Ingredients:2 - mangoes (medium sized)
1/2 cup - milk
1/2 tsp - powdered cardamom/elaichi
8 to 10 - cashews soaked in warm water for about 30 mins
1/2 tsp - ghee/clarified butter
1 to 2 tsp - mixed nuts(cashews/almonds) and raisins
sugar, as per taste
Preparation:1.Peel the skin off the mangoes and chop the pulp into very tiny pieces;
2.You could even mash the pulp coarsely with your hands;
3.Add sugar, elaichi, mix well and keep aside.
4.Heat ghee in a small pan and add the nuts and raisins.
5.Roast them for a minute and add to the mango mixture.
6.Grind the soaked cashews to a smooth paste with some milk and add to the mango mixture;
7.Cashews give thickness and richness to the rasaaina.
8.Just before serving, add the milk and mix well;
9.Make sure NOT to add milk much ahead of time...
10.The milk would curdle if the mangoes are very sour.
11.Pour into individual bowls and serve with pooris/chapatis or as a dessert.
1/2 cup - milk
1/2 tsp - powdered cardamom/elaichi
8 to 10 - cashews soaked in warm water for about 30 mins
1/2 tsp - ghee/clarified butter
1 to 2 tsp - mixed nuts(cashews/almonds) and raisins
sugar, as per taste
Preparation:1.Peel the skin off the mangoes and chop the pulp into very tiny pieces;
2.You could even mash the pulp coarsely with your hands;
3.Add sugar, elaichi, mix well and keep aside.
4.Heat ghee in a small pan and add the nuts and raisins.
5.Roast them for a minute and add to the mango mixture.
6.Grind the soaked cashews to a smooth paste with some milk and add to the mango mixture;
7.Cashews give thickness and richness to the rasaaina.
8.Just before serving, add the milk and mix well;
9.Make sure NOT to add milk much ahead of time...
10.The milk would curdle if the mangoes are very sour.
11.Pour into individual bowls and serve with pooris/chapatis or as a dessert.
No comments:
Post a Comment