MANGO KHEER/ PAYASAM

INGREDIENTS

1 ripe mango, peeled and cut

1/2 cup jaggery

1/2 tsp dry ginger powder

1 tsp  cardamom powder

2 litres of milk

1/4 cup  rice, washed 

10 cashew nuts, roughly broken

10 raisins

1 tbsp ghee

METHOD

Blend 1 cup of milk along with the mangoes, jaggery, cardamom powder, ginger powder to make a smooth paste. Keep aside.

In a heavy bottomed saucepan  add  the remaining milk and the washed rice and give it a quick boil.

Once it comes to a boil, turn  to low heat , simmer the mixture stirring frequently until the rice is cooked and soft.Or you may pressure cook rice & milk, as that saves time!

Once the rice is cooked, add in the mango mixture and stir to combine the ingredients well. Simmer the payasam for another 10 minutes until it gets little thick.Check for sweetness, add more jaggery if needed.

Finally heat a tablespoon of ghee in a heavy bottomed pan; roast the cashew nuts on low heat until lightly browned. Once browned, add  raisins and roast for a few more seconds. Add this to the  Mango Payasam.

Transfer  to a serving bowl. You can serve this hot or cold .

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