Mukkani payasam recipe

Ingredients

• 1 cup Jowar Rice (Rinse and soak for 2 hours before cooking)
• 2 cups Water (For soaking the rice)
• 0.5 liter Full Cream Milk (Fresh milk gives the best texture)
• 2 Cardamom Pods (Crushed before adding to milk)
• 3 tablespoons Condensed Milk (Provides sweetness and richness; can replace with sugar or jaggery)
• 1 medium Mango (Peeled and diced, about 200 g)
• 1 medium Banana (Ripe, mashed; add ghee while blending)
• 3 small pieces Jackfruit Pulp (Remove seeds, about 100 g total)
• 2 tablespoons Ghee (Added to banana puree for richness)
• 2 tablespoons Mixed Nuts and Dry Fruits (Chopped; optional garnish)
• 1-2 tablespoons Sugar (Add only if extra sweetness is needed)

Instructions

1. Soak the Rice

   Measure 1 cup of jowar rice, rinse it, and soak in 2 cups of water for 2 hours at room temperature.

   Time: PT5M

2. Boil Milk with Cardamom

   In a small pot, pour 0.5 L full‑cream milk, add the crushed cardamom pods, and bring to a gentle boil over medium heat, stirring occasionally.

   Time: PT10M

   Temperature: 90°C

3. Add Condensed Milk

   When the milk reaches a boil, stir in 3 Tbsp condensed milk (or sugar/jaggery) until fully dissolved, then turn off the heat.

   Time: PT2M

4. Cool and Chill Milk Base

   Allow the milk mixture to come to room temperature, then cover and refrigerate for 2 hours.

   Time: PT2H

5. Cook the Soaked Rice

   Drain the soaked rice, add 1 cup water to a clean pot, bring to a boil, then simmer covered for 15 minutes until the rice is soft.

   Time: PT15M

   Temperature: 100°C

6. Cool the Cooked Rice

   Transfer the cooked rice to a mixing bowl and spread it out to cool to room temperature.

   Time: PT5M

7. Prepare Fruit Purees

   Peel and dice the mango, banana and jackfruit. Blend each fruit separately into a smooth puree; while blending the banana, add 2 Tbsp ghee.

   Time: PT10M

8. Combine All Components

   In a large mixing bowl, combine the chilled milk base, cooled rice, and the three fruit purees. Mix thoroughly. Taste and, if needed, add 1‑2 Tbsp sugar for extra sweetness.

   Time: PT5M

9. Add Nuts and Dry Fruits

   Sprinkle the chopped mixed nuts and dry fruits on top of the payasam.

   Time: PT2M

10. Serve Chilled

    Serve the payasam chilled, optionally garnished with extra mango or banana slices.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

45 g

Fat

6 g

Fiber

3 g

Ingredient Substitutions

• Instead of Jowar Rice: Short grain rice, Basmati rice
• Instead of Full Cream Milk: Whole milk
• Instead of Condensed Milk: Granulated sugar (2 tbsp), Jaggery (2 tbsp)
• Instead of Ghee: Unsalted butter (2 tbsp)

Equipment Needed

• Measuring Cup
• Small Pot
• Blender
• Mixing Bowl
• Spatula
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Soaking the rice for 2 hours
• Boiling the milk with cardamom
• Chilling the milk base for 2 hours
• Cooking the rice until soft
• Blending the fruit purees
• Thoroughly mixing all components

Chef Tips from the Video

• Use fully ripe mango for maximum sweetness and aroma.
• Adding ghee to the banana puree gives a richer, buttery flavor.
• Chilling the payasam for at least 2 hours enhances the melding of flavors.
• Garnish with fresh fruit slices and a drizzle of ghee for an elegant presentation.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3‑4 days.

Freezer: Not recommended; texture may separate.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the milk base and refrigerate it a day ahead.
• Cook the rice and keep it chilled; combine with fruit purees just before serving.
• Fruit purees can be made up to 12 hours in advance and stored in the fridge.

Frequently Asked Questions