My Culinary Trial Room

Monday, June 18, 2018

Mango Sago Kheer | Mango Javvarisi Payasam

Hi my friends, how are things going on at your end? Life has been pretty hectic. We moved back from the US and still haven't got the hang of things. The weather was too much for us that I came to my parents' house in Nagercoil for the kid's summer vacay. Time seems to be flying with friends and family visits happening every now and then. The kid is enjoying to the fullest whereas I am eating to my fullest.

This kheer happened when my mama's family came to visit us. Making the dessert fell upon me and since mangoes are in season and there was this fully ripened mango smiling at me from the fruit basket, this is what I came up with. This payasam is perfect for the season, mildly sweet and slightly thick with the light hint of mango. I would suggest to serve this chilled because it brings out the flavors.

~*What U Need*~
Sago / Javvarisi - 1/2 cup
Milk - 2 cups
Water - 1 cup
Mango - 1, peeled and pureed
Sugar - 1/4 cup to 1/2 cup
Ghee - 2 tsp
Cashews - 6 to 7 broken
Dried grapes - 10
Cardamom - 3
Chopped mango pieces - 1/4 cup

How I Made it:
Soak the sago in water for 15 to 20 mins. Rinse and drain the sago. Add this to 1 cup of water and boil till the sago turns clear or cooked. Add milk and boil for 5 to 7 mins. Add sugar to taste and boil for an additional 5 mins. Add the mango puree. Bring it to a brief boil, add crushed cardamom and switch off the flame. Heat ghee in a pan, saute the cashews and kismis and add this to the kheer. Serve chilled topped with chopped mango pieces.