Wednesday, 12 April 2017

MAMBAZHAM / RIPE MANGO CANE JUICE PRADHAMAN

Mambazha Pradhaman  is a  festive recipe that is made during almost all  Festival in Kerala. Pradhamans are usually made from coconut milk and jiggery, but I have used sago instead of ada and sugarcane juice for this pradhaman to make it more delicious.  Try the delicious mambazha pradhaman on this vishu  and relish it along with your family members.

INGREDIENTS
Ripe mangoes                                - 3 nos
Sago                                                 - ¼ cup
Jaggery                                             -1 ¼ cup
first extract of coconut milk       - 3/4 cup
second extract of coconut milk  - 1 cup
third extract of coconut milk     -  2 cups
Ghee                                                 - 3 tbsps
Sugarcane juice                              - 4 cups
Cardamom powder                       - ¼ tsp
Dry ginger powder                         - a pinch
Cashewnuts                                    - 50 grams

METHOD
Cook sago in 2 cups of sugarcane juice in medium heat till soft and keep aside .
Heat 1 tbsp of ghee and roast cashewnuts till It becomes golden colour.
Wash and peel the mangoes and cut it into small pieces and cook in one cup of sugarcane juice.till soft
.Mash the  cooked mango,using masher, don’t use mixer.
In a heavy bottomed kadai melt jaggery adding remaining sugarcane juice, strain to remove impurities in jiggery.
Add the mango pulp into the melted jaggery and stir well in medium flame until semi thick..
From one fresh grated coconut extract  three fourth cup of first  milk ,one cup of second  milk, and 2 cups   of third milk  and keep aside.
Add the third  coconut milk to the  mango jiggery mix  and mix well .
Cook until the bubbles come  and add the cooked sago to this mix.
Add the second extracti and mix well and  it to  boil for 10 minutes in medium flame
Stir continuously till the mix turns little  thick .
Finally  addthe  thick first extract  coconut milk  to the above .
Add fried  cashew nuts, cardamom powder and dry ginger powder and remove from flame..
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.
Yummy mambazham cane juice pradhaman is ready to serve. Serve cool..
So enjoy this vishu with this unique pradhaman







NOTES

Do not boil the pradhaman after adding first extract of coconut milk.

Use sweet mangoes or otherwise the pradhaman will have a slight tangy flavor.

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