Mango Payasam Recipe / Mango Kheer With Condensed Milk

Mango payasam/ Mango rice kheer(mambazha payasam in Tamil)is an easy, Indian dessert recipe made with cooked rice, mango pulp and sugar or condensed milk. It can be prepared with cooked rice or vermicelli/sevai. Alphonso & Banganapalli mango tastes the best for this kheer. Actually this payasam is prepared in all the states across South India in their own style. Recently I tasted this mango kheer in a hotel lunch buffet and loved its taste. It was tasting more like paal payasam with mango flavor. So I tried to recreate the same at home and prepared it adding condensed milk(milkmaid). It was tasting so rich and yummy when served chilled. Mango season has almost come to an end. This year, I couldn’t post much using mango. So I thought of sharing this yummy kheer as my contribution for mango recipes this year. Do try this delicious kheer and enjoy with your family. Lets see how to make mango payasam recipe with step by step photos.

Mango payasam recipe / Mango Rice kheer Recipe

How to make mango payasam / mango rice kheer with condensed milk

Chitra Ganapathy

Cuisine: Indian

Category: Dessert

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Ingredients  (1 cup = 250ml)

• Raw rice or Basmati rice – 1 tbsp
• Mango Pulp - 1/2 cup (I used 1 ripen Alphonso mango)
• Milk - 1.5 cups
• Condensed milk - 1/4 cup
• Cardamom powder - 1/4 tsp
• Ghee - 1 tbsp
• Cashew nuts - 5 nos
• Saffron threads - 2 pinches

How to make mango payasam

1. Roast rice in 1 tbsp of ghee till puffy.
2. Grind it coarsely. Pressure cook in low flame for 2 whistles adding milk.
3. Mash it well. Add condensed milk & cardamom powder, boil well.
4. Cool down completely and add mango pulp.
5. Refrigerate & serve chilled!

Mango payasam / Mango rice kheer - Step by step pictures

• Heat 1 tbsp ghee in a pressure cooker base. Roast the cashews & remove in a plate. Soak saffron in 2 tbsp warm milk. In the remaining ghee, roast the rice till it turns puffy & white.

• Grind it coarsely in a mixie jar. Add the ground rice in the cooker, add milk & pressure cook in very low flame for 2 whistles.

• After the steam is released, mash the rice well. Add condensed milk, cardamom powder and boil for a minute. Switch off the flame and let the payasam cool completely.

• Take the mango, peel the skin and chop into pieces. Grind into smooth paste. Add this pulp to the cooled payasam. Do not add the mango pulp when the payasam in hot, milk will curdle.

• Add the roasted nuts. Mix well & check for taste and consistency. Add more condensed milk or sugar for sweetness & boiled milk for thin consistency if needed. You can make it thick like pudding. Mix well & refrigerate for an hour. Serve chilled for best taste.

Note: Adjust the quantity of condensed milk as per your taste.

Enjoy this easy, yummy mango payasam recipe at home !

 

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How To Celebrate Chitra Pournami At Home – Pooja Procedure & Recipes

Hello Friends, In this post, I have shared the importance of Chitra Pournami – (A festival with my name;)) celebration, how to celebrate it at home with its pooja procedures as per my family’s practice. I have also shared the links for Chitra pournami recipes for neivedyam. Hope this post would be helpful for beginners. I must thank my Mother-in-law for giving me detailed guidance about this celebration. Please visit my in-laws blog “ LEARN KOLAM” for Rangoli/ Kolam ideas for this festival.

Chitra Pournami is a ceremony observed on the Poornima day (Full moon day) in the Tamil month of Chithirai that falls any day between April 15^th – May 15^th. This year 2024, it falls on 23rd April ( i.e on Tuesday). Chitra pournami is one of the important festivals celebrated in Tamil nadu. 

 
This auspicious day is celebrated as Chitragupta’s Birthday. Chitra Pournami /Chithirai pournami (in Tamil) ritual commemorates Chitra gupta who is known as the assistant of Lord Yama, the God of Death. Chitra means collection of Pictures and Gupta means Hidden. Chitra Poornima is the day dedicated to Chitra Gupta, the Keeper of Deeds. Lord Brahma created Chitra Gupta through the Sun God and he is considered as the younger brother of Lord Yama. It is believed that Chitra Gupta examines the good and bad performances of each individual. 

When a person dies, his soul first goes to Lord Yama, where Chitragupta tallies the deeds and report it to Yama. He reads out the good and bad deeds of the person. He is the Devata for planet Kedhu. Worshipping Chitra Gupta on this day would ward of kedhu dhosha in one's horoscope.Worshipping Vinayaka also ward of this dosha. There is only one temple in South India for Chitragupta at Kanchipuram. Chitra Pournami is a very auspicious day here. The day is also dedicated to Indra, the head of Devas. It is on this day that the star Chitra and Pournami (full moon) come together.

On this day, special poojas are conducted at temples and people take bath in holy rivers and temple ponds to wash away the sins committed and to bag the virtue for the life beyond. Chitra Pournami is the time where your sins can all be cleansed. Many people would observe fasting ( Viratham in Tamil) and make the sacred walk on Chitra pournami day in Tiruvannamalai. Offering food to the poor and needy people during this night would receive the blessing from the Almighty directly, along with this you can vanish the bad karma which is on you. To know more about this festival, please check my FIL's post in Learn Kolam.

Source : http://www.astrologypredict.com/masimagam.php

In our home, every year we used to celebrate Chitra pournami in a grand manner by drawing maakolam all over the house and by offering Navadhaniyam ( 9 varieties of grains) in a Muram , Vellai pongal ( without salt, உப்பு  சேர்க்காத பொங்கல்)), Sweet pidi kozhukattai, Raw mango pachadi, Panagam and neer mor for neivedyam. 

So based on ours I have shared the details of Chitra Pournami celebration procedure below with pictures. Hope you will find it helpful. Tamil brahmins have their own way of celebration which may differ from this. So please consult the elders of your family if you have any doubts regarding your tradition.

This kolam is from my in-laws blog Learn kolam. We usually draw this thear kolam for Chitra Pournami.Click the above picture to see the video

Our Celebration Procedure

Ingredients needed for pooja & neivedyam

For Pooja

• Winnowing basket / Muram in Tamil
• New mud pot for making pongal, keeping panagam and neer mor ( This is optional)
• 9 grains ( Navadhaniyam – Any 9 from this list :  Chana/chickpeas( brown & white), Green moong dal, Masoor dal, Toor dal,Urad dal ( Black or white), Peas, Rajma, Black eyed peas ( karamani), Ragi, Wheat, Arisi nel ( unhusked rice), Yellow moong dal, chana dal )
• Raw rice ( maavu arisi ) Or Rice flour to draw maakolam ( Visit THIS LINK to check maakolam)
• Raw Mango – 1 no for keeping near muram.
• Indian Hand Fan / Kai visiri in Tamil (விசிறி)
• One full coconut ( It would be better if its with mattai/shell)
• One paper written with “Chithiranar Puthiranar Sivanadiyar Perungkanakar”)
• One Pen
• Lamp, wick, Oil/ghee, matchbox, incense stick, dhoop, camphor
• Betel leaf & nut ( Vetrilai paaku), banana ( 2 nos) and one coconut

For Neivedyam

• Raw rice(Maavu arisi) if making homemade rice flour for sweet pidi kozhukattai OR Store bought modak flour (kozhukattai maavu).
• Raw mango, Jaggery, Green chilli for making Mango pachadi.
• Curd, water, ginger, green chilli, seasoning ingredients for neer mor.
• Raw rice ( Good quality sona masoori) for making white pongal without salt.
• Water,edible camphor, jaggery, cardamom, cloves for making panagam.

Neivedyam Recipes

• White Pongal without salt
• Panakam & Neer mor
• Mango pachadi
• Sweet Pidi Kozhukattai

Some people have the practice of making 5 rice varieties along with sweet pongal on this day. 

We do this for Aadi 18 / Aadi perukku. Please check the link below for rice varieties if you want to try them. 

• Rice varieties

Our Celebration

Pre – Preparation

On the previous night of Chitra Pournami, we wash the lamps, keep turmeric, kumkum dots, put thread and keep it ready for the next day. Sweep the house and keep it clean. Usually we make sweet pidi kozhukattai using homemade rice flour. So we prepare the homemade rice flour in advance and keep it ready for next day’s use.

 We draw maakolam in the entrance and in front of pooja room. Usually we draw thear kolam in the entrance and pooja room. Foot of Chitra gupta along with an umbrella, hand fan, stick,foot of bull, foot of horse and flag should also be drawn. Refer picture below. You should draw it from entrance till pooja room just the way you put Lord Krishna feet for Gokulashtami/Krishna jayanthi. It is believed that Chitra Gupta is entering our house on this day. Refer the picture below.

Wash the muram and divide into 9 parts by drawing segments using maakolam. Keep 9 types of grains/ Navadhaniyam in them as shown in the picture. Keep a fresh bunch of neem flower if you have. I have kept some dried flowers.You should also keep a coconut, raw mango and palm hand fan nearby the muram.

 I have kept sandalwood hand fan as I don’t have palm hand fan ( Please refer the first picture of this post). In a white paper, write “Chithiranaar Puthiranaar Sivanadiyaar Perungkanakkar” ( "சித்திர  புத்திரனார் சிவனடியார் பெருங்கணக்கர் ") and keep a Pen nearby. 

Place a raw mango & coconut in the muram. My MIL says "Kothoda manga kulaioda thengai" is placed in olden days. Please refer the picture given below. Keep this muram ready the previous night itself.

On Festival Day

The next day early morning ( around 6 am), we take head bath and start to make dishes for neivedyam. We make sweet Pidi kozhukattai by mixing the 1 cup of homemade rice flour in jaggery syrup ( 1 cup grated jaggery & 1.25 cups of water) adding 1/4 tsp of cardamom powder & 2 tbsp of grated coconut. 

Make shapes using fingers and steam it in an idli pot. In the mean time, wash and pressure cook 1/2 cup of raw rice adding 2.5 cups of water. Cook for 2 whistle in very low flame. Remove and mash the rice. Transfer to a bowl. Make a dent in the center. Keep a small piece of banana, jaggery and add a tsp of ghee.  If you wish you can make a no onion no garlic sambar as well.

 Then make Panagam by mixing water, jaggery, a pinch of edible camphor, crushed cloves, cardamom. Make neer mor and temper it. Keep all the neivedyam dishes in mud pots and plates if you have. Every year my MIL used to buy a new mud pot for making pongal and serving panakam, neer mor. She buy 3 pots ever year. But that practice has become obsolete now.

In an auspicious time of the day, light the lamp and keep the neivedyam in front of God. Avoid Rahu Kalam and Yama kandam. Place the muram ( winnowing basket) with 9 grains, hand written paper & pen. In a plate, keep betel leaves, nuts, banana and a coconut. Keep the panakam, neer mor in bowls.Sweet pidi kozhukattai  and white pongal in a plate. Show the deep, dhoop and mangala harathi.Finish the pooja. If you wish, you can read the story of Chitra Gupta and chant some slokhas as well.  

This is how we celebrate Chitra Pournami festival in our house. There may be slight variations in the celebration procedures based on your tradition. Consult the elders in your home and do the changes accordingly. Some people also make Vada, Payasam for lunch.

If you wish, you can offer food to the poor & needy on this night to get the blessings of Almighty and remove the bad karma on you. I hope this post would help you to get some idea of Chitra Pournami celebration. Share your celebration procedure too.

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Very good recipes Tags: Chitra Pournami, Chitra Pournami celebration, How to celebrate Chitra Pournami, Chitra Pournami festival, Chithirai pournami, Chitra Poornima, How to celebrate, Festival recipes

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Arisi Paruppu Payasam Recipe – Rice Moong Dal Payasam With Jaggery & Milk

Yesterday I prepared this South Indian style arisi payasam for Tamil new year celebration. We make this payasam mainly for Tamil new year ( Tamil Varusha pirappu/Tamil Puthandu) and Ganesh Chaturthi festival. Sometimes we prepare this sweet dish for Friday Mahalakhsmi pooja neivedyam too. Today I have shown the basic arisi payasam recipe/Rice kheer with jaggery and milk using a pressure cooker.

Arisi Paruppu payasam is our family favorite payasam variety. To prepare this Indian style rice kheer raw rice, moong dal, water, jaggery and milk are the major ingredients. Sometimes I use coconut milk instead of boiled milk if making for guest or special occasions. Adding coconut milk makes it more rich and flavorful. Whenever Sendhil gets stomach upset or stomach inflammation problem, I make this for his breakfast with less rice, more dal and coconut milk as both have healing property. I will make a separate post on it later.

 In this recipe, I have used boiled milk. For variations,  you can use coconut milk in place of regular milk by all means. Sometimes I prepare the same payasam adding condensed milk (milkmaid) or sugar instead of jaggery just like paal payasam. This kheer can be done easily. Try this yummy, healthy payasam for Tamil new year and enjoy ! You can also make arisi thengai payasam on Tamil new year. Now lets see how to make arisi paruppu payasam/Rice payasam with jaggery with step by step pictures and a video.

Arisi paruppu payasam recipe

Arisi paruppu payasam recipe - Rice moong dal payasam recipe

Cuisine: Indian

Category: Sweet

Serves: 4-5

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice - 1/4 cup Moong dal - 1 tbsp Grated jaggery - 1/2 cup + 2 tbsp Crushed cardamom - 2 nos Cloves - 2 nos Mace / Jathikai - a small piece Cashew nuts - Few Ghee - 2 tbsp Milk - 1/2 cup ( Vegans use coconut milk instead) Water – 2.5 cups

HOW TO MAKE ARISI PARUPPU PAYASAM - METHOD

In a pressure cooker base, heat 1 tsp of ghee. Roast the moong dal till dal becomes aromatic and golden brown.Remove in a plate. Add 1 tsp ghee and roast the rice. Roast till it turns puffy and white. Its optional to roast the rice. But roasted rice gives more flavor to the kheer. So the choice is yours. After roasting the rice add 2.5 cups of water. Add the roasted dal and pressure cook in very low flame for 3 whistles till they cook mushy. Remove after the steam is released. Mash it really well. Add grated jaggery and 1/2 cup water. Mix well in low flame until jaggery melts completely. ( If jaggery has impurities, you should boil separately and melt the jaggery in 1/2 cup water, filter it and then add the syrup to the cooked rice). After the jaggery is completely mixed with the rice, let it boil for sometime till raw smell of jaggery goes off. If needed, add 1/2 cup water while boiling. Add cardamom powder & mix well. After the payasam becomes slightly thick, switch off the flame and add 1/2 cup boiled milk or thick coconut milk. Mix well and check for consistency. Add more milk if needed. Heat ghee in a small pan. Roast cashews, cloves and crushed mace till cashews become golden. Mix well and add to the payasam. Serve hot. This rice kheer becomes very thick when it cools down.So you should add more milk, water or coconut milk to adjust the consistency, check for taste. Add more sugar or jaggery syrup if needed. Give a boil and serve hot. Enjoy !

Note

Roasting rice is optional.But it gives a nice flavor to the payasam. If you feel jaggery has impurities, you should mix it with 1/2 cup water. Boil and melt in medium flame. Once its melted completely, strain it through a metal filter. Then add this syrup to the cooked rice+dal mixture. The quantity of milk depends on the desired consistency of payasam. You can use 1/2 cup coconut milk instead of milk. Add equal quantity of milk and coconut milk if you wish. Adding cloves and small piece of mace gives a awesome flavor to the kheer. So do not skip it.

Try this yummy arisi paruppu payasam at your home for festivals and enjoy !

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Mango Pachadi Recipe – Manga Pachadi For Tamil New Year

Mango Pachadi / Manga pachadi in Tamil and Arisi paruppu Payasam/Rice moong dal payasam is a must & should neivedyam(Prashad) recipe for Tamil new year(Puthandu) in Tamil nadu. But people make it with their own variations. Some people make this sweet mango pachadi adding sugar. Some make it with ripe mango too. But we make it with raw mango adding jaggery, coconut paste and neem flower ( Veppam poo). 

This pachadi has to be prepared with 6 different taste ( sweet, sour, spicy, tangy, bitter, salt) to denote that all the emotions of a person has to be treated equally. Tamil Brahmins make it almost the same way but without coconut. Basically I am a big fan of raw mango recipes. This mangai pachadi is even more special as I make it only once in a year and that too on Tamil new year day. I love this combination of sweet and spicy taste more than Sendhil & Raksha. 

Today I have shared our style of making raw mango pachadi with step by step pictures and a video. I have also mentioned the points for variations. Do try it for this Tamil new year celebration and offer God ! Check out my Tamil new year lunch menu post for more neivedyam recipes we prepare on this day.

Mango Pachadi Recipe For Tamil New Year

South Indian Raw Mango sweet pachadi for Tamil new year

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw Mango - 1 no Grated jaggery - 1/3 to 1/2 cup ( Based on sourness of mango) Green chilli - 1 no ( finely chopped) Salt - 1/4 tsp Water - As needed ( I used 2 cups) Grated coconut - 1/4 cup ( Grind to paste) Neem flower - 1 tsp ( use only for Tamil new year) To Temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli - 1 no Curry leaves - Few Hing/Asafetida - a pinch (optional)

HOW TO MAKE MANGO PACHADI - METHOD

Wash and peel the skin of raw mango. Slice it roughly into big pieces. Set aside. In a mixie jar, take the grated coconut and add required water. Grind to smooth paste. Keep aside. In a kadai or deep bowl, add 2 cups of water and let it roll boil. Add the mango slices, finely chopped green chillies, salt and cover cook till it turns soft and cooked. ( If the mango is too sour, you may need to add more jaggery for this pachadi. To avoid this, drain the cooked water to remove sourness and then proceed if you wish) . My mango was not too sour. So I din’t drain the water. After the mango is cooked well and soft, mash it roughly with a ladle. Add the grated jaggery ( If the jaggery has impurities, melt it by adding 1/4 cup water and filter it. Add jaggery syrup to the cooked mango).Add little water to melt the jaggery if needed. Mix well and boil till jaggery melts and raw smell goes off. Now add the coconut paste, mix well till it becomes semi solid in consistency. Switch off the flame and remove the kadai. Heat a small kadai and dry roast the neem flower till it turns golden brown and crispy. Remove in a plate and crush it well. Heat oil in the same kadai and splutter mustard seeds, urad dal, red chill, hing and curry leaves.  Add the seasoning and crushed neem flower to the  mango pachadi. Mix well. Offer God and get his blessings ! Enjoy !

Note

Adjust the quantity of jaggery based on the sourness of raw mango. If the jaggery has impurities, melt  it by adding 1/4 cup water and filter it. Add jaggery syrup to the cooked mango. You may have to add more jaggery if the mango is too sour. To avoid this, drain the excess cooked water and then add jaggery. We add Neem flower only for Tamil new year otherwise it is not needed. If you don’t get fresh Neem flower, you can use dried ones. You can use yellow pumpkin or banana stem to make the same pachadi

Try this sweet mango pachadi for this new year and have a great celebration !

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Mavinakayi Chitranna Recipe – Raw Mango Rice Recipe Karnataka Style

Ugadi festival is around the corner. This year for Ugadi, I am sharing a Karnataka special delicacy Mavinakayi Chitranna recipe. Its nothing but raw mango rice recipe ( Mangai sadam) prepared in  Karnataka style. I learnt this recipe from my School moms friend Archana. 

When I was asking her about Ugadi special recipes of Karnataka other than holige/Obbattu, she told me that they make Mavinakayi chitranna , Mavinakayi chutney, kosambari, obbattu saaru and some palya for the festival. As I had already shared Holige recipe and easy obbattu saaru recipe,I wanted to try Kosambari and mango chitranna this year. 

Actually our friend Tara told me another recipe for Mavinakayi chitranna adding onion and roasted methi seeds powder. I will post that version later. I found many variations for this particular recipe on net. As I am sharing a festival recipe, I wanted to make a simple no onion, no garlic green mango rice and I followed my friend's recipe blindly :) So here you go, Ugadi special Karnataka style mango rice recipe – Mavinakayi chitranna with step by step photos and a video !

Check out my Holige recipe, easy obbattu saaru, Karnataka Ugadi lunch menu post !

Check out my Andhra Ugadi pachadi recipe, pulihora and boorelu recipes.

Mavinakayi Chitranna Recipe - Karnataka style raw mango rice

Mavinakayi chitranna recipe - Raw mango rice recipe - Karnataka style

Cuisine: Karnataka

Category: Rice varieties

Serves: 3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cooked rice – 2 cups ( Raw rice or steamed rice – 1/2 cup) Grated raw mango – 1/2 to 3/4 cup ( Based on sourness of mango) Grated coconut - 1 tbsp Turmeric powder - 1/4 tsp Salt - as needed To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1.5 tsp Raw Peanut - 1 tbsp Green chillies - 3 nos ( Slit) Curry leaves - Few Coriander leaves - 1.5 tbsp

METHOD

Wash and pressure cook 1/2 cup of rice ( you can use raw rice or steamed rice) adding 1.25 cups of water and few drops of cooking oil. I used steamed rice/ Boiled rice. I used 1:3 ratio of rice and water. After the rice is cooked, spread it in a plate and add a tsp of oil around. Let it cool down. Measure 1.5 cups of cooked rice and keep aside. Wash and grated a medium sized raw mango. Taste it to check its sourness. After grating measure 3/4th cup of it and set aside. Pls refer the pic above. Adjust the quantity of  raw mango based on its tanginess. Heat oil in a kadai.Splutter mustard seeds.Add urad dal, chana dal and peanuts. Roast till peanuts are done and dal turns golden brown in color. Roast it in medium flame. Now add the slit green chillies, curry leaves and half of the chopped coriander leaves. Saute for a minute. Now add the required salt and turmeric powder.Mix well. Some people add raw mango,saute for a minute and then add the rice. But I added the cooked rice first and tossed well for a minute then added the raw mango as the sourness of my mango was less. My friend also told me to do the same. You can saute the raw mango before adding the rice if its too sour. It can be done in either ways. Lastly add the grated mango and mix well for a minute. Check for taste. If the taste is too sour, add some more cooked rice, some red chilli powder or slit green chillies to balance the sour taste. You can add more rice or grated mango based on your taste. Mix well and cook for a minute.Switch off the flame and garnish with coriander leaves and grated coconut. Serve hot or warm as u wish. Enjoy !

Note

For variations, you can make the raw mango paste without coconut seperately, refrigerate it for a week and then mix with cooked rice whenever needed.For this, add the grated raw mango after the tempering is done. Allow it to cook for a minute and switch off the flame. Let it cool down and then store in a box. Use clean spoon to handle. Adjust the quantity of green chillies based on the sourness of mango. I have used steamed rice ( Puzhungal arisi). Generally raw rice is used. You can add basmati rice as well. The quantity of rice may vary based on the sourness of raw mango. My mango was not too sour. It is optional to peel the skin of mango. As we are grating the mango, it is not necessary to peel the skin. Some recipes call for grinding mango, coconut, green chillies and add to cooked rice. You can try this method for variation. Do not avoid coriander leaves. It lends a nice flavor to the rice. Add half of the coriander leave while tempering and the remaining to garnish.

Try this simple and yummy raw mango rice at home, enjoy your lunch !

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