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This recipe is supposed to be here yesterday or someday before that. Because this is made on vaikasi visakam. Vaikasi visakam is lord murugan birthday. His birth star is visakam. We celebrate that day as his birhtday. We always make this mampaal as the sweet and offer lord murugan.
This is so easy to make, but it taste so heavenly. It has tons of mango flavour and lip smackingly good..I hope you will try this and let me know how it turns out..
Preparation Time : 10 mins
Cooking Time : 20 mins
Serves : 4 to 5
Ingredients:
Ripe Sweet Mangoes – 4 medium size
Jaggery – 2 cups grated
Water – 4 cups
Cardamom Powder / Yelakai podi – 1 tsp
Dry Ginger Powder / Chukku Podi – 1 tsp
Rice Flour – 3 tblspn
Method:
Cut both side of the ripe mangoes and cut in half. Reserve the seed. Do the same to all mangoes.
Take jaggery in a pot, add water and heat to melt. Once melted pour it over strainer and strain it.
Pour it back to the pot, add the ripe mangoes in the jaggery and boil it, cook till the mangoes are done.
Now take rice flour in a bowl and add some water. Mix well to dissolve.
Add the rice flour mix to the cooked mangoes and mix well. Cook for 5 mins.
Add in cardamom and dry ginger powder. Mix well.
Serve.
Pictorial:
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| Take all your ingredients |
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| Take a mango |
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| cut the top off |
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| cut in half |
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| then again in half |
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| all done |
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| take jaggery in a pot |
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| add water |
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| heat to dissolve |
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| place a strainer over a bowl |
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| pour the hot liquid |
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| all strained |
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| pour it back into the pot |
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| add the mangoes in |
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| bring it to boil |
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| simmer for a while |
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| now take rice flour in a bowl |
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| add water |
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| mix to dilute |
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| add the rice flour mix in the mango kaadi |
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| mix well so it gets thick |
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| all cooked |
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| add in cardamom powder |
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| add in dry ginger powder |
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| mix well |
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| done |
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| serve |
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Hi AArthi,
It looks yummy, but eating may be mess…. with mango seed right?
its really yummy ,Its a traditional recipe .I was searching for this recipe ,thanku
Hi.. Love the pot? Which brand pot is this? Is this cast iron?
Thanks for sharing this.