|1/4 cup Raw rice|
|1 cup Mango pulp|
|1 lt Milk|
|3/4 cup Jaggery|
|1/4 tsp Cardamom powder|
|2 tbsp Pistachios|
The theme for this month of Foodie monday bloghop was decided as Festive food. Festive cooking calls for sweets and payasams. Payasams can be broadly classified into two ..Namely one that is cooked with jaggery as a sweetner and the other with sugar as the sweetner. Vibha will eat the payasam that is cooked with jaggery but not sugar and so I do try to find as many variants to the jaggery payasam. One such is Arsi Mambazha Payasam. Arsi in tamizh means rice, mampazham means mango and thus this is a payasam or kheer which uses rice and ripe mangoes.
Here I have soaked raw rice and almonds and ground them into a fine paste. When this gets cooked it add the necessary creaminess to the prepared payasam. Adding of mango was because I love mangoes. We all loved this mango flavoured payasam. The pistachios that are added gives you the crunchiness to break the monotony of the payasam
Soak rice in enough water for 1/2 hour. Soak almonds in warm water for 1 hr. Remove the skin after it has soaked well. Drain water from rice and almond and grind it into a smooth paste with enough water. Let it not be very runny
Heat milk in a pan and when it starts to boil, lower the heat and add the ground rice almond paste, mix well and continue to cook on low flame till it is well cooked. It will take atleast 7-8 mins. Kepp stirring .
Now add the jaggery and mix well and cook for few more minutes. Add cardamom powder and let it boil for 1 minute.Switch off the fire
Now mix the mango mix and stir well. transfer it to serving bowl. Sprinkle pistachio and serve warm
Linking this to Foodie monday bloghop
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