Fruits:
Mangoes: Sweet fully ripened mangoes such as Alphonso or banganapalli.
Rice: Raw rice is used.
Diary: Whole milk is used. Condensed milk is also used.
Sweeteners: White sugar is used. Brown sugar can also be used.
Nuts and dry Fruits: Cashews, dry grapes are used.
Spices: Javitri, cardamom is used.
Oils and fats: Ghee is used and there is no alternative.
Storage: Mango Sadam is best eaten when cold. Stays good for 2 days in the refrigerator.
Vegan:
- Replace dairy milk with almond or cashew milk. Oat milk can also be used.
- Don't use condensed milk. Increase the quantity of sugar used.
- Replace ghee with almond or cashew butter.
Equipment required: 3 Ltr pressure cooker, seasoning pan
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Pre - Preparation:
Wash and remove the pulp from a medium-sized mango.
Recipe:
|
| Mango rice |
Total time taken - 30 minutes
No. Of servings - 5
1 cup = 200ml
Ingredients with measurements:
Raw rice - 1 cup
Mango pulp - from 1 medium-sized mango approx 1 cup
Condensed milk - 1/4 cup
Sugar - 1.5 cup
Whole milk - 3 cups
Tempering:
Ghee - 2 tbsp
Cashews - a few
Cardamom - 3 pods
Raisins - a few
Almonds - a few(optional)
Javitri - 2 strands
Saffron 2 or 3 strands soaked in a tbsp of milk.
Directions:
1. Soak raw rice in milk for 30 minutes.
2. Pressure cook rice for 3 whistles in medium-low flame.
3. Allow the pressure to settle down.
4. Open the lid, add sugar, condensed milk to the cooked rice.
5. Switch on the gas and cook the rice till everything gets mixed and becomes thick, taking enough care that rice doesn't gets stick to the bottom.
6. Add mango pulp, saffron milk, lower the flame and give a good stir.
7. Now when everything gets mixed, switch off the gas. Remove the pan from the fire
8. Take a seasoning pan, add ingredients under' tempering'.
9. Pour the tempering over the rice.
Notes:
A tbsp or two of grated coconut can be added to the tempering.
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