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Desserts

Mango Kheer | Mambazha Payasam

A festive Kerala payasam that demands patience and rewards it generously. Milk is simmered for the better part of an hour, thickened with care, sweetened with jaggery or sugar, and served with a prayer that there are leftovers.

Ingredientsfor 4 servings

1 kg Ripe mangoes
250 g Sugar
3/4 cup Water
1 nos Coconut
3 nos Cardamom — powdered (Elakka)
2 tbsp Ghee
5 nos Raisins Onakka munthiri
10 nos Cashewnuts

Preparation

Step 1
For preparing Mango Payasam, first cut the ripe mangoes into small cubes.
Step 2
Boil them in a pan, using a little amount of water.
Step 3
Put them in a mixer grinder and crush them well. Set aside.
Step 4
Get the coconuts and make 1 cup of first extract, 3 cups of second extract and 3 cups of third extract.
Step 5
Mix together sugar and specified water and Bring to a rolling boil, until it becomes one string consistency.
Step 6
Add to it the mango paste and the third extraction of coconut milk.
Step 7
When the mixture becomes thick, add the second extract and stir again.
Step 8
After a few minutes when the Mango Payasam has reached the desired consistency, add the thick coconut milk or the first extract. Remove pan from fire.
Step 9
Garnish with powdered cardamom and raisins and cashewnuts fried in ghee.
Step 10
Mango Kheer, a delicious dessert is ready.

Tip

Keep stirring throughout — the cream that forms on the sides should be scraped back in. That is where the richness comes from.

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Desserts

Mango Kheer | Mambazha Payasam

Ingredientsfor 4 servings

1 kg Ripe mangoes
250 g Sugar
3/4 cup Water
1 nos Coconut
3 nos Cardamom — powdered (Elakka)
2 tbsp Ghee
5 nos Raisins Onakka munthiri
10 nos Cashewnuts

Preparation

Step 1
For preparing Mango Payasam, first cut the ripe mangoes into small cubes.
Step 2
Boil them in a pan, using a little amount of water.
Step 3
Put them in a mixer grinder and crush them well. Set aside.
Step 4
Get the coconuts and make 1 cup of first extract, 3 cups of second extract and 3 cups of third extract.
Step 5
Mix together sugar and specified water and Bring to a rolling boil, until it becomes one string consistency.
Step 6
Add to it the mango paste and the third extraction of coconut milk.
Step 7
When the mixture becomes thick, add the second extract and stir again.
Step 8
After a few minutes when the Mango Payasam has reached the desired consistency, add the thick coconut milk or the first extract. Remove pan from fire.
Step 9
Garnish with powdered cardamom and raisins and cashewnuts fried in ghee.
Step 10
Mango Kheer, a delicious dessert is ready.