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Mapillai Samba Payasam Mix
4.9 · 121 reviews
Rs. 170.00
Net wt. 250 g
Mapillai Samba, the “bridegroom’s rice”, is a nutty red rice rich in minerals and antioxidants, traditionally served to build strength and known to support the nervous system.
Organically grown
No preservatives
FSSAI 12424999000820
Description
Mapillai Samba Payasam Mix — a festival dessert mix built on organically grown Mapillai Samba with whole moong dal and cardamom. The nutty "bridegroom's rice" makes a rich, wholesome payasam/kheer — just add jaggery and ghee.
Ingredients
Mapillai Samba Rice, Whole moong dal, Cardamom. Organically grown · 100% vegetarian · no preservatives, colours or flavourings.
Usage info — How to make Mapillai Samba payasam
- Take one cup of Payasam/Kheer mix. In a pressure cooker, add a tablespoon of ghee (or coconut oil), add the mix and lightly toss until fragrant.
- Add 6 cups boiling water and bring the mix to a boil. Pressure cook for 3–4 whistles.
- Open the pressure cooker, add 2 cups of jaggery to the boiling mix and dissolve well. Let it cook for 5–7 minutes. Switch off.
- Optionally, garnish with a tablespoon of fresh grated coconut and chopped cashews fried in ghee/coconut oil.
- Serve the delicious payasam/kheer warm.
Benefits
- Organically grown Mapillai Samba — dessert with minerals and fibre
- Cardamom already in the mix; sweeten naturally with jaggery
- No preservatives, colours or flavourings — 100% pure & natural
- A festival classic made weeknight-simple
Storage info
Store air tight in the fridge. Unopened, best within 3 months of the packed date; once opened, refrigerate air-tight and use within 3 weeks.
About Mapillai Samba
Mapillai Samba, the “bridegroom’s rice”, is a nutty red rice rich in minerals and antioxidants, traditionally served to build strength and known to support the nervous system.
Manufactured by
Grainland Foods LLP, 67, Venkatakrishna Road, Mandaveli, Chennai 600 028
78100 97277 · customer.care@wondrgrain.in
Reviews
What home cooks say
4.9
Based on 121 reviews
5.0
“Reminds me of my grandmother's kitchen. Thank you for bringing these grains back.”
5.0
“Weeknight lifesaver. Ten minutes from packet to plate and my parents approve, which says everything.”
5.0
“My kids finished it without complaints — that has never happened with healthy food before.”
Good to know
Questions, answered
How much jaggery do I add?
About 2 cups per cup of mix — taste and adjust. Country jaggery gives the deepest flavour.
Can I make it with milk?
Yes — replace part of the water with milk after pressure cooking, or finish with a swirl of coconut milk.
Is it enough for a festival crowd?
One 250 g pack serves 6–8 as dessert. For larger gatherings, cook two packs together.
Why whole moong dal?
Whole moong adds body and a gentle nuttiness that balances the jaggery — the traditional temple-style pairing.
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