Mango Payasam Panacotta
Mango Payasam Panacotta is a layered payasam and mango puree. This drink is perfect for hot summer days. It is also garnished with crunchy almonds to give it a flavour. Treat yourself Mango Payasam Panacotta with the goodness of a lot of dry fruits.
Mango Payasam Panacotta

- Italian


- 1-2

Cooking Time

-30 Min


- Medium

Preparation Time

- 10-12 Min


  • 1 cup split yellow gram
  • ½ ltr milk
  • 1 tsp cardamom powder
  • 1 tbsp ghee
  • 50 gm Refined flour
  • 25 gm chilled butter
  • ½ cup Desiccated coconut
  • ½ cup brown sugar
  • ½ cup chopped nuts
  • ½ cup jaggery
  • ½ cup Fresh cream
  • 3 tsp gelatin
  • 1 cup Mango puree
  • Water as required


  1. 1

    Procedure to make Recipe mango payasam: In a heated pan add yellow gram split and roast it.
  2. 2

    In a heated pan add milk, cardamom powder and let it cook.
  3. 3

    To the dal add butter and keep stirring.
  4. 4

    Add water and mix it.
  5. 5

    In a bowl add flour, chilled butter and crumble it.
  6. 6

    Add desiccated coconut, brown sugar, chopped nuts and mix it.
  7. 7

    On a silicon, mat add the crumble and bake it in the oven at 150' C - 160' C for 15 - 20 minutes.
  8. 8

    To the kheer add dal, jaggery, fresh cream and mix it.
  9. 9

    Chill the dal payasam in the refrigerator.
  10. 10

    Add gelatin to the chilled dal payasam and mix it.
  11. 11

    Add the mixture in a glass and refrigerate it.
  12. 12

    To the mango puree add gelatin and mix it.
  13. 13

    Layer the glass with mango puree and refrigerate again.
  14. 14

    Add two layers of dal payasam and mango puree to the glass.
  15. 15

    Add baked crumble over it.
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Rakhee Vaswani


Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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