Mampazha Payasam/ Mango Payasam /Mango Kheer /Onam -Recipe no 157

Ingredients

Ripe Mango-6 big (Preferably Alphonsa )
Grated Coconut-3
Sago(Chowari)-100gm
Jaggery-450gm
Coconut pieces -few (opt)
Cashew nuts-handful
Ghee-1tbsp
Milk(pasuvin palu)-11/2cup(375ml)
Cardamom powder-1/2tsp
Dry ginger powder(chukku podi)-one pinch
Salt-one pinch

Method
Cook sago in plenty of water in medium heat .
When cooked strain and pour cold water and rinse thoroughly and rinse well to remove the startch ..

If u cook sago in less water it won’t cook well or remain uncooked and sticky .

Heat 1 tbsp of ghee and roast coconut pieces and cashew nuts one by one .keep aside
Wash and peel the mangoes.
Cut into small pieces and cook along with one cup water .
If u are using a cooker then 2 whistle is enough .
Open the cooker after 15 minutes .
When cool grind this cooked manago into fine paste .strain and keep aside ..
In a heavy bottomed kadai melt jaggery .
Add the mango pulp into the melted jaggery and stir well in medium flame until all water contents evaporate.
From 3 grated coconut take 1 1/2cup of thick coconut milk (onnam palu),5 1/2 cups of semi thick coconut milk(randam palu)
Add the thin coconut milk to the thick mango jaggery and mix well .

Stir well until the bubbles come .

Add cow milk to the cooked sago..mix well

Add this to the mango and mix well ..
Stir continuously till the mix turns thick .
Then add thick coconut milk and mix..switch off the flame ..
Now add pinch of salt to adjust the sweetness ..Mix well..
Add roasted coconut and cashew nuts too.. add cardamom powder and dry ginger powder and mix well..

. ..Close the kadai for 5 minutes.
So the lovely payasam is ready to serve ..Its better to serve cool than hot ..
So enjoy ur payasam
Note:
Payasam will become very thick when cool..so the consistency should be thin when we switch  off the flame ..