Ingredients

• Ripe Mangoes – 3 (approx 800 grams)
• Jaggery / Brown Sugar – 2 cup (approx 440 grams)
• Dried Ginger Powder – ¼ tsp
• Cardamom Powder – ½ tsp
• Milk – 8 litres
• Payasam Rice – 1 cup (approx 250 grams)
• Cashew Nuts – 25 nos
• Raisins – 40 nos

How to Make Mango Payasam with Jaggery

• Peel and cut mangoes.
• Wash rice well.
• If you are using jaggery, boil it with just enough water to melt it on a medium flame and strain to clear of the impurities.
• Chop the cashew nuts into small pieces
• Boil mangoes with 500 ml milk on high heat till they become mushy and soft for about 10 minutes.
• Transfer to a blender and make a smooth paste, when at room temperature.
• While the mangoes are cooking, in another heavy bottomed non-stick deep pan, boil the remaining milk and washed rice.
• Once boiled reduce flame to medium and allow to simmer, stir frequently to prevent from sticking at the bottom for about 1 hour till the rice is cooked and soft.
• Add the mango puree and the remaining ingredients and cook for a further 15 mins till all is blended well.
• Check for sweetness and add more if required.
• Serve hot or cold. If you are serving hot, this consistency is correct but if you are planning to serve it cold, do not reduce the milk to this extent as it will thicken later.