Mango payasam recipe | Mango kheer

Mango payasam or kheer, a rich mango dessert with milk, reduced and thickened with rice, flavoured with saffron, cardamom and mango puree as main ingredients.

For last mango season I tried mango kesari, and this mango kheer is my first try this season. I saw this recipe online in a Tamil newspaper website, as suggested by my relative and just followed it.

It turned out to be delicious of course with all these exotic ingredients. Bought few alphonso mangoes from Mustafa, I guess still season has not yet come, it was ripen and yellow but not sweet.

Vj always have ripe mango as side dish for sambar sadam and curd rice, this time I thought I will make this mampazha payasam first.

Mango payasam instructions

1. Heat ghee and roast cashew nuts until golden and add raisins, fry until it bloats, keep aside.

2. Roast rice and powder coarsely in mixer using pulse option.

3. Boil milk and add the powdered rice to it.

4. Put the flame to low. In a tablespoon of warm milk, mix saffron.

5. Add it to the milk. Lower the flame to let the rice get cooked.

6. Once the milk reduces and the rice gets cooked completely, add condensed milk and sugar. heat until sugar gets dissolved.

7. Add cardamom and roasted nuts and mix.

8. Meanwhile you can scoop the pulp from mangoes and place it in a blender, puree it.

9. Cool down the prepared kheer before adding the mango pulp. It can be tepid. If you add when hot, milk will curdle.

10. Add the mango pulp. Mix well and refrigerate to serve.

Serve cold with few finely chopped mango on top. Heavenly!

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5 from 3 votes

Mango payasam recipe

Mango payasam or kheer, a rich mango dessert with milk, reduced and thickened with rice, flavoured with saffron, cardamom and mango puree as main ingredients.

Course Dessert

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 3 people

1x2x3x

Cup measurements

Ingredients

• ¾ cup Mango pulp
• 1 tablespoon Rice I used sona masoori
• 2 cups Milk
• 3 tablespoon Sugar
• 1 tablespoon Condensed milk optional
• 1 Cardamom powdered
• Saffron few strands
• 1 tablespoon Cashew nuts
• 1 tablespoon Raisin
• 2 teaspoon Ghee Clarified butter

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Instructions

• Heat ghee and roast cashew nuts until golden and add raisins, fry until it bloats, keep aside.
• Roast rice and powder coarsely in mixer using pulse option.
• Boil milk and add the powdered rice to it.
• Put the flame to low. In a tablespoon of warm milk, mix saffron.
• Add it to the milk. Lower the flame to let the rice get cooked.
• Once the milk reduces and the rice gets cooked completely, add condensed milk and sugar. heat until sugar gets dissolved.
• Add cardamom and roasted nuts and mix.
• Meanwhile you can scoop the pulp from mangoes and place it in a blender, puree it.
• Cool down the prepared kheer before adding the mango pulp. It can be tepid. If you add when hot, milk will curdle.
• Add the mango pulp. Mix well and refrigerate to serve.

Notes

• Add mango pulp only after the payasam cools, otherwise the milk will break/ curdle.

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