Pinapple Payasam / Pineapple Kheer

                    There was excess amount of milk in my house. So, I thought I could give an attempt for trying a new recipe. I had pineapple in my fruit basket also. So started searching for pineapple recipes, found more of pineapple kesaris and pudding. For making the pudding I was in short of gelatin. So I thought I could try sometime like payasam / kheer. So finally ended with this pineapple payasam.

Prep time 10 mins
Cooking time 15-20 minsIngredients
3 cups Pineapple (for grinding)1 cup Pineapple (Chopped) for topping1/4 to 1/2 cup Jaggery1/4 cup Raw Rice ( or Payasam Rice)2 cups Milk2-3 nos Cardamom1/2 cup WaterProcedure:

1)First remove the skin of the pineapple and chop into pieces for blending. Chop the pineapple into small pieces for the topping. In a blender, blend the pineapple and keep it aside. You can also see the jaggery for making the payasam.

   
2) In a heavy bottomed vessel put the extracted pineapple along with jaggery. Allow it to cook in medium flame.
Once cooked you can see the change in colour of the juice extracted. The mixture will also start spluttering out (bubbling out). 
Keep the cooked pineapple juice aside and let it to cool down.
   
3) We have to cook the rice along with milk. Usually I cook the rice with little amount of water initially and then add the milk,and allowing it to cook in medium flame.
   
4) Once the water is completely absorbed, add milk and allow it to cook. When almost done,add cardamom. Allow it to cool down after fully cooked.
   
5) When both the mixture have cooled down completely, mix them together. Stir continuously such that both are mixed well. Refrigerate and serve the payasam/kheer with the chopped pineapple topping.