Low Cal Mango Sticky Rice Paal Payasam

Nutrition values are AI-estimated based on ingredients.

• 200ml skim milk
• 100ml coconut milk
• Stevia to taste
• 1 tsp cornstarch
• 2 tbsp skim milk
• 1 tsp ghee
• 40g dry shirataki rice
• A pinch of cardamom powder
• 100g sweet mango, thinly sliced
• A small sprinkling of black and white sesame seeds

1. 1Combine 200ml skim milk, 100ml coconut milk, and stevia to taste in a saucepan.
2. 2Heat the milk mixture on medium until it just comes to a light simmer and begins to thicken slightly.
3. 3Remove two-thirds of this mixture and set aside as the main sauce for serving.
4. 4To the remaining one-third of the milk mixture in the pan, add the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp skim milk) and stir on low heat until it thickens into a pourable sauce.
5. 5Remove the thickened sauce from heat and keep aside.
6. 6In a separate pan, heat 1 tsp ghee.
7. 7Add 40g dry shirataki rice to the hot ghee and cook for 2 minutes until fragrant and slightly golden.
8. 8Pour the reserved two-thirds milk mixture into the pan with the cooked shirataki rice.
9. 9Cook on low flame, stirring occasionally, until the rice absorbs almost all the liquid and becomes creamy.
10. 10Add a pinch of cardamom powder if using, and mix well.
11. 11Transfer the cooked rice mixture to a bowl and allow to cool slightly.
12. 12Serve the cooled rice with generously sliced sweet mango and the thick coconut sauce spooned over the top.
13. 13Garnish the assembled dessert with a small sprinkling of black and white sesame seeds.

These instructions are our analysis of the original video. Watch on YouTube →