Mambazha Payasam / Mango Pudding
Here’s a yummy mango payasam recipe for Vishu feast! Both the recipe and pictures were contributed by Manju Jyothish. I just tasted it and it was awesome so thought of sharing it with you all..
Ingredients (Makes 6 servings)
- Sweet ripe mangoes – 3 (Peel off the skin and cut to pieces)
- Mango pulp – 1/4 – 1/2 tin or 1 cup
- Dried mango – 1/2 cup (optional)
- Jaggery / brown sugar – 3 – 4 cubes / 1/4 cup / to taste
- Dried ginger powder / chukku podi – 1/4 tsp
- Cardamom powder – 1/4 tsp
- Fresh coconut milk – Around 1.5 cup (Mix 1/2 a can of coconut milk with enough water)
- Cashews – 2 tbsp
- Raisins – 2 tbsp
- Thenga kothu / sliced coconut – 1.5 tbsp
- Ghee – 1 tbsp
1. Pressure cook the mango pieces adding about 1 cup water (or just enough water to cover them) for 1 whistle.
2. Chop the dried mango into small pieces.Cook them in enough water until done. Stir in the jaggery and mix well. Now add the pressure-cooked mango to this and cook well (varattuka). Stir continuously otherwise it will stick to the bottom. Now add the mango pulp and slowly cook until it reaches a thick golden consistency. Now add dried ginger powder, cardamom powder and mix well. Stir for a few seconds. Now bring down the heat and add coconut milk slowly while stirring. Cook for 2-3 minutes at low heat, stirring continuously. Do not let it boil otherwise it will curdle. Remove from stove.
3. Heat ghee in a pan. Add the sliced coconut and fry until golden brown. Drain on to a paper towel. Fry the raisins and cashews. Pour the ghee and fried items over the payasam. Close with a lid for at least 15 minutes. This payasam tends to thicken over time. Serve warm or chilled.