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Mango Sago Kheer | Mango Payasam
Ramya
Delicious summer dessert recipe!
5
from 1 vote
Print Recipe
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Desserts, Sweets
Cuisine
Indian
Servings
4
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
1.5
cups
Mango Pulp
▢
¼
cup
Sago/Sabudhana
▢
1
cup
Milk
Boiled, Cooled Down
▢
1
cup
Water
▢
⅓
cup
Sugar
or as needed
▢
1
teaspoon
Ghee
▢
Few Cashews
▢
A Pinch of Cardamom Powder
COOK MODE
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Instructions
Wash the sago a couple of times in running water, drain off completely.
Add 1 cup or more of water along with a drop of ghee and pressure cook for 3-4 whistles. Let the pressure drop completely.
It should be completely transparent, which means it is cooked perfectly.
Once the sago is cooled down completely, add sugar. Mix well until the sugar is dissolved.
Add milk and mix well.
Finally add mango pulp along with cardamom powder and mix well.
Roast cashews in ghee and add them to the kheer. Adjust sweetness as needed.
Serve cold or at room temperature.
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