Mambazha Payasam is a delicious variety of payasam with a rich flavour of mango. Mango is a fruit liked by all ages of people. Lets beat the heat with different varieties of mango recipes.
![Mambazha Payasam(Mango Kheer)]( "Mambazha Payasam(Mango Kheer)") |
| Mambazha Payasam(Mango Kheer) |
| Preparation Time | 5 mins |
| Cooking Time | 30 mins |
| Servings | 4 |
Ingredients:
| Mango | 2 big size |
| Sago/Sabudhana/Jevvarasi | 3 tablespoon |
| Grated Jaggery | 1 Cup |
| Cardamom Powder | 1 teaspoon |
| Grated Coconut | 1.5 Cup |
| Ghee | 1 tablespoon |
| Cashews | 10 |
Method:
- Grind the coconut by adding 1/4 Cup of water and squeeze the coconut milk and take the 1st milk in a separate bowl. Add another 1 cup of water and grind the coconut again and squeeze the 2nd milk. If needed add more water and take the 3rd milk too
- Heat a heavy bottomed pan, take the 3rd milk and half of the second coconut milk and add the sago and cook it for 10-15 minutes. Sometimes it may take lesser/more time
- Peel the skin of mangoes and chop it to a medium size pieces or slice it if it is a ripe mango
- Heat a tawa, add 2 teaspoon of ghee and add the chopped/sliced mango pieces and saute it for 5 minutes
- Cool the sauted mangoes and grind it to a nice pulp in a mixer
- Grate the jaggery and add 1/4 cup of water and heat it in flame till the jaggery dissolves. Strain the jaggery juice to remove the dust.
- Add the jaggery juice to the ground mango pulp and cooked sago and keep it flame
- Allow the jaggery and mango pulp to boil for 5 minutes
- Now add the remaining 2nd coconut milk and keep in flame for another 10 minutes
- Finally add the 1st coconut milk, cardamom powder and remove from flame
- In a separate pan, add the remaining ghee and add broken cashews and roast it. Add the roasted cashews to the mango khee and mix well
- The yummy and scrumptious Mambazha Payasam(Mango Kheer) is ready to serve hot/cold
![Mambazha Payasam(Mango Kheer)]( "Mambazha Payasam(Mango Kheer)") |
| Mambazha Payasam(Mango Kheer) |
