Method

• Take fresh coconut in a mixer jar, add a cup of water and grind it to fine puree. Pour this over fine strainer, squeeze and obtain thick coconut extract.
  
• Next add squeezed cocconut in to mixer jar along with a cup of water. Grind and strain again to obtain thin coconut milk.
  
• In a small bowl add rice powder and 1/4 cup of water, mix together to make thcik rice powder paste.
  
• Next heat thin coconut milk in a pan, include rice powder to paste to it stirring continuously. When rice powder cooks, cocont milk thickens.
  
• Meanwhile coarsely grind the pineapple pieces without adding any water. Add powdered jaggery to the cooked coconut milk in the pan, let it dissolve completely.
  
• Next pour pineapple puree to the pan, mix well and continue cooking.
  
• Finally when it is boiling pour thick coconut milk, let it boil, switch it off.
  
• Sprinkle some cardamom powder and garnish with ghee roasted cashews plus raisins. Yummy pineapple payasa is ready to serve as dessert.