Ingredients
▢3 medium sized alphonso mangoes or any sweet variety of juicy & pulpy mangoes
▢¾ cup thick coconut milk - can add less if required
▢½ teaspoon cardamom powder
▢2 tablespoons jaggery powder - optional, can also add sugar
Instructions
Preparation To Make Mango Rasayana
Rinse and wipe dry 3 medium sized mangoes. Then peel them and take in a bowl.
With clean hands squeeze the mangoes. The juice and pulp will fall in the bowl. Make sure you squeeze the mango well along with its stone (seed). Discard the stones (seeds).
Making Mango Rasayana
Now add ½ teaspoon cardamom powder and 2 tablespoons powdered jaggery. Instead of jaggery you can add sugar.
Mix very well till all the jaggery dissolves.
Now add ¾ cup thick coconut milk.
Begin to mix very well. Since the mangoes were juicy, I have not added any water. However if you want you can add some water.
Mix till everything is blended well. If not serving mango rasayana immediately, then keep covered in the refrigerator.
Serve mango rasayana in bowls. It can be had plain or with pooris, chapatis or neer dosa.
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