Yields :- 3-5 Servings
Recipe Source :- Own
Mango payasam 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)
- 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.
- 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.
- You can fry poha in ghee and then powder it, but they come out with coarse texture.
- You can add/adjust mango puree at end.