How to prepare Tamilnadu special sweet recipe Mambazha payasam (Mango Kheer)

Posted Date: 31-May-2011	Category: Recipes	Rating:
Author: Rajesh	Member Level: Gold	Points: 7 (Rs 3)

This resource gives you the preparation method of Tamilnadu sweet recipe Mambazha payasam (Mango Kheer) in a very simple and easy way. Mambazha payasam is good in taste and is very much liked by all. Read the article below to prepare this recipe at home and enjoy the taste.

Mambazha Payasam (Mango Kheer)

Tamilnadu sweet special Mambazha Payasam (Mango Kheer) is one of the delicious sweet items prepared in Tamilnadu. The recipe is prepared with ripe mango which is very much liked by all ages. Children will very much like this sweet recipe which is very easy to make. Mambazha Payasam can be easily made within 30 minutes and can be served hot or chilled as per individual taste. Try this different kind of sweet which is some what different from the normal sweet dishes that is prepared at home.

Ingredients required to make Mambazha payasam (Mango Kheer)

Ripe mangoes (Medium size) - 2 nos
Grated coconut - 1 cup
Moong dal - 2 tbsp
Raw rice - 5 tbsp
Grated jaggery - 1 cup
Cardamom powder - 1 tsp
Coconut pieces (medium size) - 4
Cashews - 5 pieces
Raisin - 5 pieces
Ghee - 1 tsp

Procedure for preparing Mambazha payasam (Mango Kheer)

1. Add water to the grated coconut and grind it well in a mixie. Take milk from the coconut by squeezing the ground coconut and set aside in a container. This is the first extract.

2. Again add water to coconut paste and grind it well. Squeeze out the milk from the paste and store in another container. This is the second extract.

3. Peel the ripe mangoes and chop it into small pieces. Add the pieces in a mixie and grind well.

4. Take the Moong dal and fry it till it becomes red in color.

5. Add the fried Moong dal and rice with enough water and keep it in a pressure cooker.

6. Take jaggery and melt it in water. Remove the waste by doing a filter.

7. Add water to the liquid jaggery, dal and rice mixture and allow it to boil.

8. The contents have to be boiled till the raw smell of jaggery vanishes.

9. Add the mango pulp to his mixture and allow the mixture to boil.

10. When the contents have come to a boil add the second extract coconut milk to the mixture and boil for a minute.

11. Add the first extract coconut milk when bubble starts to evolve from the mixture.

12. Add cardamom to the mixture and turn off the flame.

13. Add some ghee in a pan and fry the coconut bits, cashew and raisins till coconut bits and cashew turns golden brown.

14. Add the golden brown coconut bits, cashew and raisins to mixture and stir well.

15. Mambazha Payasam is ready to be served.

Mambazha Payasam can be served warm or chilled as per individual taste.

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