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Tuesday, March 8, 2016

MAMBAZHA PRADHAMAN (Mango Payasam)






Previous Recipe: GOBI MANCHURIAN

We all love mangoes especially in my family and that is how this dessert came to be. Mambazha Pradhaman is one of Kerala's traditional desserts mostly made around the festival times. This dessert is prepared using many fun ingredients but mainly one fruit - delicious Mangoes.
Kerala is widely known for PAYASAMS. There are so many varieties and variations of payasam and some of the popular ones are, Pal Payasam, Ada Pradhaman, Semia Payasam, Paripppu Payasam etc. (trust me...there are many more delicious payasams).


Previous Recipe: GOBI MANCHURIAN

I prepared this dessert for a friend that came over to my place and wanted to make something different from the usual. My friend that came over was a huge fan of mangoes, and I wanted to make sure she got to try Mambazha Pradhaman. Which of course she loved.
My suggestion to all the beginners. Everyone can make this dessert, and I keep telling my husband the same. He is reluctant thinking he would mess it all up (like he always does and he is confident about that...I'am kidding). Just like I tell my husband, be confident, have the right ingredients and prepare it with a lot of passion. Then you will do just fine.



INGRIDIENTS
Prep Time: 15 mins | Cook Time: 25-30 mins | Total Time: 35-40 mins |
Serves: 6-7

  • Sweet Ripe Mango                  - 2 big
  • Mango Pulp                        - 1 cup
  • Jaggery                           - 2-3 Cubes (or Brown Sugar                                      instead - 1/2 cup to taste)
  • Thick Coconut Milk                - 1 cup
  • Cardomom Powder                   - 1/4 tsp
  • Dried Ginger (chukku) Powder      - 1/4 tsp
  • Cashews                           - 8-10
  • Raisins                           - 3 tbsp.
  • Ghee                              - 1 tbsp.
  • Sliced Coconut (Thengu Kothu)     - 3-4 tbsp.
METHOD OF PREPARATION STEP BY STEP

1.Clean and peel the mangoes and dice into small pieces.
Previous Recipe: GOBI MANCHURIAN

2.Pressure cook the mango pieces adding 1 cup of water for 1 whistle. Keep it aside. Boil the jaggery in 1 cup of water until it is thick and melted completely.
Previous Recipe: GOBI MANCHURIAN

3.Now add the cooked mangoes to this and cook well, stiring constantly until the mixture gets thick. Add the mango pulp and stir well over low flame until it reaches a thick consistency.
Previous Recipe: GOBI MANCHURIAN

4.Stir in dried ginger powder and cardamom powder. Lower the flame and add thick coconut milk. Stir constantly over low flame for few minutes. Do not let it boil. Remove from heat.
Previous Recipe: GOBI MANCHURIAN

5.Heat ghee in an another pan. Add sliced coconut and fry until golden brown. Transfer it to a plate/ paper towel.
Previous Recipe: GOBI MANCHURIAN

6.Heat the same pan and pour little more ghee and add cashews and raisins and fry it until the cashews turn light golden color.
Previous Recipe: GOBI MANCHURIAN

7.Add dried cashews, raisins and fried coconut slices over the payasam. Mix well.
Previous Recipe: GOBI MANCHURIAN

SERVE WARM OR COLD
ENJOY!!!

Hope you like it
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Previous Recipe: GOBI MANCHURIAN

Recipe Type: Mambazha Pradhaman
Cuisine: India, Kerala
Location: Amma's Kitchen



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