Mango Poha Kheer | Mambazha Payasam Recipe

   Today I am with a yummy recipe Mango Kheer, a mix of Mango, Poha (Aval) and Jaggery. Mango Vella (Jaggery) Payasam is a scrumptious and easy dessert that can be prepared in few minutes. Again It’s going to be a very good recipe to treat sudden guest at home. As I mentioned earlier in Facebook Fanpage I made Thevaiyam, Paruppu Vadai and this Kheer on April 14th, for Tamil New Year :-).

Yields :- 3-5 Servings


Recipe Source :- Own

Ingredients

Aval/Poha/Rice Flakes/Flattened or Beaten Rice – 3/4th Cup
Ripen Mango – 1 Number or Puree – 1/2 Cup
Thick Milk – 2 Cups
Water – 1 and 1/2 Cups
Jaggery – 3/4th-1 Cup (I used mix of Jaggery and dark brown palm sugar)
Cardamom Powder – 2tsp
Cashew Nuts and Raisins – 2 Tbsp
Grated/Finely Chopped Coconut – 2 Tbsp (Optional)
Ghee – 1 Tbsp
Condensed Milk – 1/4 Cup (Optional)

Method

• Dry fry the aval for 3-5 minutes in medium flame (don’t burn it), Pic 1.
• Allow to cool and powder it finely.
• In the same pan/kadai add 1 tbsp ghee and fry the nuts and raisins.
• Keep separately also fry the coconut if using and keep aside.
• Pour 1 and 1/2 cups water in that same pan and bring to boil.
• Simmer the heat and add the powdered aval/poha without lumps.
• When poha cook well and absorb all water(Pic 2), now gradually add milk(Pic 3).

• When all boils together, add grated or water diluted jaggery(Pic 4), Refer note 1.
• At one stage it comes to thick consistency, now add mango puree (Pic 5).
• Finally add fried nuts, cardamom powder and coconut pieces.
• Adjust sugar and consistency of kheer at this stage.
• If you want bit watery payasam/kheer, add boiled milk at last.
• After mango addition allow single boil and remove from heat.
• Can serve hot or cold, i love the chilled kheer the next day.

Notes

1. Dilute jaggery in 1/3 cup water and strain the impurities, before adding to milk aval mixture., if you are sure that jaggery is in very good state than you can directly add it.
2. You can fry poha in ghee and then powder it, but they come out with coarse texture.
3. You can add/adjust mango puree at end.