How to make Mango And Brown Rice Payasam In Chocolate Cups Wit -

Healthy payasam served in an innovative way

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mango Pulp (मैंगो पल्प), Brown Rice (ब्राउन राइस )

Cuisine : Fusion

Course : Desserts

For more recipes related to Mango And Brown Rice Payasam In Chocolate Cups Wit checkout Mango Mazaa, Singaporean Mango Jelly, Mango Cheesecake, Mango Cream . You can also find more Desserts recipes like Lion’s Milk Thanjavur Thengaipuri Orange and Lemon Fondant Tea Cake Anjeer Rabdi

Mango And Brown Rice Payasam In Chocolate Cups Wit

Mango And Brown Rice Payasam In Chocolate Cups Wit Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mango And Brown Rice Payasam In Chocolate Cups Wit Recipe

  • Mango Pulp 1 cup

  • Brown Rice soaked 4 tablespoons

  • Dark chocolate grated 1 cup

  • Jamuns 8-10

  • Ghee 1 tablespoon

  • Milk 2 cup

  • Jaggery (gur) grated 1/2 cup

  • Thick coconut milk 1/2 cup

  • Green cardamom powder 1/4 teaspoon

  • Sugar 4 tablespoons

  • Liquid glucose 2 teaspoons

  • Fresh mint sprigs for garnish


Step 1

Heat ghee in a non stick pan. Drain and grind the rice to a coarse powder. Add rice powder to the pan and sauté for 2-3 minutes.

Step 2

Add milk and cook till the rice is completely cooked. If you feel the mixture is too thick, you can add some more milk.

Step 3

Once the rice is cooked, add jaggery, coconut milk, cardamom powder and mix well. Take the pan off the heat and allow to cool.

Step 4

Add the mango pulp and mix well. Refrigerate for 10-15 minutes.

Step 5

Melt chocolate in the microwave on HIGH for 1 minute. Cool down to room temperature, stirring continuously.

Step 6

Once the chocolate is completely cooled, line 8 silicon cupcake moulds with the chocolate and set them in refrigerator for 10-15 minutes.

Step 7

To make jamun jam, deseed the jamuns and puree them in a blender.

Step 8

Transfer the puree in a non stick pan along with the sugar and cook till sugar reaches one string consistency.

Step 9

Take the pan off the heat and add liquid glucose. Mix well and set aside for some time.

Step 10

Pour the payasam in chocolate cups and serve chilled garnished with mint sprig and jamun jam.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.