Tag Archives: banana kheer

Apr14

Mukkani Payasam / Tri-Fruit Kheer

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Payasam is a must in all tamil festival offerings and meals, may be a festival, family function. Usually I used to prepare a Tamil Vegetarian meals that I serve in Banana leaf for Tamil New Year, but this year thought of curating a special dish for Tamil New Year.

Here came the concept “Mukkani” in my mind, Mukkani means Tri-Fruit. In Tamil literature, Mukkani / Tri-Fruit refers to Mangoes, Jack fruit and Bananas. As these fruits are seasonal and available all together at this summer, thought of preparing a dessert with these fruits which resulted in my MUKKANI PAYASAM / TRI-FRUIT KHEER.

Taking it to Fiesta Friday #167 hosted by Angie@thenovicegarderner.

CLICK HERE for more Payasam / Kheer recipes and CLICK HERE for more Summer recipes.

Mukkani Payasam is a rich, delicious, flavorful and heavenly dish that can be served as a dessert in meals or as an offering to God. Give a try, as these fruits will available only in this summer, don’t miss it…

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Mukkani Payasam / Tri-Fruit Kheer

Ingredients:

  • Mango – ½ no
  • Jack Fruit – 3 nos
  • Banana – 1 no (big)
  • Milk – ½ litre (full fat milk)
  • Raw rice – 2 tbsp
  • Cardamom powder – ¼ tsp
  • Sugar – 3 tbsp
  • Ghee / Clarified butter – 2 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 5 nos

Making of Mukkani Payasam / Tri-Fruit Kheer –

Preparation:

  • Peel and roughly chop half the quantity of mango and banana, de-seed the jack fruit and grind these all together to a fine paste with a tbsp of milk.
  • Finely chop the leftover mangoes, banana and jack fruit (lengthwise) and keep it aside.
  • Grind the rice to a coarse powder and keep it aside.
  • Boil the milk in heavy bottomed vessel, add the cardamom powder once the milk got boiled.
  • Add the coarsely ground rice to the milk and let it boil.
  • Cook in low flame until the rice boils completely and milk reduces to half the quantity.
  • Meanwhile heat a tbsp of ghee/clarified butter in a small kadai, roast the cashew nuts and raisins until they turn golden brown in color.
  • Remove it to a bowl.
  • Pour the leftover ghee/clarified butter to the same kadai, roast the finely chopped fruits (banana, jack fruit and mangoes) until they turn golden brown.
  • Once the rice is boiled, add sugar followed by the roasted cashew nuts and raisins along with the ghee/clarified butter, give a stir and cook in low flame for 2 mins.
  • Turn of the flame, add the roasted fruits, give a stir.
  • Transfer it to a bowl.

Serve hot or bring it to room temperature, refrigerate and serve chilled. Garnish with roasted fruits before you serve.