Skip to main content

MANGO PAYASAM / MAMBAZHA PAYASAM

Mango payasam or Mambazha payasam is one of the special and favourite desserts for Keralites. It is very sweet and tasty payasam. Mainly it is prepared in Onam which is very special celebration in Kerala. Mango will be available in summer season and it will be there in both houses and markets. I and my family members like this payasam very much so I am making this payasam in my house some times. Mango will have its natural sweet and also we are using jaggery syrup to get more sweet taste. It is very healthy because I haven't used sugar. First time I made this dessert by using only milk after that I made it with both condensed milk and milk so I realized that it is tastier than first time. So I used this method always. This will have the natural flavour and also it has cardamom powder smell so our mind will become refreshing. We can use it hot or cold and usually it is serving as the dessert after lunch and dinner. Everyone likes the mango flavour especially children so everyone will like this payasam very much. It is completely a homemade dessert and also it is available in some restaurants. It is very healthy, fresh and tasty so everyone can enjoy a lot this special payasam.

Preparation Time - 15 minutes
Cooking Time - 20 minutes
Decoration - Coconut Slices and Raisins.

Ingredients

Ripe Mango - 6
Jaggery - 1/2 kg
Milk - 1 cup
Coconut Milk - 2 cup
Sago Rice - 1 cup
Ghee - 1 tab spoon
Coconut Slices - 1/4 cup
Raisins - 10
Cardamom Powder - 1 teaspoon
Water - As required.

Method
  • Remove the peel of mango and cut it as small pieces and put it in a pot.
  • Then pour water as required and cook it well and leave it sometimes for cool.
  • Then put it in a grinder and make it paste.
  • Then strain it through strainer and keep it aside.
  • In a pan, put jaggery and pour water as required and stir well until jaggery dissolved completely.
  • Strain the jaggery syrup through strainer and keep it aside.
  • Cook Sago rice in water and wash it well with cold water for 3 or 4 times and strain it and keep it aside.
  • In a pan, add mango paste and jaggery syrup and stir well under low flame.
  • Then pour coconut milk when it starts to boil and boil it well.
  • Then add milk when it became thick and mix well.
  • To this add cooked rice and stir well.
  • Make it thick as required and add cardamom powder and mix together and turn off the fire.
  • In a small pan, heat ghee and add coconut slices and fry it.
  • Then add raisins and fry it.
  • Add this fried coconut slices and raisins to payasam and mix well.
  • Pour it in a serving bowl and serve it.
Tips
  • To get more taste and flavour add 1 teaspoon dried ginger powder.
  • We can add cashew nuts and almond
  •  if we need.
  • We need to wash rice some times to reduce its fat.
  • If we use cold payasam we can add a little honey to this to get good taste.
  • We can use sugar also to get sweet.
  • It will be tastier if we stir mango paste in butter for sometimes.


         
Mango Payasam

Comments

Popular posts from this blog

KERALA FISH MOLLY

Fish molly is also known as fish stew. It has different name in different places. We can write it as fish molee. It is completely a traditional tasty curry. I can say that it is entirely different from other fish curries because its colour and method of preparation is completely different from others. It can make it by using any type of fishes. Better to make it with king fish but here I have used Mackerel fish because I couldn't get king fish. Usually we are making spicy red colour fish curry in houses and hotels. Keralites can't eat rice without fish curries or dishes because fishes are the main side dish of their daily day life. It will be available in some standard hotels and it has a royal effect. It will be a special and variety item to everyone. Its tasty is very nice and different from other fish curries. We need not to add chilli powder to make this and also we need to fry the fish before making this curry. Mainly it is preparing by Christians or in Christian houses.…

RED COWPEAS COCONUT MILK STIR FRY

Preparation Time - 10 Minutes
Cooking Time - 25 Minutes

Ingredients

Red Cowpeas - 1 Cup
Onion - 1
Green Chilli - 1
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Coconut Milk - 1/2 Cup
Coconut Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Chopped Shallots - 1 teaspoon
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As required for cooking

Method

Sock Red Cowpeas in Water overnight and wash it well next day.Peel the skin of Onion and wash well and chop it.Wash Green Chilli and slice it thin and lengthy.Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well.Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it.Then add chopped Shallots and Curry Leaves and fry well.Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell.Add cooked Red Cowpeas into this and mix well.…

KERALA STYLE PINK PERCH (KILIMEEN) FISH FRY

Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children.
Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish wi…