When Mango season comes in India,in our house every once in a week we prepare Mango rasayana .
Mango is loved by all and rasayana is really taste good.some including me can eat puri,chapati,dosa and
shavige with this.its a very yummy dessert too.Here(in USA) its really very easy to make this in any season as you get mango pulp and coconut milk in a can.But back in India it is little long procedure to follow.
1 cup thick coconut milk(1 can coconut milk)
1 cup mango pulp(approx 1/2 can mango pulp)/ required at least 2-4 mangos
1/2-3/4 cup jaggery(depends upon the sweetness of mango)
1tsp cardamon powder
1 tbsp dry fruits(fried in little ghee cashews and raisins,cut almonds and pista)
Procedure in makingg Coconut Milk:
Grind this coconut with 1/2 cup of water for 5 minutes.
Sieve this having a cheese cloth and squeeze the coconut to get coconut milk.
This coconut extract is called thick coconut milk.
Again take that same grated coconut and put in the blender and add 1/2 more cup of water and grind it for 5 more minutes.repeat the same procedure.this time the extract will be little thinner in consistency .
this coconut milk we use in payasa,gravy and rasayna's.
Procedure for making Mango Pulp:
Wash the mangoes neatly.Remove the upper stem on it.peel the mango and cut into small pieces,removing all plup from the seed too.The mango pieces you removed put 3/4 of it into the blender and grind it to smooth paste consistency.Now your mango plup is ready.remaining mango pieces you can add in mango rasayna(paysa) .
Method to prepare Mango Rasayana(paysa)