Mango Payasam

Ingredients

• 1 tbsp ghee
• ¼ cup basmati rice
• 1 ½ liters whole milk
• ¾ tsp ground cardamom
• 1 pinch saffron threads, crushed
• ¼ cup white sugar
• ½ cup condensed milk
• Pinch of kosher salt
• ¼ cup slivered pistachios
• ¼ cup slivered almonds
• 1 cup alphonso or kesar mango pulp (see note)
• 1 cup chopped mango

Directions

1. To a large pot on medium heat, add the ghee. Once hot, add the rice, and toast for 1 minute, or until golden and aromatic.
2. Slowly pour in the milk, while stirring continuously. Bring the milk to a boil, then reduce the heat to low. Cook the rice uncovered for 45-50 minutes, stirring occasionally to ensure the milk doesn’t catch on the bottom of the pot, until very tender.
3. Using the back of a wooden spoon, mash some of the rice along the sides of the pot to break the grains.
4. Then stir in the ground cardamom, saffron, white sugar, condensed milk, and a pinch of kosher salt.
5. Remove from the heat, then stir in the pistachios, almonds, and mango pulp.
6. Serve warm or cold in glasses garnished with fresh mango and more nuts.

Mango pulp is a sweetened mango puree that comes tinned. It can be found at Asian grocery stores. If unavailable, feel free to puree fresh ripe mangoes for this recipe.