Name: MANGO RASAYANA / AAMBYAACHI SHIKARAN recipe by Shobha Keshwani at BetterButter
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: Mangoes .... 2 (select very ripe ones); Jaggery ..... 1 or 2 tbsps (as per your liking and the sweetness of the mangoes.); Coconut milk .... 1/2 cup (you may use milk instead if you prefer); Cardamom powder .. 1/4 tsp; Salt .............. 1 pinch to balance the flavours.

ABOUT MANGO RASAYANA / AAMBYAACHI SHIKARAN RECIPE

This is a traditional recipe of aamras from Karnataka and Maharashtra. In Karnataka it is known as Rasayana while the Mumbaikars call it Aambyaachi Shikaran. It is basically mango pulp with some jaggery or sugar, milk or coconut milk and cardamom powder for flavoring. My personal preference is coconut milk any day. Shikaran or rasayana can be relished all by itself or eaten with neer dosa or puri. The traditional method of making it is by squeezing out the pulp from the ripe mangoes by hand but these days people just use a mixie. It is a perfect summer treat when mangoes are in season.

Ingredients Serving: 2

Mangoes .... 2 (select very ripe ones)
Jaggery ..... 1 or 2 tbsps (as per your liking and the sweetness of the mangoes.)
Coconut milk .... 1/2 cup (you may use milk instead if you prefer)
Cardamom powder .. 1/4 tsp
Salt .............. 1 pinch to balance the flavours.