A while back, we completed 100 recipes in this blog. To celebrate that, I posted mango kesari, and I told that I’ll be posting more mango recipes. Hence, the mango payasam/kheer. This Mango Payasam/Kheer is very easy and simple to make. As I’ve already mentioned, I love mangoes and summer as an extension of that. So, there is always a load of mangoes in our house during summers. This dish was quite accidental for me. I was going to make semiya payasam as prashadh, when everyone went “Ugh, the same thing again”. I looked around and saw the mangoes, and I knew I had to make something mango flavoured for god as well (haha). Obviously now, I quickly went online and looked at how people have made mango kheer. But I decided to stick with my usual method of preparing semiya payasam, something my mother taught me, and just added mango pulp to it. Needless to say, it was a huge hit in the household. It is super simple to make, and takes less than 15 minutes of active work, and the rest is just waiting.
Upon further research, I learnt that this is a very famous dish in Hyderabad, and is served for weddings. The slight variation is, they add khova to the payasam. So this is open to changes as well. Another change I am going to try next time is, using condensed milk. I am guessing it will give this a much more creamier texture. You can also try adding sabudhana to this, or switch up the milk with coconut milk. Feel free to add any other dry fruits of your choice as well. Serve it cold with a few cut pieces of mango on top, it is really the perfect dessert for a hot summer afternoon.
- 2 Nos Medium sized Ripe Mangoes peeled and diced
- 1 Cup Vermicelli Semiya in Tamil
- 1 Cup Sugar
- 1 Litre Milk
- 1 Tsp Cardamom Powder
- 10 Nos Cashewnuts
- 1 Tbsp Ghee
- In a kadai heat 1/2 Tbsp Ghee and roast vermicelli till it becomes light brown in colour.
- Add the milk in the kadai and allow it to boil in medium flame. Keep stirring in between till the vermicelli is cooked well.
- Add sugar and mix well.
- Keep stirring continuously till the sugar gets dissolved and consistency of the payasam turn slightly thick. Now add the cardamom powder and mix well. Switch off the stove. Rest it for one hour to cool completely.
- Take the diced mango pieces (leaving a few pieces for dressing) in a blender and grind it to a fine pulp.
- Once the payasam has cooled completely Pour this mango pulp into the payasam and mix well.
- In a small kadai heat 1/2 Tbsp of ghee.
- Fry the cashewnut pieces till it turns light brown.
- Add it to the payasam and mix well.
- Now spread the left over diced mango pieces and your mango payasam is ready. Optionally you can keep the payasam refrigerated for one to two hours to serve as a chilled mango payasam.
- If required you can add chopped almonds and pistachios while serving the chilled mango payasam.
- Additionally you can add a scoop of vanilla ice cream while serving the payasam.