash, soak and drain the rice and keep aside.Choose mangoes that are about to ripe. Heat 1 tbsp of ghee in a pan, add the jackfruit paste and sauté. Simmer in low flame and remove from fire. Stir for another 10 minutes and then add the medium thin coconut milk slowly. Add the blended coconut andsimmer on low flame.Finally add thick coconut milk and lower the flame and cook for another 5 minutes and remove from the pan from fire.Now add the melted jaggery (Melt jaggery in 1 cup water and strain)Stir this mixture for 10 minutes then add thin coconut milk. If required add more sugar. Blend half of it with the coconut water. Once the rice is cooked add the saffron,sugar and mashed red bananas. Heat ghee in a pan and fry the cashenut. Add sugar and stir continuously for about 10 minutes in medium flame