Mango Pineapple Payasam

Ingredients Raw mango- 2 Pineapple- 1 medium Sago/Chavvary-2tbsp Coconut- 3 Ghee- 1tbsp Sugar- 1 1/2 cup Jaggery - 1/2 of small piece Salt- 2 pinch Roasted Cashew nut - 10 Raisins -10 Cardamom powder-less than 1/4 tsp

Yellow colour - one drop (opt) Method ■Take 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. ■Choose mangoes that are about to ripe. Peel and cut them into pieces and cook well by adding 1 cup of water. If you are cooking them using a pressure cooker, one whistle is enough. Mash them well once they are cooked. ■Peel the pineapple and cut into very small pieces. Cook it well. ■Add sago into 2 cups of water in a cooker and cook till one whistle. When the pressure settles down open the cooker and keep aside the cooked sago. ■Heat a heavy bottomed kadai and pour some ghee. Add mashed mango to the pan and stir well for 5 minutes. ■Add sugar and stir continuously for about 10 minutes in medium flame. ■Now add cooked pineapple pieces and stir well. Stir for another 10 minutes and then add the medium thin coconut milk slowly. ■Mix well and stir continuously till the payasam start to thicken. ■Add a pinch of salt and cooked sago and jaggery and mix well. ■Now add the thick coconut milk and mix well. Stir slowly for another 5 minutes and check the sugar. If required add more sugar. ■Add cardamom powder and roasted cashew nuts and raisins (heat 1tsp of ghee and roast cashew nuts and raisins separately) and mix well. ■You can add one drop of yellow colour (optional). ■If you don't want to bite into pineapple pieces, puree the cooked pineapple and then sauté.