Mambazha Pradhaman/ Mango Payasam Kerala Style/Mango Pudding with Coconut Milk & Jaggery

Ingredients

1. Sweet ripe mangoes – 3 (Peel off the skin and cut to pieces)

2. Mango pulp – 1/4 – 1/2 tin or 1 cup

3. Jaggery / brown sugar – 3 – 4 cubes / 1/4 cup / to taste

4. Dried ginger powder / chukku podi – 1/4 tsp

5. Cardamom powder – 1/4 tsp

6. Fresh coconut milk – Around 1.5 cup (Mix 1/2 a can of coconut milk with enough water)

7. Cashews – 2 tbsp

8. Raisins – 2 tbsp

9. Thengakothu / sliced coconut – 1.5 tbsp

10. Ghee – 1 tbsp

Method : Pressure cook the mango pieces adding about 1 cup water for 1 whistle. Break jaggery to small pieces. In a pan, add the jaggery with little water and allow to boil with stirring. Remove the impurities. Now add the pressure-cooked mango to this and cook well. Stir continuously otherwise it will stick to the bottom. Slowly cook until it reaches a thick golden consistency. Now add dried ginger powder, cardamom powder and mix well. Stir for a few seconds. Now bring down the heat and add coconut milk slowly while stirring. Cook for 2-3 minutes at low heat, stirring continuously. Do not let it boil otherwise it will curdle. Remove from stove. Heat ghee in a pan. Add the sliced coconut and fry until golden brown. Drain on to a paper towel. Fry the raisins and cashews. Pour the ghee and fried items over the payasam. Close with a lid for at least 15 minutes. The payasam tends to thicken over time. Serve warm or chilled.

Happy Cooking!

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