Mango Payasam
Ingredients:
Ripe Mangoes – 4
Jaggery Syrup – 2 Cups
Coconut milk (1st extract) – 1 Cup
Coconut milk (2nd extract) – 2 Cups
Cows Milk – 1 Cup
Cooked Sabudana/Tapioca balls – 1 Cup
Ghee – 2 Tbsp
Dry ginger powder – 1/2 Tsp
Cardamom powder – 1/2 Tsp
Fried Cashewnuts – Few
Fried Raisins – Few
Preparation
Peel and cut 3 mangoes into small pieces and cook with 1 glass water in a pressure cooker. Let it cool and grind into fine paste.
Strain through a juice strainer. Boil jaggery syrup in a heavy bottom pan. Peel and cut 1 mango into small pieces and add to boiling jaggery syrup. Let the mango cook in jaggery syrup for 8 to 10 minutes. Pour second extract of coconut milk and mango puree to the pan. Mix well and let it thick. Add 2 Tbsp ghee and cows milk. Let the payasam thick. Add dry ginger powder and cardamom powder.
Finally pour 1 cup first extract of coconut milk. When it starts to boil switch off the flame. Add some fried cashews and raisins.
Let the payasam cool and enjoy.
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