MAMBAZHA PRADHAMAN - MANGO PAYASAM

     There is no dish in the Indian cuisine rather than a Payasam that is rooted deep within the culture and tradition. This dessert has become so synonymous from simple celebrations to festivities to religious ceremonies. Serving Payasam is an unwritten norm ingrained in our tradition that no auspicious occasion is complete without serving this dessert.  And when it comes to Sadhya(Kerala style Banquet) it is totally incomplete without Payasam/Pradhaman.  The type & number of Payasam/Pradhaman served in a Sadhya commemorates the grandeur of the occasion.
     Though Palada Pradhaman/Paal Payasam tops the grandeur when it comes to a topnotch Sadhya, seasonal Payasams/Pradhamans prepared with Fruits also follows the list.  Pradhamans prepared with Chakka(Jackfruit), Nendhra Pazham & Mango are delectable additions along with various other numerous varieties of Pradhamans, like Parippu Pradhaman, Palada Pradhaman, Ada Pradhaman, Gothambu Pradhaman, etc.,
     Pradhamans prepared with fruits like Nendhra Pazham, Jackfruit or Mango, has a wonderful note of flavour unique to the fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic desserts of GOD'S OWN COUNTRY. Though I have already updated various other Pradhamans prepared with fruits like Chakka Pradhaman & Nendhra Pazha Pradhaman, Mambazha Pradhaman/Mango Payasam comes into limelight when Mangoes are in season.  Commonly this Pradhaman is prepared during Vishu when Mangoes are in season.  But here in Malaysia, we get Mangoes and Jackfruit almost all the year through.  So whenever I get hold of these fruits, every now and then I end up making these Pradhamans.
     Mambazha Pradhaman is a delectable concoction made with Mango as a base in Coconut Milk and Jaggery (Cane Sugar).  This dessert yields an extraordinary flavour and aroma unique to Mangoes.

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Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

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HOW TO MAKE MAMBAZHA PRADHAMAN  - MANGO PAYASAM

 

INGREDIENTS :

Mango - 2 Nos. (Big)
Jaggery - 3/4 Cup - 1 Cup
Water - 3/4 Cup
Thick Coconut Milk - 11/2 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamon - 6 Nos.
Dry Ginger Powder - 1/2Tspn (Optional)

METHOD :

• Add Jaggery into the 3/4 Cup of water, boil this on a high flame for few minutes.
• Lower the flame and boil for another 5-6 minutes until the Jaggery is melted.
• Switch off the flame.
• Strain the melted Jaggery for any impurities.
• Peel, Core & Cut the Mangoes and discard the Seeds.
• Cut the Mangoes and drop the pieces into a blender.
• Puree the Mangoes and keep it aside.
• Heat Ghee in a heavy-bottomed pan/brass Uruli.
• Fry the Coconut Pieces on a very low flame until it turns aromatic and into light golden colour.
• Add Cashew Nuts and Raisins to the Ghee and fry until Raisins fluffs-up.
• Pour Puree Mangoes to the above and cook on a low flame stirring occasionally.
• Cook this on a low flame for about 5-7 minutes.
• Gently pour the Jaggery Syrup to the above ingredients and give a quick stir.
• Boil it on a low flame for about 8-10 Minutes.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook on a low flame for few minutes.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Switch off the Mambazha Pradhaman/Mango Payasam.
• Serve Mambazha Pradhaman/Mango Payasam hot or cold.

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NOTES :

• Can also add few small pieces of Mangoes along with Mango Puree.
• Adjust the amount of Jaggery to suit your taste preference.