Extremely easy and crowd pleasing desserts for entertaining. It takes no time and is refined sugar free, dairy free, gluten free and vegan.
In a high powdered blender add the raw almonds and water. Blend for 1-2 minutes or until smooth. Set aside. (Do not strain)
Wash the rice in water a few times till the water runs clear.
In a medium-large heavy bottom saucepan, add the ghee/coconut oil. Place on medium high heat. Add the drained rice and stir for 45-60 seconds.
Now add the almond milk mixture. Jaggery, Sugar, Salt and scraped Vanilla bean (along with the pod). Stir.
In a peston-mortar smash the cardamom pods and add those to the payasam mixture as well. Stir.
Bring this to a boil. Once it reaches boiling point, reduce the heat so that the mixture keeps simmering.
Let the mixture simmer for 25-30 minutes, stirring frequently. Add about 1/4 cup water at a time if the pudding is too thick for your liking. When the mixture is thick enough to suspend the rice throughout the payasam, your payasam/pudding is ready. You can also taste test to ensure everything is soft and cooked and sweet enough for your preference. Discard the vanilla bean and the whole cardamom pods before consuming.
In a non stick saucepan, add the sugar and set it on medium low heat. Let it melt and caramelize (about 3-5 minutes). Do not stir. You may swirl the pan.
After the sugar is caramelized, add the oil/ghee and sugar. Swirl the pan to combine.
Then add your sliced pineapples and let them caramelize for 1-2 minutes on each side.
Add your payasam to the serving bowls and pour over the caramelized pineapples along with the sugar syrup and its juices over the payasam bowls. Serve when the pineapples are warm.
Inspired by Tara O'Brady's Cookbook 'Seven Spoons'