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Mambazha payasam (Mango kheer) Recipe

Mambazha payasam (Mango kheer) is a popular Indian Dessert
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 2 - medium sized ripe mangoes
  • 1 cup - grated Coconut
  • 2 tbsp - moong dal
  • 5 tbsp - raw Rice
  • 1 cup - powdered Jaggery
  • 1 tsp - Cardamom powder
  • 4 tsp - chopped Coconut pieces
  • 1 tbsp - Ghee
  • 2.5 cups - water
  • How to Make Mambazha payasam (Mango kheer):

    1. Grind the grated coconut with 1/4 cup of water and squeeze the milk from it. Set aside.
    2. Add another 1/4 cup of water to the coconut and grind it again. Squeeze the milk from it and keep it aside in a separate vessel.
    3. Finely chop the mangoes after peeling the skin and grind the pieces.
    4. Dry fry the moong dal till it turns red.
    5. Mix the fried moong dal and rice.
    6. Add 1 cup water and pressure cook it.
    7. Melt jaggery in water and remove scum.
    8. Add the cooked rice, and dal mixture to the jaggery.
    9. Add 1 cup water.
    10. Bring the jaggery to a boil.
    11. Now add the mango pulp and allow the mixture to boil once more.
    12. Add the second extract of coconut milk to the rice mixture and boil for a minute.
    13. When the mixture starts to bubble, add the first extract of coconut milk and cardamom powder. Take off the heat.
    14. In a separate pan, heat ghee and add the coconut bits. Fry till golden brown in colour.
    15. Add the fried coconut bits to mambazha payasam and serve.
    16. Recipe & image courtesy:


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