This is a signature dessert from Kerala, also known as ‘MambazaPradamun’ It is a bit time consuming and laborious but totally worth the labour and worth the calories too!
- Ripe mangoes: 2 large
- Jaggery: 2 cups powdered coarsely
- Nuts (cashew and raisins): chopped fine ¼ cup
- Pure ghee: 5 tbsp
- Fresh coconut: 2 or 3, depending on the size.
- Cardamom: 4-5. Powder fine
Note: You can use readymade coconut milk, but the freshly squeezed one always tastes better.
- Break 2 coconuts and save ¼ of one coconut. Chop the ¼ coconut into very tiny pieces. Keep aside.
- Grate the remaining coconut and strain through a sieve. This is the first milk. Press down to get as much as possible. Keep aside this first milk.
- Add a little water to the strained coconut, mix well and again strain through a sieve, this is the second milk. Keep aside.
- Peel and chop the mangoes into large pieces and make a puree. Keep aside.
- Heat the jaggery in one cup of water till it is completely dissolved. Keep aside to cool.
- After it is cooled, strain the jaggery water to remove any dirt particles. Keep aside
- In a wok, heat 2tbsp ghee and add the mango puree. Cook on a gentle flame stirring constantly till it starts thickening.
- Add the jaggery water slowly and keep stirring on a gentle flame. When the mixture starts thickening add 2 more tbsp ghee and keep stirring till it becomes jam- like in consistency.
Note: It takes a while to reach this stage so you have to be patient.
- Add the second coconut milk and stir gently. Take care that the flame has to be very low.
- Simmer for 2-3 minutes, take off the fire, and add the first coconut milk and the cardamom. Stir gently and keep aside to cool.
- In a wok heat 1 tbsp ghee and fry the nuts and the finely chopped coconut and transfer into the kheer.
- This kheer tastes delicious both hot and cold.