Thai Style Mango Sticky Rice ( Khao Niew Ma-Muang)

While the Summer is ending and autumn is on its way,  we are going to miss the awesome weather, holidays, BBQ’s and of course the summer foods. Of all the summer foods in the earth, I love mangoes. It’s vibrant yellow color and the flavor are irresistible. There are so many kinds with different colors, shapes, texture and taste. I have never seen anybody disliking it. Such a wonderful fruit on earth. Gosh If we get this fruit year around!! Although we can find mangoes other times it’s just not that delicious and moreover it will be expensive..

Being a daughter to a mother who had spent most of her living in Kerala where you find abundant mangoes and jack fruit during summer I have grown eating mangoes in every styles. When we talk about unripe mangoes we find it as pickle, raita, chutney, salad or in curries. When it is ripened, it fits into beverages, desserts and also in curries. So divine!!
Now You would have been wondering why I am late to post mango recipes. Yes! I agree. My bad!
I was just eating myself and never thought of posting it. Then when suddenly mangoes vanished from market I started feeling something missing. While I was in that weird feeling last week I found  huge mangoes lying on the market. Yay!! So with no time I grabbed few and already I knew where all these mangoes are going to be :).  I have few mangoes recipes on draft which I will post in coming weeks. 
When I came across this Thai style Mango dessert I was so surprised ! I have tasted this rice pudding somewhere in our India but the combination of mango with it is simply Luscious & Yum!!

Servings: 3
Preparation time: 10 mins + 3 hrs soaking time
Cooking time: 30 mins
Level: Moderate
Mango 1 Medium, Ripened
Rice (Sticky/Glutinous) 1 Cup
Coconut Milk 1 Cup
Sugar 3 Tbsp
Salt a pinch
Nutmeg a pinch (Optional)
Water 1 cup
1. Chop the mango into cubes for toppings and few lengthy strips to decorate.
2. Soak the sticky rice in water for about 2 – 3 hrs.
3. Mix sugar and salt with the coconut milk.
4. Traditionally the rice is cooked in sticky rice steamer or normal steaming method. (See Notes). 
    But I found my way of cooking the rice more tasty and suiting our palate. My way : Rinse the
    rice and drain. Add 1 cup of water and cook for 3-4 mins. When it is boiling and tend to thick
    add half cup of coconut milk. Reduce the flame and cook till the rice becomes soft and thick.
    Again pour the remaining coconut milk and cook for 5- 6 mins. Sprinkle nutmeg powder and
    turn off the heat. Set aside to cool and absorb for 10-15 mins.
5. Take a bowl or serving plate. Ladle the cooked rice into the bowl or plate. Top with the cubed
    mangoes. Garnish with mint leaves or drops of coconut milk.
6. Serve warm or cold.

1. Adding nutmeg is not authentic. I once tried adding few spices and found nutmeg adds extra 
    flavor to the dessert. Its totally optional. You can also try adding cardamom which tastes more 
    like Indian dessert.
2. As I mentioned earlier the rice is traditionally steamed using steamer. It is done by pouring water 
    in a large pan and  spreading the rice on a bamboo steamer or using any thin cloth. Steam it for   
    about 30 mins. After taking out of steamer add the coconut milk to it.

Bread Pudding

Bread pudding is my childhood favourite. I used to get this during X’mas from a dear friend of mine from school. He used to make it by himself and that too an amazingly perfect pudding. After schooling neither of us had time for it. I’d wrote him couple of months ago and asked for the recipe. I got the reply with his recipe card yay!! ūüôā Tnx dude!

So now not wasting a single day I started making my bread pudding. Instead of steaming the pudding I have baked it.  It turned out very well.. As good as original recipe..
Every spoon full is a bliss & satisfying memory. This scrumptious dessert is all what we need at the end of a busy day. Stretch, relax & start diggin in the pudding.

Servings: 2-3Preparation time: 10 mins
Cooking time: 45 minutes
Level : Easy


Wheat bread/White bread 2 slices
Milk 1 Cup
Egg 2 nos
Sugar 1/2 Cup
Butter 1 Tbsp
Cinnamon Powder 1/4 Tsp
Raisins 2 Tbsp
  1. Preheat oven to 175¬į C. Grease the baking dish with butter or oil. I have used 630 ml rectangular glassware.
  2. Tear the bread into small cubes and place it in the baking dish.
  3. In a separate bowl whisk together the egg, milk, sugar, cinnamon powder and butter (Room temperature) for 5-7 mins.
  4. Sprinkle the raisins on the bread and pour the egg mixture to it evenly.
  5. Press down the bread to soak well.
  6. Place the dish in the center of middle rack and bake for 45 mins or bake till when a toothpick inserted in the center of the pudding comes out clean. 
  7. Serve warm or chill.

  1. Cut to desire shapes and pieces. Serve warm with ice cream on the top.
  2. Serve chill with condensed milk (or) whipped cream (or) honey (or) chocolate syrup (or) any other toppings of your kind. 


  1. If you want to make simple pudding avoid bread pieces. Use all other ingredients.
  2. Not only raisins you can also use any dried fruits to the pudding.

Ada Pradhaman

Here goes one of the mouth-watering dessert from Kerala “Ada pradhaman”. ¬†Ada pradhaman is cooked with Ada, Coconut milk and jaggery, in ¬†the form of a thick liquid. Ada is the flakes of cooked rice. In olden days,¬†Ada was made at home and used to make pradhaman. Nowadays we find readymade ada in¬†almost every stores. I have used readymade ada from the brand “Nirapara”. Pradhaman is similar to Payasam or Kheer but with more variety in terms of ingredients and the way it is made.

Servings:  6 cups              

Preparation Time: 30 mins
Cooking time: 40 mins
Level: Moderate

1)      Ada                                      50 gm   
2)      Thin Coconut milk               2 cups
3)      Thick Coconut milk             1 cup
4)      Jaggery                               200 gm
5)      Ghee                                   3 Tbsp
6)      Cashew nut/Almond           8 nos
7)      Cardamom                          2 nos
8)      Raisins                                2 Tbsp
1)¬†¬†¬†¬†¬†¬†Ada should be cooked separately prior to cooking¬†pradhaman.¬†¬†Since we are using readymade¬†ada, it will be best to cook them according to the instruction given in the packet. For ‚ÄúNirapara‚ÄĚada, you should wash the¬†ada¬†in normal water and soak them in boiled water for about 15¬†mins¬†and drain the water.
2)¬†¬†¬†¬†¬†¬†I have used coconut milk bought from stores. If you are having whole coconut, grate the coconut and sprinkle ¬Ĺ cup of warm water. Grind the grated coconut and squeeze them to get the thick milk. Keep it aside.¬†¬†Add one more cup of warm water to the coconut and grind again. Squeeze them as earlier to extract the thin coconut milk. Use muslin cloth to squeeze. Otherwise use hands.
3)      If you are going to use store brought coconut milk, you need to dilute them in order to get thin coconut milk.  For thin milk take 1 cup of coconut milk and add 1 cup of water to it. For thick milk you can use directly.
4)      Heat 2 cups of water in a pan and add the cooked ada to it. Cook them in medium heat.
5)¬†¬†¬†¬†¬†¬†Take another pan and melt the¬†jaggery¬†(Unrefined brown sugar) by adding ¬Ĺ cup of water
and filter using muslin cloth.
6)      When the ada starts boiling reduce the flame to low and add the jaggery (Unrefined brown sugar). Stir well.
7)      Add the thin coconut milk stirring continuously.
8)      Allow it to cook for 10-15 mins and check the ada. It should be soft.
9)      At this stage add the thick coconut milk stirring continuously.
10)   Bring to boil. Add crushed cardomoms and mix well
11)   Heat another pan with ghee. When ghee melts add the cashewnuts/chopped almonds, raisins and fry till it turns golden colour.
12)   Pour the ghee along with nuts into the pradhaman.
13)   Turn off the heat. Transfer to the serving bowl.

1)      Adjust the jaggery (Unrefined Brown sugar) according to your taste.
2)      It tastes best when used fresh coconut milk.
3)      I have used almonds here instead of cashewnuts. You can also use pistachios & coconut chips for garnishing.
4)      Serve them warm after meal.