Mango Payasam (Mambazha Pradhaman)
a luscious dessert made with farm fresh ingredients to indulge in during festive occasions.
Servings 4
Calories
Ingredients
- 2 cups Ripe mango pulp – 2 cups preferably Indian varieties like Banganapalli, Alphonso, or Sindhoora
- 3/4 cup light Jaggery -Kolhapuri adjust to taste
- 1/2 -3/4 cup Dark jaggery
- 1 tin coconut milk
- 2 tbsp Ghee
- 10 Cashew nut
- 10 pieces Coconut pieces
- 1/4 tsp Ginger powder
- Water – as needed
Instructions
- Cut the mango into tiny pieces. cook the mango pulp in a heavy-bottomed pan, add 1/2 cup water and cook on low flame for a few minutes until it thickens slightly and cooks well.
- Either add kolhapuri jaggery directly or Melt jaggery with a little water, strain it to remove impurities, and add it to the mango pulp. Mix well and simmer until the mixture thickens.
- Thin out half tin coconut milk (canned) 1 cup water + 1/2 cup coconut milk
- Add 1 cup thinned coconut milk and continue cooking on low flame. Do not boil vigorously. Add the remaining milk and thicken to desired consistency.
- Finally, add the thick coconut milk and gently heat through. Do not boil after adding thick coconut milk to avoid curdling.
- Add flavor: Sprinkle ginger powder and stir well.
- Garnish: In a small pan, heat ghee and fry the coconut pieces and finally cashews . Pour over the payasam. Stir once just before serving.
Notes
- No fiber mango is best for making payasam.
- The color of jaggery used plays a crucial part of payasam color - If you want it deep brown go for dark traditional variety. Here I would like to keep it slightly yellowish hence used lighter variety- Kolhapuri
- Thickening the mango jaggery mixture brings out the traditional flavor. If you don't want it you can speed up the process but it will give you a pudding consistency.
- Ginger powder aids in digestion and balances sweetness adding a fruity aroma. Use cardamom powder instead if you wish.
- We do not add raisins as it will quickly turn the payasam tart as it sits.