MAVINA HANNINA RASAYANA
A menu for a festive occasion at home was planned taking our Chef Bhattru's suggestions into consideration. Bhattru's idea of serving Mavina Hannina Rasayana as a dip for the gorgeous Obbattus was a great hit among the invitees. An additional serving of the ambrosial Rasayana was also served for dessert on demand! Bhattru gave me the know how of the recipe and added that the delicious Mavina Hannina Rasayana could be served with Dosas and Shyavige too. Here is Bhattru's recipe for the mouth watering Mavina Hannina Rasayana.
INGREDIENTS
Ripe and sweet mangoes - 3
Coconut - 1
Cardamom powder - 1 pinch
Sugar/ Powdered jaggery - to taste
Saffron strands - a few
METHOD
1. Wash, cut and scoop out the mango pulp into a bowl.
2. Squeeze out the juice from the seeds and save it along with the pulp.
3. Break and grate the fresh coconut and allow it to soak in a sprinkle of warm water for ten minutes.
4. Grind the soaked coconut gratings very smoothly adding little water.
5. Pass the ground coconut paste through a sieve which has fine mesh and collect the thick milk. Squeeze out all the coconut milk by pressing it with the back of a ladle or by using your clean hand.
6. Blend the mango pulp, coconut milk, sugar/powdered jaggery and cardamom powder together into a smooth and thick Rasayana.
7. Top it with a few pre soaked saffron strands.
I excluded sugar/ powdered jaggery because the Raspuri mangoes I used were very sweet.
Enjoy the Mavina Hannina Rasayana chilled.
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