1.Mango (Mambazham ) - 4 cup
2.Ghee - 2 tsp
3.Jaggery (Sharkkara) - 250 gm
4.Thick Coconut milk - 1 cup
5.Thin Coconut milk - 2 cup
6.Very thin coconut milk - 3 cup
7.Cardamom powder(Elakka) - 1 tsp
8.Roasted cumin powder(Jeerakam) - 1 tsp
9.Condensed milk - 2 tsp
10.Honey - 2 tsp
For garnishing
11.Ghee - 2 tsp
12.Cashew nuts - 50 gm
13.Coconut slices - 1/4 cup
How to make Mambazha Payasam
1.Peel the skin of mangoes and cut it in to pieces.Add little water to it and grind it in to fine paste .
2.In a heavy bottom pan (uruli ) melt the ghee and then add the grounded mambazham to it and then saute it really well.
3.When it become thick add the melted jaggery to it and saute it again.When it become again thick pour the very thin coconut milk to it and mix it well.
4.When it boils and begins to thick add the thin coconut milk to it and bring it again to boil.Then add the cardamom powder,cumin powder and thick coconut milk to it.
5.After adding the thick coconut milk to it do not boil it and add the condensed milk and honey to it and mix it well.
6.Heat the ghee in another pan and fry the cashew nuts and coconut pieces in it and add this also to the payasam.
