Mango Payasam, Mango Kheer, Mango Pudding, Mango Pradhaman

Initial Preparation:

1. Clean and wash the sago pearls, drain the water completely.
2. Heat 1 cup of water in a sauce pan, add in the washed sago pearls.
3. Cook until soft and translucent on low-medium heat. Stir occasionally to prevent them sticking to the bottom of pan. Add more water, if needed.
4. Once cooked remove from heat, drain the water completely and set the cooked sago pearls aside.
5. Heat ¾ - 1 cup of water in a sauce pan, add in the grated jaggery, boil until the jaggery melts completely. Stir occasionally.
6. Once melted, remove it from heat, allow to cool slightly. Strain to remove impurities and set aside.

Payasam Preparation:

1. Heat 1 tablespoon of ghee in a heavy bottomed pan.
2. Add in the mango pieces and cook until the mango pieces are mashed well for about 8-10 minutes on medium heat.
3. Then add in jaggery syrup, stir continuously until the mixture reaches a thick golden consistency, for about 10-12 minutes on medium heat.
4. Add in the thin coconut milk. Mix well and cook until the payasam is slightly thick for 8-12 minutes on medium heat. Stir occasionally to prevent sticking to the bottom.
5. Reduce heat to low, add in the ginger powder, cardamom powder and cooked sago pearls. Mix well and cook for 1-2 minutes.
6. Then add in the thick coconut milk, cook for 1-3 minutes by stirring continuously at very low heat. Don't allow to boil.
7. Remove from heat and set aside.
8. Heat 1 tablespoon of ghee in a small pan, fry the cashew nuts until it starts to turn light golden in color.
9. Then add in the raisins, fry until the raisins are puffed up. Pour this over the payasam.
10. In the same pan add the sliced coconuts, add ghee if needed. Fry until golden in color. Add this along with ghee into the payasam.
11. Mix the payasam well. Cover and set aside for at-least 10 minutes. Serve warm or chilled. The payasam tends to thicken over time.

Notes:

• I used 3 medium sized mangoes.