Part I: On the food trail

She says of this offering: "It is simply heavenly; biting into mango pieces in between the creamy smoothness of the payasam. This dessert is best made not too sweet or rich, taking care not to overpower the flavour of the mango and to allow the natural flavour to come through."

Mamidipandu Payasam
(Aam Ka Kheer)

Ingredients
1 cup ripe mango puree
A few mango pieces for garnish
1/2 litre milk (Sailu used low fat)
1/3 cup rice
4-5 tablespoons sugar
A pinch of salt
1 tablespoon ghee
7-8 cashew nuts
10-12 raisins
1/2 teaspoon cardamom powder

Method
Soak rice in water for 15 minutes. Bring milk to a boil in a non-stick saucepan. Drain water from the rice and add to the boiling milk.

Reduce heat and let the rice cook, stirring continuously till the rice is soft. Now add the sugar and keep stirring until the mixture thickens. Remove from heat and cool. Fry the raisins and cashew nuts in a tablespoon of ghee till light brown and combine with the cooked rice. Swirl in the mango puree, salt and cardamom powder. Garnish with cashew nuts, raisins and mango pieces. Serve chilled.

The original and much heavier recipe Sailu modified this from called for the use of whole milk, 1/2 cup condensed milk, 1/2 cup sugar, mango essence (3-4 drops), a pinch of saffron and almonds.