01 September 2014

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Mambazha Pradhaman|Mango Payasam |Mango pudding made with coconut milk and Jaggery|Onam Special recipe



MANGO_Prathaman_PAYASAM


It is the month of Keralites or cutely known as Mallus all over the world.For it is in this month that the biggest festival of God's own country/Kerala ,"Onam" falls in.Wherever they are ,every Malyalee celebrates Onam in their own traditional yet suitable way -prepping,cooking,eating ,enjoying with full zeal and enthusiasm.

MANGO_Prathaman_PAYASAM

It is like a bewitching day for Mallus, for every one of us just can't stop smiling.However, what makes Onam extraordinary from other festivals are the elaborate recipes (10-15 approx or more )called "Onam Sadya" made on that day .There will be one or the other curry made with almost every vegetable .It is a wonderful combination of curries,side dishes,pickles,fruits,chips and desserts . Though adults enjoy each and every dish,kids (including me :P) look forward to the dessert menu .Usually the most popular desserts are Semiya Payasam and/or Ada prathaman.However,there is no restriction to the creativity that can make the Onam sadya a tad extra special with our personal touch.

mango_prathaman

So this time, I've a very yummy dessert made with the fruit of the season (but nearing the end) and king of the fruits,"Mango-the great". Now, who doesn't like Mango and who doesn't like dessert.Isn't that a killer combo then ? Trust me ,it is simply finger licking .It is called "Mambazha Pradhaman//Mango pudding made exclusively with Jaggery and coconut milk .It is irresistible!

Mambazha Pradhaman


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Ingredients
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  • Ripe Mango,large - 1 no.
  • Sago pearls - 1/2 cup
  • Any cooked rice - 1 tablespoon (optional)
  • Jaggery - 1 cube
  • Water - 2 cups
  • Dry Ginger powder - 1/4 teaspoon
  • Cardamon powder - 1 teaspoon
  • Thin coconut milk -1 and 1/2 cups
  • Thick coconut milk - 3/4 cup
  • Dry coconut pieces - 1 tablespoon
  • Cashew nuts - 10 approx
  • Raisins - 5-10 approx
  • Ghee - 2-3 tablespoons

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Method
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  • Peel and slice the mango and put them in the blender and extract the pulp.Keep it aside.
  • Boil the jaggery in water until it melts completely and strain to remove any impurities.Keep it aside.
  • Boil a cup of water and when water is boiling,add the sago pearls .Reduce the flame and simmer for 10 minutes approx or until soft ,fluffy and translucent.Do stir in between to avoid them sticking to the bottom.Drain and keep them aside.
  • Heat a pan or kadai with 2 tablespoons of ghee.
  • Now add the mango pulp ,sago pearls and cooked rice.Give a stir.Keep it in a low flame.
  • Add the liquid jaggery to it and let it boil.Once it reaches the boiling point,reduce the flame,let it simmer until it thickens a bit.Do stir in between otherwise they will stick to the bottom.
  • Now add the thin coconut milk to it.Sprinkle the ginger powder and cardamom powder and mix.Stir everything and cook on medium flame until it thickens.Keep stirring in between.
  • Add the thick coconut milk to it.Let it simmer for a few minutes on low flame until it thickens.Never allow it to boil.
  • Heat rest of the ghee in a pan and fry dry coconut pieces,cashews and raisins on medium-low flame until the coconut pieces turn light brown. Add them to the above payasam.
  • Stir well everything.
  • Serve immediately or chilled later as you wish.
Tips :
  •  I used big sweet Rapoza Mango here.You can also use ready made Mango pulp about 1- 1& 1/2 cup.
  • For making homestyle coconut milk , grate a coconut, mix it in a glass of warm water,keep it aside for a few minutes and then squeeze the milk using hand or mixer and strain it,which will be the thick coconut milk/Onnam paal in malayalam.Take the squeezed grated coconut used before repeat the method again and extract which will produce the thin coconut milk/Randaam paal.Strain it.There are also ready made coconut milk available in the market.That can be substituted as well.For thick version use just as it is and for thinner version, dilute little water to it.Follow the instruction on the can or pack. or watch my video that shows how to extract coconut milk at home ?
  • Add more Jaggery for more sweetness.
  •  This dessert tends to thicken if not served immediately.So,add little milk to get the desired consistency later,if needed.

    mambaha_prathaman

    I also have another prathaman ,Parippu prathaman/lentil dessert here and know more about Onam and Sadya recipes here .

    Enjoy !!