Reduced Milk with Cardamom and Mango (Maangai Pal Paysam)

Photo: Randy Mayor; Styling: Kathleen Kanen, Eunice Mun

Raghavan Iyer enjoys this comforting dessert with chopped mango, but it's also delicious on its own. Sprinkle with ground cardamom, if you like.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 26%
  • Fat: 6.1g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.9g
  • Carbohydrate: 32.2g
  • Fiber: 1g
  • Cholesterol: 21mg
  • Iron: 0.2mg
  • Sodium: 168mg
  • Calcium: 262mg

Ingredients

  • 6 cups whole milk
  • 1/3 cup uncooked basmati rice
  • 1/2 cup nonfat sweetened condensed milk
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 2 cups chopped peeled mango (about 2 large)

Preparation

  1. 1. Combine whole milk and basmati rice in a large saucepan over medium-high heat. Bring to a boil, stirring constantly. Reduce heat to medium, and gently boil 40 minutes or until mixture thickens. (Mixture will be a chowderlike consistency.) Stir in sweetened condensed milk, cardamom, and salt; cook for 5 minutes, stirring constantly. Spoon 1/2 cup rice mixture into each of 8 dessert bowls. Top each serving with 1/4 cup chopped mango.
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Reduced Milk with Cardamom and Mango (Maangai Pal Paysam) Recipe at a Glance
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