Mambazha Payasam / Mango Kheer

I have been thinking what to make with the yummy juicy mangoes from the first mango harvest at home. I knew it had to be an authentic Kerala dessert. Many days passed by just thinking and finally, I decided to make this. We had a celebration at home, it being my BIL's birthday and this was just apt for the occasion.

This was the first time I was making it and did not know how it would turn out. But it was absolutely spoon licking good.Yeah.. so thrilled to make it with home grown mangoes instead of store bought ones. 

Mambazha Payasam is also prepared for the Onam Feast. The taste of it when served on plantain leaf is totally different. I always like to have it that way.

INGREDIENTS

Ripe Mangoes - 3 cups *see note 1

Water - 1 cup

Ghee - 2 tsp

Jaggery - 125 g

Water - 1 cup

Coconut Milk from 2 coconuts (medium size) : 

Onnam Pal (thick first coconut milk) - 1/2 cup

Randam Pal (second coconut milk) - 1 cup

Moonnam Pal (third coconut milk) - 1 1/2 cup

Water - 1/2 + 1+ 1 cup*see note 2

Cumin/ Jeera Powder - 1/2 tsp

Cardomom Powder - 1/2 tsp (from 3 pods)*see note 3

Sugar - 1/2 tsp

Cashew nuts -  10 

Coconut Pieces/ Thenga Kottu - 2 tbsp

Ghee - 2 tsp

Sugar - 1 tsp*see note 4

METHOD

• Peel and chop the mangoes into small pieces. 
• Cook the mangoes by adding 1 cup water for 5 minutes on low flame stirring continually.
• Puree the mangoes.  Filter it to remove any fibre. Keep aside.
• Scrape the coconut. Add 1/2 cup warm water to it, pulse in a mixer and extract the coconut milk. This is the first milk(onnam pal). Keep it separately in a cup.
• Add 1 cup warm water again to the coconut and follow the same procedure. This is the second milk (randam pal). Keep this separately. 
• Add another cup of warm water to the coconut and extract the third time. This is the third milk (moonnam pal). Keep it in a separate bowl or cup.
• Powder the cardamom in a dry mixer by adding 1/2 tsp sugar. Remove the husk.
• Chop the coconut in to small pieces and fry it in ghee till browned. Remove and place it on a plate.
• In the same ghee fry the cashews and keep aside.
• In a pan melt the jaggery by adding 1 cup water on low flame stirring continually.
• Heat ghee in a kadai and pour the filtered mango puree. Cook till it starts wobbling.
• When the mangoes are cooked and thick in consistency add the melted jaggery and keep cooking on medium to low flame. Keep stirring at frequent intervals.
• When the mixture thickens up add the third milk and continue to cook for approx 5 minutes.
• Add the second milk and cook.
• Finally add the first milk. Lower flame. Add cardamom and jeera powder.
• Stir in the condensed milk, cashews and coconut pieces. 

Tips for cooking:

1. Use ripe and sweet mangoes. 
2. To extract coconut milk first add 1/2 cup water. After extracting the first time add 1 cup water and then the third cup of water.
3. In order to powder cardamom easily add 1/2 tsp sugar and then powder in a mixer.
4. Add more sugar as per taste when payasam is still warm. The mangoes I used were very sweet so there was no need to add extra sugar.
5. I used a non stick pan for cooking so that it does not stick to the bottom.