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.