Tuesday, May 28, 2013


Tried and tasted by Nivedita
Hi All,
Living in a season where you are  breathing mango, I am here with one more recipe with mango. I brought it from OUR Potluck Party partner ,  Sini of Sini's Menu.....The Kitchenmagic.......MANGO PAYASAM
Should I say I am lucky to get this recipe? Yes, because its easy, its quick, its tasty and yummy, its available now and I would not have tried it if I was not in Potluck party.
It has gone into my favorite dessert list to prepare when more guests are in. The best thing is you can use canned mango when its out of season. 

Coming to my recipe,

if you check Sini's blog, her dish looks different, the payasam looks different color, may be because, we both used different variety of mango or may be the jaggery I used is darker and more red in color than her. And her paysam looks thick, again may be because of the thickness of the coconut milk. 
Whatever, my payasam was really very good, tasty and different. My family loved it and again, I got little to taste :-(.

Mango - 3, ripe, (I used the small ones with fibre, though Sini has told to use without, but I did not had any option)
Jaggery,- I pureed the mango and checked the qty of the puree and took the jaggery 1/2 of it, because the mangoes were very sweet.
Water -little more than the qty of jaggery
Coconut milk - 3/4 cup, thick(see notes)
Coconut milk - 1/2 cup, thin (See notes)
Ghee - 1 tsp+1 tbsp
Salt a pinch
Cashew nuts - 1 tbsp,
Raisins - 1 tbsp
Dry ginger powder - a pinch
Dry coconut pieces - 1 tbsp 

Wash, peel and puree the mangoes.
check the quantity and take half of  the jaggery.
Melt the jaggery with water and cook till its dissolved . 
Strain it to remove the dirt and keep it aside.
Take a thick bottomed kadai, add mango puree and the jaggery syrup in it .Mix well and boil it for a minute.
Add 1 tsp ghee and keep on cooking on a low flame, stirring continuous.
Cook till thick consistency.
Add ginger powder and mix well. 
Add the thin coconut milk slowly and cook till it turns thick.
Now add the thick coconut milk and cardamom powder. Mix well and DO NOT allow to boil as it curdles the payasam.
Take it from the heat.
Heat 1 tbsp ghee and fry the nuts and coconut pieces separately.
Add these to the payasam.
Allow it to cool,
have it warm or chilled :-)

Thanks Jagruti once again.

Keep Smiling, 

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