Right here's a pleasing Mambazha Pradhaman (Mango Payasam) recipe to enjoy all through the mango season—a traditional Kerala-style dessert made with ripe mangoes, jaggery, and coconut milk. It’s wealthy, fragrant, and ideal for festive or unique occasions.
🥭 Mambazha Pradhaman Recipe
📋 elements:
Ripe mango pulp – 2 cups (from 2–3 candy mangoes)
Jaggery – ¾ to at least one cup (adjust to sweetness)
Thick coconut milk – 1 cup (first extract)
Thin coconut milk – 1½ cups (2d extract)
Cardamom powder – ½ tsp
Dry ginger powder (elective) – ¼ tsp
Ghee – 2 tbsp
Cashews – eight–10
Raisins – 10–12
👩🍳 technique:
Prepare Mango Puree:
Peel, chop, and blend ripe mangoes to make a clean pulp.
Soften Jaggery:
In a pan, soften jaggery with a touch water. Stress to cast off impurities.
Cook dinner Mango with Jaggery:
In a heavy-bottomed pan, upload mango pulp and jaggery syrup. Cook on low flame till it thickens and the uncooked odor disappears.
Upload thin Coconut Milk:
Pour within the 2d extract of coconut milk. Simmer gently for five–6 minutes.
Add Thick Coconut Milk:
Flip off the heat and stir in the first extract (thick coconut milk). Do now not boil after including.
Flavoring:
Add cardamom and dry ginger powder. Blend properly.
Tempering:
In ghee, fry cashews and raisins. Add to the pradhaman.
🍨 Serve heat or chilled as a delicious seasonal treat!
Experience this creamy, fruity dessert that celebrates the lusciousness of summer season mangoes
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