This sweet delicacy from southwest Indian is made from coconut milk and jaggery and is a lighter version compared to other ghee-sugar sweets.
By Prathima Rao
Maavina Hannina Rasayna
- Total Time: 15 mins
- Yield: 4 1x
Description
This sweet delicacy from southwest Indian is made from coconut milk and jaggery and is a lighter version compared to other ghee-sugar sweets.
Ingredients
Scale
- 4 cups mango pulp (ripe mangoes)
- 2 1/2 cups thick coconut milk (only freshly extracted coconut milk please)
- 3 cups jaggery powder or to taste
- 1/2 tsp cardamom powder (very optional)
- a pinch of salt (just a pinch does make a difference people!)
Instructions
To extract mango pulp
- Wash and wipe the mangoes dry. Slice off the top portion, slit them on either sides of the pit (not all the way through) and throw them all into the vessel. And now is the fun part. Start mashing them with your hand to extract as much pulp as possible. Some small pieces of the pulp remain and some are mashed into a smooth pulp. Thats how the consistency should be. Discard peels and pit. Some leave the pit along with the pulp and when relishing them the pulp is just chewed fro the pit. Do not eat the pit!
To extract the coconut milk
- Put the grated in a mixer, add some water & grind. Then transfer to sieve & press the mixture in the sieve to extract the coconut milk.
Proceed
- Mix the the freshly extracted coconut milk with the pulp. Add jaggery to taste, pinch of salt and cardamom powder if adding.
- Serve chilled or room temp as a dessert or with puris or neer dose.
Notes
No households measure the mango pulp or the extract. They just select as many mangoes as possible and add coconut milk to get required consistency. The right balance here is to select few mangoes that are sweet and also add some mangoes that are bit sour. This gives rasayana a tongue-tickling taste! Stays good for a day when refrigerated.
- Prep Time: 15 mins
- Category: Desser
- Cuisine: Indian
