Mango Payasam

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.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.
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"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."
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  1. amma thomas recipes
    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.
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