If it is a traditional Indian dessert, then Payasam is number one in the list. It is also called as Kheer or Firni in northern part of India. In South India Payasam is made during festivals and occasions. This is one of the simplest Indian dessert. Milk is the main ingredient and other ingredients that can be added up like rice, sago, vermicelli or lentils together with sugar or Jaggery. Cardamom is a spice flavoring finally added to give a wonderful aroma. The Cooking method is very simple. To make simple Payasam, slow boil the milk until it gets thick and condensed. Then add cooked rice and sugar and finally the flavoring. Usual topings are fried dry fruits and nuts. It can be served as warm or chilled.
Payasam can be compared to rice pudding from other countries.Payasam can be like thin to thick soup consistency. I personally tried most of the Indian Payasam’s, Firni’s and Kheer. I have tried MilchReis which is a german dessert made with milk and rice and cinamon flavor. This has very thick consistency and they use special rice called milch rice and it is slightly chewey. Lot of Asian, European, African countries have the Rice Pudding dessert in their cuisine with slight variation. You can check this in Wiki.
This Mango Payasam is a variation from the traditional Payasam. Slow boiling of milk can be avoided by using condensed milk or creamed milk or milk maid. The taste of the dish also depends upon the taste of the Mango. I have used store bought Alphonso Mango pulp and it has a standard taste. Here is the recipe and ingredients….
- Mango Pulp – 1 cup
- Milk – 3 cups
- Codensed Milk – 1 cup( substitute can be Creamed milk or milk maid)
- Sugar – 3/4 cup
- Sago – 1/4 cup
- Vermicelli – 1/4 cup
- fried mixed dry fruits and nuts – 1/4 cup
- some mango pieces for garnishing.
1. Add enough water to sago pearls in to a bowl and cook in a medium flame. Change water in between if needed.(while cooking the liquid becomes starchy)
2. Cook until the sago pearls are transparent.
3. Add milk and condensed milk to the pot and cook until the milk boils. Now add the vermicelli and cook until 3/4th done. Now add the sago and sugar and let
it stay for 5 min in a low flame and switch of the flame.
4. Let the Payasam rest for about 20 min to cool down. Now add the Mango pulp and mix it. Addition of cardamom is not necessary as it has already mango flavor.
4. Garnish the Payasam with dried fruits and nuts. Add any chopped mango pieces on top. Serve it chilled.
I tried Mango Payasam with rice but this one with Sago and Vermicelli is the best. While i am posting this recipe now, it has been tried several times at home and included in my standard recipe.I shared with some of my friends and they liked it. Hope you like it!.