Mango Pradhaman recipe | Pasta payasam

Mango pradhaman recipe | pasta payasam – Ada pradhaman style pasta payasam with jaggery and fresh mango. Delicious mango payasam recipe using pasta, jaggery and mango puree. Mango Pasta pradhaman recipe with full video and step-by-step pictures.

Mango is in full season now. In Hong Kong, we get few varieties of local mangoes in the market. I love the tiny mangoes and other few ones available in the local market. We have Mango Semiya payasam recipe in Jeyashri’s Kitchen. I have tried Mango pal payasam also for a cookery demo, in Singapore. I actually wanted to try Ada pradhaman with mangoes. But here I didn’t get the rice ada.

I had the tiny variety of shell pasta with me so I decided to use this for this Mango Pradhaman. Few months back we had a Men’s cookery competition in our friend’s community. The Winners team made Pasta pradhaman. So I also thought of trying the Mango pradhaman recipe using Pasta instead of rice ada. The Mango dessert turned out very well and we all liked it very much.

Check out our full collection of Indian Mango recipes.

Mango pradhaman recipe

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Mango pradhaman – Pasta pradhaman recipe

Delicious Jaggery based Mango dessert

Course Dessert, Sweet

Cuisine Indian

Keyword dessert, Festival recipes, Mango recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Jeyashri suresh

Ingredients

• 1 cup small variety pasta or rice ada
• 1 cup Mango puree
• ½ cup thin coconut milk
• 1 cup thick coconut milk
• 1 and 1/2 cup jaggery
• ½ cup water
• 2 pinches Cardamom powder
• 3 tbsp coconut bits
• Few cashew nuts
• 1 tbsp ghee
• A pinch of salt
• 2 tbsp fresh mango cubes

Instructions

• In a pan add 1 tbsp of ghee.
• Add the coconut bits. Fry this till golden brown and keep aside.
• In the same pan add the cashew nuts.
• Roast till golden brown and keep it aside.
• In the same pan add the pasta. Choose the small variety of pasta for this mango pradhaman.
• If using rice ada soak this for 10 minutes and then cook.
• Just saute the pasta in the pan for few seconds and add hot water to this.
• Add a pinch of salt.
• Cook till the pasta becomes soft.
• Rice ada cooks faster than pasta.
• Drain the water and keep this aside.
• In a pan add the jaggery and ½ cup of water.
• Boil till the jaggery melts.
• Filter the impurities if any and add them back to the pan.
• Add the cooked pasta or ada to this.
• Let this boil, now add ½ cup thin coconut milk.
• Mix well and boil for 5 minutes.
• Now add the thick coconut milk.
• Mix well and switch off the flame.
• The payasam may look a little thin but it will be fine after adding the mango puree.
• Add the cardamom powder, roasted cashew nuts, and coconut bits.
• Now add the mango puree. I used fresh mango puree from real fruits.
• If using store-bought ones, reduce the jaggery to 1 cup as the store-bought pulp has sugar in it.
• Mix well. Now add the cut mango bits. This step is optional.
• But it will give a nice taste while eating the payasam.
• Mango pradhaman | Pasta payasam is ready.

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Mango Pradhaman recipe - Pasta payasam - Indian Mango recipes

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Notes

1.Do not boil the pradhaman after adding the thick coconut milk.
2. If using pasta choose the small variety of pasta. I used the shell pasta.
3. Mango pradhaman tends to thicken as the pasta absorbs the sauce.

• In a pan add 1 tbsp of ghee.
• Add the coconut bits. Fry this till golden brown and keep aside.

• In the same pan add the cashew nuts.
• Roast till golden brown and keep it aside.

• In the same pan add the pasta. Choose the small variety of pasta for this mango pradhaman.
• If using rice ada soak this for 10 minutes and then cook.
• Just saute the pasta in the pan for few seconds and add hot water to this.
• Add a pinch of salt.

• Cook till the pasta becomes soft.
• Rice ada cooks faster than pasta.
• Drain the water and keep this aside.

• In a pan add the jaggery and ½ cup of water.
• Boil till the jaggery melts.
• Filter the impurities if any and add it back to the pan.

• Add the cooked pasta or ada to this.
• Let this boil, now add ½ cup thin coconut milk.
• Mix well and boil for 5 minutes.

• Now add the thick coconut milk.
• Mix well and switch off the flame.
• The payasam may look a little thin but it will be fine after adding the mango puree.

• The payasam may look little thin but it will be fine after adding the mango puree.
• Now add the mango puree. I used fresh mango puree from real fruits.
• If using store bought ones, reduce the jaggery to 1 cup as the store-bought pulp has sugar in it.

• Add the cardamom powder, roasted cashew nuts and coconut bits.
• Mix well

• Now add the cut mango bits. This step is optional.
• But it will give a nice taste while eating the payasam.

• Mango pradhaman | Pasta payasam is ready.