Here we are at the final week of Blogging Marathon #100. This month is quite special as we completed 100 months of blogging as a group and we are forever grateful to Srivalli for starting this. Not only we log together, we also get together every two years and have so much fun. To end the month, I chose No Cook dishes as part of Kid’s Delight, again another series started by Srivalli. When summer comes, it becomes so hot that you never want to go into the kitchen. But the kid’s holidays are at the same time and you need to whip up snacks for them on a daily basis. I buy snacks very rarely and try to make anything Sruti loves at home. So how to keep up with kiddo’s snacking along with my aversion to enter kitchen? That is where these no cook desserts or snacks come into picture.
Salads, fruit salads, sandwiches are nice way of treating them. And not to forget the amazing fruit based beverages or ice cream based beverages. This week my first post is a delicious dessert from Karnataka called as Mango rasayana / shikarni/ seekarne. This is a combination of ripe mangoes, coconut milk and jaggery. I am part of Jayashree’s group Bon Appetite in Whatsapp and we have so much discussion of food. That is how I chanced upon this mango rasayana recipe. I made it within the end of the week. I made a small batch with just two small mangoes and 1/4 cup of coconut. Before I could take a snap with my phone, the whole bowl got over. This itself will tell you how tasty the dish is. I had a spoonful for taste and the remaining was relished by Sruti.
I had everything chilled before assembling so the dessert was ready to serve as soon as it got assembled. The preparation of this rasayana is quite rustic. The mango along with the seed is dropped into the thick coconut milk and the peels into thin coconut milk. You need to use your hand to knead the fruits into the milk and the seed is left inside the milk too. Jaggery and cardamom are added and even more cubed mango added as topping. This sings of mango, so make sure to use a sweet one. If it is sour, then adjust the jaggery quantity.
Mango – 2
Grated Coconut – 1/4 cup. tightly packed
Jaggery – 2 tbs or more
Cardamom Powder – 1/4 tsp
Grind the coconut and extract thick milk.
Next add enough water to make a thinner second milk.
Set them aside. Or refrigerate.
Peel one mango, cube the flesh and add the peels to the second milk.
Set the cubes aside or refrigerate until serving.
Peel the second mango, add the peels to the thin milk and add the whole mango to the thicker milk. Add the seed of the first mango to the thick milk.
use your hand and knead the fruit into the milk. The milk will become thicker as you knead.
Do the same way with the peels and the thin milk to extract as much flavour as possible.
Now filter the thin milk, discard the peels and add ithe milk to the bowl with the mangoes and thick milk.
Add jaggery and cardamom powder and mix well.
Finally add the cubed mangoes and serve it immediately.