Amba Rasayan is a konkan recipe which I adapted from Sanjeev Kapoor cookbook. Where Amba means Mangoes and Rasayan means juice, where ripe mango is chopped and soaked in the sweetened coconut milk. This quick fix dessert takes hardly 10 minutes to prepare and taste best when serve chilled. This dessert can be prepared with fresh coconut milk or store bought one and sweetened with natural sweeter jaggery. I am happy to share this recipe for Blogging Marathon under the theme ” Cook with cookbook”. To make it more interesting Valli has narrowed down the theme with list of ingredients (Toor dal, Channa dal, Jaggary, Pumpkin, Pear, Strawberry, Ripe or unripe mangoes, Bottle gourd, Greens, Milk, Paneer) and we have to choose atleast two ingredients from the list and choose the recipe from the book with selected ingredients. For this recipe, I have chosen Mango and Jaggery combination from the list… Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 29
Preparation time: 10 ~ 15 minutes
Serves: 4 ~ 5
Sources: Konkan Cookbook written by Sanjeev Kapoor
4 ~ 5 medium size ripe mango, cut into small cubes
½ cup grated jaggery
3 cups coconut milk ( Check here )
¼ tsp cardamon powder
1) In a large bowl, combine jagery and coconut mik and stir till jaggery dissolves. Strain the mixture.
2) Add mango pieces and green cardamom powder. Stir and refridgerate. Serve chilled.