Mango Payasam

No treat in Kerala is complete without payasam.  Even though, there are some traditional varieties of payasam that are prepared during festivals and marriages, people always like to try payasams with different ingredients depending on the seasonal vegetables and fruits available in the market. It is  summer now and the mango season is on. Why not try mango payasam?

Basic info about the recipe

Cuisine                                                     - South Indian

Serves                                                      - 3 people.

Ingredients:

1.   Ripe mango                          - 1 large

2.   Jaggery                                 - 150 gms

3.   Coconut milk(thick)              - 1 cup

4.   Ghee                                     - 2 tsp

5.   Cashew nuts                        - 10 nos

6.   Kismis                                   - 8 nos

7.   Roasted coconut pieces     - 2 tsp

Method: Peel, wash, cut and grind the mango pieces to form a puree.

Melt jaggery with little water. Strain and keep aside.

Add water to the coconut milk powder to form a thick watery consistency.

Heat a pan and add the melted jaggery. Let it boil for 2 mts.

Add mango pulp and cook both together. Stir continuously till it reaches a thick consistency.

 Add coconut milk and stir well for a minute. Switch off the gas. (Coconut milk might split if brought to a boil)

Heat another pan and add ghee. Roast the cashews, raisins and coconut pieces and pour this on the top of the payasam. Delicious mango payasam is now ready to be served. It can be served hot or chilled.

Note: I have used Coconut milk powder to make coconut milk. You can make fresh coconut milk from coconut also.

Sweetness can be increased/ reduced depending upon your taste buds.