Mambazha Payasam

Ingredientsfor 4 servings

• 1 kg Ripe mangoes fleshy and not too fibrous
• ½ kg Jaggery (Sharkkara)
• 2 nos Coconut large
• 1 tsp Cardamom(powdered (Elakka)
• ½ cup Cashew nuts
• 1 cup Sago cooked, Chowari
• ¼ cup Ghee

Preparation

1. Step 1

   Dissolve jaggery in a little water and place it on fire.

2. Step 2

   Strain it to get rid of the sediments. Set aside.

3. Step 3

   Peel off the skin of the mangoes and place them in a vessel (preferably Urali).

4. Step 4

   Add a little water and cook, till it is done.

5. Step 5

   Add the clear jaggery solution and Stir everything together thoroughly.

6. Step 6

   In order to avoid getting burnt to the bottom of the pan, add ghee and stir continuously.

7. Step 7

   Add cooked chowari and Stir everything together thoroughly.

8. Step 8

   Stir continuously.

9. Step 9

   When it starts to thicken, add the third extract of coconut milk and allow it to boil for about 10 minutes.

10. Step 10

    Add the thin or second extract of coconut milk and boil for about 5 minutes.

11. Step 11

    Finally, add thick or first extract of coconut milk.

12. Step 12

    Take it off the heat.

13. Step 13

    Add powdered cardamom followed by cashews fried in ghee.

14. Step 14

    The Mango Payasam (mambazha payasam).