Pineapple-vermicelli payasam

Though the Onam season is over, everyone would enjoy a delicious payasam at any time. Check out this pretty simple recipe for pineapple-vermicelli payasam.

½ a pineapple
3 tbsp sago pearls
1 cup jaggery
250 gm vermicelli
6 tsp ghee
1 tbsp cashews
1 tbsp raisins
1 tsp crushed cardamom
½ tsp dried ginger powder
1 cup second extract of coconut milk
½ cup first extract of coconut milk
Water as required

Pressure cook the pineapple and sago pearls with some water
Prepare the jaggery syrup by melting it in water
Lightly roast the vermicelli in 2 tsp ghee
Heat ghee in a pan and fry the cashews and raisins
Keep them aside to be used later
Into the same pan, add the cooked pineapple mix
Mix well
Now add the jaggery syrup
Mix well
Pour the second extract of coconut milk
Stir well 
Add the crushed cardamom and dried ginger powder
Give everything a good mix
Add the first extract of coconut milk
Stir continuously on low flame until the payasam thickens up 
Turn off the flame when the payasam begins to bubble up
Garnish the payasam with fried cashews and raisins
Delicious pineapple-vermicelli payasam is ready.

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