Ingredients

• 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)

• Grind the grated coconut with 1/4 cup of water and squeeze the milk from it. Set aside.
• 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.
• Finely chop the mangoes after peeling the skin and grind the pieces.
• Dry fry the moong dal till it turns red.
• Mix the fried moong dal and rice.
• Add 1 cup water and pressure cook it.
• Melt jaggery in water and remove scum.
• Add the cooked rice, and dal mixture to the jaggery.
• Add 1 cup water.
• Bring the jaggery to a boil.
• Now add the mango pulp and allow the mixture to boil once more.
• Add the second extract of coconut milk to the rice mixture and boil for a minute.
• When the mixture starts to bubble, add the first extract of coconut milk and cardamom powder. Take off the heat.
• In a separate pan, heat ghee and add the coconut bits. Fry till golden brown in colour.
• Add the fried coconut bits to mambazha payasam and serve.
• Recipe & image courtesy: www.subbuskitchen.com