Mambazha Payasam

Dissolve jaggery in a little water and place it on fire.

Strain it to get rid of the sediments. Keep it aside.

Peel off the skin of the mangoes and place them in a vessel (preferably Urali).

Add a little water and cook, till it is done.

Add the clear jaggery solution and mix well.

In order to avoid getting burnt to the bottom of the pan, add ghee and stir continuously.

Add cooked chowari and mix well.

Stir continuously.

When it starts to thicken, add the third extract of coconut milk and allow it to boil for about 10 mins.

Add the thin or second extract of coconut milk and boil for about 5 mins.

Finally, add thick or first extract of coconut milk.

Remove from flame.

Add powdered cardamom followed by cashews fried in ghee.

Enjoy the Mango Payasam (mambazha payasam)