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Home » DESSERTS » Mango payasam recipe | Mango kheer

Mango payasam recipe | Mango kheer

April 27, 2016 by Raks Anand 12 Comments /

mango-kheer-recipe Mango 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 mango as side dish for sambar sadam and curd rice, this time I thought I will make this mampazha payasam first.
mango-payasam

Mango payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 5 minutes  |  Cook time: 30 mins   |  Makes: 3

Click here for cup measurements

 Ingredients 

Mango pulp – 3/4 cup


Rice (I used sona masoori) – 1 tbsp


Milk – 2 cups


Sugar – 3 tbsp


Condensed milk (optional) – 1 tbsp


Cardamom – 1, powdered


Saffron – few strands


Cashew nuts – 1 tbsp


Raisin – 1 tbsp


Clarified butter /Ghee – 2 tsp


Method

  1. Heat ghee and roast cashew nuts until golden and add raisins, fry until it bloats, keep aside.
  2. 1-roast

  3. Roast rice and powder coarsely in mixer using pulse option.
  4. 2-powder

  5. Boil milk and add the powdered rice to it.
  6. 3-boil

  7. Put the flame to low. In a tbsp of warm milk, mix saffron.
  8. 4-boil

  9. Add it to the milk. Lower the flame to let the rice get cooked.
  10. 5-boil

  11. Once the milk reduces and the rice gets cooked completely, add condesed milk and sugar. heat until sugar gets dissolved.
  12. 6-add

  13. Add cardamom and roasted nuts and mix.
  14. 7-add

  15. Meanwhile you can scoop the pulp from mangoes and place it in a blender, puree it.
  16. 9-puree

  17. Cool down the prepared kheer before adding the mango pulp. It can be tepid. If you add when hot, milk will curdle.
  18. 8-add

  19. Add the mango pulp. Mix well and refrigerate to serve.
  20. 10-mix

Notes

  • Powder the rice just coarsely, no need to powder finely.
  • Choose pulpy, ripen, sweet and bright variety mangoes.
  • Adjust sugar to suit your taste.
  • You can add almonds too in place of cashews.

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

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Filed Under: DESSERTS, MANGO RECIPES, SWEETS

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Next Post: Cucumber mint lassi recipe | Indian summer drinks »

Reader Interactions

Comments

  1. sundar

    April 27, 2016 at 11:53 am

    super, should try some day

    Reply
  2. Torviewtoronto

    April 28, 2016 at 12:36 am

    yummy looks fabulous

    Reply
  3. Sugandhi

    April 28, 2016 at 4:05 pm

    How about boiling rice with milk in pressure cooker? My mom does that for pal payasam and later she stirs it until the milk thickens

    Reply
  4. Raks anand

    April 29, 2016 at 2:15 am

    Yes you can do that sure. I have folloeed that method in pal payasam recipe 🙂

    Reply
  5. Sanjiv Nair

    April 29, 2016 at 4:07 am

    Raks….ur recipes look so cook friendly and simple…
    Take a bow

    Reply
  6. Anujah Ramachandran

    May 26, 2016 at 12:39 am

    Can we add sago instead of rice?

    Reply
  7. Raks anand

    May 26, 2016 at 12:53 am

    Sure.

    Reply
  8. ranjiny nithyakumar

    April 20, 2017 at 1:33 am

    What variety can we use for mango? Mention some names

    Reply
  9. Raks anand

    April 20, 2017 at 2:29 am

    Alphonso, banganapalli

    Reply
  10. Audrey Nathan

    October 19, 2017 at 10:17 am

    can I use sago instead of rice…thanks.

    Reply
  11. Dakshini

    May 31, 2019 at 12:58 am

    where can I buy saffron strands please?

    Reply
    • Raks Anand

      June 19, 2019 at 8:44 pm

      You can find in groceries and even online.

      Reply

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