 Mampaza Payasam - chundan mampazhame, kilichundam mampazhame
Select fleshy, juicy fruit.
There are 2 methods, one with cooked mampazam & the other with the uncooked fruit - this is called Mangola.
Consistemcy can be adjusted to individual preference.
Mampaza paysam:
Sugar quantity depends on how sweet the fruit is.
Ripe big fruit - 1 (2 medium or 3 small)
Ghee – 2 tbsp
Sugar - 3 tbsp ( more or less is optional)
Coconut - ½ cup
Add 2 cups warm water to coconut & extract milk.
Peel & chop mampazam into small pieces.
In a vessel, heat ghee & add fruit pieces.
Fry on a low fire carefully, till they start becoming soft.
Add sugar & cook on a low fire till they blend well with sugar & become mushy.
Add coconut milk & in 2,3 mts, remove from stove.
Stir continuously for a few minutes till the mixture becomes homogeneous.
No flavouring is necessary, since mampaza flavour will be masked.
Mangola:
Ripe big fruit - 1 (2 medium or 3 small)
Sugar - 3 tbsp ( more or less is optional)
Cold milk - 2 – 3 cups ( depending on how thick you like it)
Peel & chop the fruit fine.
Add sugar, milk & liquidise.
Serve chilled.
Note:
In both the recipes, milk & coconut milk are interchangeable.
In the first recipe, add milk only after removing from the stove – otherwise the mixture is likely to curdle.
When serving for parties, ¼ tsp saffron, warmed & powdered and or 2,3 grains of pachai kalpuram can be added for extra flavour – this is optional.
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