Prep 30 mins
Cook 30 mins
Payasam is considered to be well known dessert in kerala. Unfortunately I am not a big fan of payasam, but when I came across this recipe, it had a twist to the traditional payasam [also known as kheer]. In translation, it would be considered as a pudding.
- 2 kg ripe mangoes
- 1⁄4 kg sugar (this amount can be reduced depending on our own taste and judgment)
- 1 1⁄2 cups water
- 2 fresh coconut
- 5 cardamom pods, crushed
- 3 tablespoons ghee or 3 tablespoons butter
- 10 raisins
- 15 cashews, cracked
- Peel and chop mango in coarse pieces.
- Lightly boil the pieces in a pot consisting of a little bit of water.
- Put the slightly boiled mango in a blender. Coarsely blend mango allowing the pieces to remain in chunks. Keep it aside.
- With the two coconuts, crack in half and shred. Take the shredded coconut and make 1 cup of first extract, 3 cups of second extract, and three cups of third extract.
- Put both the sugar and water in a pot and boil until it comes to a rather stringy consistency.
- Add the mango from the blender along with the third extract coconut milk to the pot consisting sugar and water.
- When the mixture becomes thick, add the second extract and stir again.
- After a few minutes, add the thick coconut milk or the first extract.
- In the meantime, lightly fry crushed cardamom, raisins and cashew nuts.
- Garnish with powdered cardamom and raisins and cashew nuts fried in ghee.