Mavina hannina rasayana recipe | How to make mavina hannina seekarane | Mangalore style aam ras
By Latha on June 5th, 2018
Mavina hannina rasayana or mavina hannina seekarane recipe explained with step by step pictures. Mavina hannina rasayana or mangalore style aam ras is prepared using Mango, jaggery and coconut. Mavina hannina rasayana is a very tasty recipe. And is generally served with either neer dose or thin poha or akki shavige.
This mavina hannina rasayana is very popular across Karavali region of Karnataka. Mavina hannina rasayana is familiar by name seekarane in other parts of Karnataka. Seekarane recipe is little different than rasayana. In seekarane little coconut and little cow milk is used. And seekarane is served with either poori or chapathi or obbattu.
Mango season is going on. And if you are looking for more mango recipes then do check our mavina hannina sasive, Mango pickle, Raw mango rasam, Mango curry, Mango popsicles and Raw mango chutney recipes. I am planning to post more MAngo recipes this year.
If you are looking for more sweet recipes then do check our saat or badusha, kayi holige, rave unde or rava laddu, badam puri recipe, halu bai, pineapple payasa, mungdal payasa, Shavige payasa, hurigadale unde or fried gram laddu, kesari bath, easy carrot halwa, easy milk peda and coconut burfi recipes. I have shared a video on how to chop the mangoes easily, which I have embedded it below. Kindly have a look.
Preparation time: 20 min
Cooking time: 0 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 2 mangoes
- 3/4 cup grated coconut or 1/2 cup coconut milk
- 1/4 cup jaggery (adjust as per your taste)
- 1/2 cup water
- A pinch of salt.
Instructions for making mavina hannina rasayana:
- Rinse and take the mangoes. Good quality mangoes are very important to prepare tasty rasayana or seekarane.
- Cut the mangoes and slice it as shown in the picture. Refer the video given above in the description part.
- Next using a spoon, take out the mango pulp and put it in a container. Please note, mangoes are not mashed for rasayana instead mango is finely chopped.
- Chop the pulp, which is near the seed (vate or goratu) and add them as well.
- Next add in powdered jaggery the same container. Please note, amount of jaggery depends on the sweetness of Mango.
- Take grated coconut in a mixer grinder. Use required water and grind until smooth paste.
- Take the coconut paste in a thin cotton cloth, squeeze it and extract the coconut milk.
- And then add the coconut milk into the container, which has jaggery and Mango pulp.
- Add in a pinch of salt and give a good mix.
- Rasayana is ready and I served it with neer dose.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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