Any meal with a mango basis will do. In addition, fruit-based kheer uses less sugar than non-fruit-based kheer. I cooked it with rice, but you could also use sago or vermicelli. It’s a delicious dessert made with mango and milk.
I enjoy it by itself and cold. However, you can serve it with your favourite Vada or hot sauce. Try this decadent dessert before the season ends.
Ingredients:
- Mango pulp – 1/2 cup + chopped mango for garnishing
- Bastmati rice – 1 tablespoon
- Milk – 1.5 cup
- Cardamom powder – 1/2 teaspoon
- Sugar – 1.5 tablespoon (adjust to your taste)
- Cashew – 1 tablespoon
- Ghee – 1 teaspoon
Add Saffron to hot milk and keep it aside. Heat ghee and fry cashews till brown Remove cashews and keep it aside
Take Bastmati rice in blendar and grind to rava consistency
Add spoon (this will prevent overflowing of milk). Cook for 3 whistles
Let it cool down. When it is ready to open. Open it and remove the spoon. Add Sugar. Boil for a min
Add saffron milk. Continue to boil in low flame. Add cardamom powder, cashew mix well.
Switch it off and let it cool down. Once cool down add Mango pulp mix well. Top it off with chopped mango and fried cashew
Enjoy
Mango payasam is a traditional Indian dessert that is made with ripe mangoes, milk, sugar, and rice. It is a creamy and delicious dessert that is often served during special occasions or festivals. The dish is also known as mango kheer or mango pudding.
The dish is typically prepared by cooking rice in milk until it becomes soft and creamy. Once the rice is cooked, chopped ripe mangoes are added to the mixture along with sugar and cardamom powder for flavor. The dish is then topped with fried cashews and raisins for a crunchy texture.
Mango payasam is a popular dessert in South India, where mangoes are widely grown and used in many dishes. It is a sweet and satisfying dessert that can be served hot or cold, and is often garnished with saffron or chopped pistachios.
Mango payasam is not only delicious, but also offers some nutritional benefits. Mangoes are rich in vitamins A and C, as well as dietary fiber and antioxidants. The milk used in the dish is a good source of calcium and protein. However, because the dish contains sugar and is high in calories, it should be consumed in moderation as part of a balanced diet.
Here are some things to keep in mind while making mango payasam:
- Use ripe and sweet mangoes: The sweetness and flavor of the mangoes are essential to the taste of the dish. Make sure to use ripe mangoes that are sweet and juicy.
- Use the right type of rice: Short-grain rice or medium-grain rice works best for making payasam. Basmati rice or any long-grain rice should be avoided as they will not give the desired texture to the dish.
- Cook the rice properly: The rice should be cooked well and should not be overcooked or undercooked. Overcooked rice will become mushy and undercooked rice will be hard and grainy. Cook the rice in milk until it is soft and creamy.
- Use full-fat milk: Using full-fat milk will give the payasam a creamy and rich texture. Skim milk or low-fat milk will not work well in this recipe.
- Add sugar and cardamom powder to taste: The amount of sugar and cardamom powder can be adjusted according to your taste. Add more or less depending on your preference.
- Garnish with fried cashews and raisins: Adding fried cashews and raisins to the dish adds a nice crunch and texture. Make sure to fry them until they are golden brown before adding them to the dish.
By following these tips, you can make a delicious and creamy mango payasam that will be a hit with your family and friends.
3 Replies to “Mango payasam recipe – Mango Kheer recipes – Mango Recipes”
Yummy kheer!
Slurp! I am craving for this now looking at your pictures…
They look so yum and fresh ? I would like it chilled ??