Mango Payasam Recipe – Mango Kheer – Mango Dessert recipe2013-07-28
- Yield : 3 glasses
- Servings : 3
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Mango Payasam/ Mambazha Payasam / Mango Kheer is a delicious variety of payasam with a rich flavour of mango. Mango is one of the most versatile of fruits and can be added to a wide range of dishes from salads to desserts to main course.
The South Indian version, payasam or payasa is an integral part of a traditional South Indian meal.
In Kerala cuisine, there are several different kinds of payasam that can be prepared from a wide variety of fruits. Chakka Pradhaman made from jack fruit pulp, Ada Pradhaman and Palada Pradhaman made from flat ground rice chips, Parippu Pradhaman made from split green gram, Gothambu Payasam made from broken wheat, Semiya Payasam made from vermicelli, Mambazha Payasam made from fresh ripe mangoes.
Try this mango payasam in your kitchen.
- Ripe Mango - 3 nos
- Jaggery - 250 gm
- Coconut milk ( thick ) - 1 cup
- Coconut pieces - few
- Cashew nuts - 10 nos
- Cardamom powder - 1/4 tsp
- Ghee - 2 tbspn
- Salt - one pinch
- Dried ginger powder (chukku podi) - one pinch
- Water - 1 cup
- Raisins - 10 nos
Wash and peel the mangoes. Cut into small pieces.
Cook the mango pieces in a cooker for 5 minutes. Open the cooker after 5 minutes. When cool grind this cooked mango into smooth paste .
Heat a pan add water, jaggery and melt it. When it is done drain the jaggery syrup using a strainer.
Heat ghee in a pan and fry nuts, coconut pieces and raisins. In the same pan, mix mango puree with jaggery syrup and mix it well. Cook it in medium heat for few minutes.
Add coconut milk into it and stir well. After 5 minutes add 1 tsp of ghee, salt, cardamom powder, ginger powder and a pinch of salt and mix well.
Switch off the heat and garnish with nuts,coconut pieces and raisins. Mango payasam is ready. Serve it hot or chilled.
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