Onam, one of Kerala’s grandest festivals, falls on September 5 in 2025 and is celebrated with a lavish feast where payasam, a traditional pudding, is indispensable—often with more than one variety served. I usually prepare ripe jackfruit payasam, though its availability is uncertain during the monsoon, since jackfruits need hot weather to ripen. At such times, I substitute with giant bananas (nendran), which yield an equally delicious version. This year, however, I have decided to prepare a pineapple payasam, bringing a refreshing twist to the festive table.

Ingredients
1 cup pineapple, peeled and cut into small chunks
1/2 cup date paste
1/2 cup water
1/2 tsp green cardamom powder (elaichi, elakkai)
1 cup thick coconut milk
A dozen cashew nuts, split
1 tbsp of raisins
Method
Heat a pan and add date paste and water
Let it melt
Set aside
In another vessel add the pineapple chunks
Saute on medium heat for 2-3/ sprinkling a little water if necessary
Add the pineapple chunks and simmer for 5 minutes or till the chunks have softened
Add cardamom powder and mix well
Add the coconut milk and stir
Remove from heat and set aside
In a tempering vessel, add 2 tsp of coconut milk
Let it heat on medium flame
Add the cashews and fry till golden brown
Switch off the flame and add the raisins
Let the raisins become plump
Pour into the payasam and mix well
Serve warm or cold
Enjoy!