Aam Ki Kheer Recipe - Mango Coconut Payasam Recipe
The Aam Ki Kheer Recipe also can be called as the Mango Coconut Payasam is a rich and delicious kheer recipe that is packed with flavors from the alphonso mangoes. Serve this kheer during the mango season as a dessert for parties.
The Aam Ki Kheer Recipe also can be called as the Mango Coconut Payasam is a rich and delicious kheer recipe that is packed with flavors from the alphonso mangoes.
The Mango Coconut Payasam is a famous onam sadya recipe. It is usually prepared with milk, rice and mango puree as the main ingredients.
Serve Mango Coconut Payasam/ Aam Ki Kheer as a dessert after your festive meal of Mixed Vegetable Sambar, Steamed Rice, Pineapple Rasam, Chow Chow Thoran, Yellow Cucumber Pachadi and Elai Vadam.
If you like this Aam Ki Kheer Recipe - Mango Payasam, you can also try other Payasam recipes such as
5 M
15 M
20 M
4 Servings
Ingredients
- 2 Mango (Ripe)
- 1 cup Coconut milk
- 1/4 cup Palm sugar
- 1 teaspoons Cardamom Powder (Elaichi)
- 3 tablespoons Fresh coconut , or dessicated coconut (grated)
- 2 tablespoons Whole Almonds (Badam) , sliced or chopped
- 1 teaspoon Ghee
How to make Aam Ki Kheer Recipe - Mango Coconut Payasam Recipe
To begin making the Aam Ki Kheer/ Mango Coconut Kheer recipe, wash the mangoes and cut the mango into slices. Add it to a blender (reserving few pieces for garnishing) and blend into thick puree adding little water.
Heat a heavy bottomed pan with a teaspoon of ghee. Pour the mango puree and cook in low flame until it comes to boil.
Add palm sugar and cardamom powder to it. Mix well and boil until sugar dissolves.
Switch off the flame, add fresh coconut and coconut milk to make the Aam Ki Kheer. Mix well and add chopped badam.
Pour the Aam Ki Kheer/ Mango Coconut Kheer into serving glasses and add fresh mango pieces on top and server chilled.
Serve Aam Ki Kheer Recipe/ Mango Coconut Kheer as a dessert after your festive meal of Mixed Vegetable Sambar, Steamed Rice, Pineapple Rasam, Chow Chow Thoran, Yellow Cucumber Pachadi and Elai Vadam.
