Ripe Mango-6 big (Preferably Alphonso )
Coconut pieces -few (opt)
Dry ginger powder(chukku podi)-one pinch
Cook sago in 5 cups of water in medium heat and keep aside .
If u cook sago in less water it wont cook well or remain uncooked and sticky .
Cut tender coconut into small pieces and keep aside.
Heat 1 tbsp of ghee and roast coconut pieces and cashew nuts one by one .keep aside
Wash and peel the mangoes.
Cut into small pieces and cook.
If u are using a cooker then 2 whistle is enough .
Open the cooker after 15 minutes .
When cool grind this cooked manago into fine paste .
In a heavy bottomed kadai melt jaggery .
Add the mango pulp into the melted jaggery and stir well in medium flame until all water contents evaporate.
From 3 grated coconut take 1 cup of thick coconut milk (onnam palu),2 cup of semi thick coconut milk(randam palu) and 3 cup of thin coconut milk(moonam palu)
Add the very thin coconut milk to the thick mango jaggery and mix well .
Now using strainer strain the mix and pour to the kadai again .
Stir well until the bubbles come .
Add ghee and stir well.
Now add cardamom powder and ginger powder to the cow milk and mix well
Add this milk to the kadai and mix well ..Let it boil for 10 minutes in medium flame
Then add the cooked sago and tender coconut to the mango mix and stir well ..
Stir continuously till the mix turns thick .
Then add 2nd coconut milk and stir
Now add pinch of salt to adjust the sweetness ..Mix well..
Finally its time to add thick coconut milk .Add roasted coconut and cashew nuts too..
Mix well ..Finally add 1tsp of honey into the payasam .Don`t mix for one minute ,then mix well..Close the kadai for 5 minutes.
So the lovely payasam is ready to serve ..Its better to serve cool than hot ..
So enjoy ur payasam
Payasam will become very thick when cool..so the consistency should be thin when we switch off the flame ..
Thani nadan -Mazhavil manorama