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

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

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 tbsp 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 condesed 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.