Name: Arsi Mambazha Payasam
Yield: 6 Servings
Cuisine: Indian
Ingredients: Raw rice: 1/4 cup; Almonds: 15; Mango pulp: 1 cup; Milk: 1 lt; Jaggery: 3/4 cup; Cardamom powder: 1/4 tsp; Pistachios: 2 tbsp

Ingredients

1/4 cup Raw rice

15 Almonds

1 cup Mango pulp

1 lt Milk

3/4 cup Jaggery

1/4 tsp Cardamom powder

2 tbsp Pistachios

sliced

Directions

Arsi mambazha Payasam

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

Steps

1 Done	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
2 Done	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 .
3 Done	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
4 Done	Now mix the mango mix and stir well. transfer it to serving bowl. Sprinkle pistachio and serve warm

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13 Comments Hide Comments

The contrast between the paysam and the vessel looks amazing! Vella payasam so I will try :p Great recipe ma!

The payasam looks divine di !

Hi ! Cant wait to prepare this payasam

Now to source Mango Pulp as Summer is over here. I love the fact that you used jaggery.

Yummy payasam!Bookmarked it and now will look for Mangoes to make this!

I don’t think I have ever tried out mango and jaggery in a single dish! The kheer looks so delectable – this recipe I’m surely going to try out. I know exactly what I’m going to do with the little mango puree that I have frozen. 🙂