Maavina Hannu(Mango) Rasayana

Mango season!! Time to celebrate the King of fruits. Simple, but yummy recipe for the day, Mango Rasayana. Rasayana in Sanskrit meaning “essence”. A rasayana can be made of any fruit that can be made into a pulp, like bananas, mangoes, even really ripe jackfruit. I am not sure but I think the difference between a “seekarane” and “rasayana” is the addition of a liquid element. I do need to do a bit of research on that. 

I prefer the Indian variety of mangoes for this recipe, like the kesar or raspuri. They have a load of flavor. My Atulfo mango( picturized) is but a poor substitute. 

Really simple recipe with only 4 ingredients-

  1. 2 mangoes- peeled and pulped( or use the Alphonso pulp in a tin)
  2. Coconut milk- 1/2 cup( fresh tastes best) but low fat tinned is also okay
  3. Jaggery- 1/4 cup powdered( or honey)
  4. Cardamom powder- 1/4 tsp

Mix all the ingredients. Serve chilled. Or with hot pooris.

Note- there is this liquid variety of Jaggery available in Mangalore stores in Bangalore called- Joni bella. It’s really flavorful and is much more easy to use than regular jaggery. Do check it out if you get a chance. 

Appe Payasa/ Appi Payasa

1. Chiroti Rave- 2 cups
2. Salt- a Pinch
3. Low fat milk- 1/2 gallon
4. Condensed Milk- 1 tin
5. Cashewnuts- 10 to 12( broken into small pieces)
6. Raisins- 10 to 15
7. Ghee- 1 Tbsp
8. Saffron- a few strands, soaked in a cup of milk
9. Cardamom- 4 pods, powdered
10. Oil- To fry Pooris

Heat the milk in a thick bottomed pan. In the meanwhile, make a firm dough of the Chiroti rave, salt and a teaspoon of ghee, with luke warm water. The consistency should be like poori dough, a bit hard. Make normal sized pooris from the dough and deep fry them in hot oil till they are golden brown and very crispy. Crush the pooris into small pieces and keep them ready.

Fry the raisins and cashews in ghee and keep aside. When the milk starts bubbling add the condensed milk, saffron and cardamom powder. Stir well and add the crushed pooris. Keep stirring the mixture occasionally to avoid the milk getting burnt. Add the fried cashews and raisins. The Payasa is done when the poori pieces absorb milk and start thickening. This payasa tastes better when it is eaten after 3 to 4 hours after making it, because the poori pieces would have absorbed more milk. It tastes great if it is chilled too.

Alternate method-
If you do not have condensed milk, use 1 gallon of regular milk and 2 cups sugar. Boil the milk, on a low flame stirring occasionally, till it reduces to about 3/4 gallon. Then add the sugar, and follow the method as above.

Badami Payasa


One of my all time favorite snacks is the ‘almond’ or badami as it is called in Kannada. Some interesting facts about the almond are-

1. Almonds are high in mono saturated fats( which have been known to reduce heart disease).

2. Almonds have a high Vitamin E content. Vitamin E is an Antioxident, great for beautiful skin and heathy hair. Remember the Bajaj Almond drops Ad on Doordarshan?

3. In ayurveda, badam is considered to be a great food for the brain and nervous system.

4. It has high levels of magnesium and potassium, essential minerals for maintaining normal blood pressure.

5. The Almond tree is the cousin of the walnut, the plums, apricots and cherries. They all belong to the rose family.

6. Almonds have been considered to be an aphrodisiac.

I was a great fan of the magazine ‘Femina’ once upon a time ago. There used to be beauty secrets from film actresses in that book, some of which I remember even today. Hindi Actress Rekha had said she ate 4 almonds soaked in milk overnight, every morning. Well, considering the fact that she she looks gorgeous at her age, it is worth trying.

Almonds make great desserts, like Badami halwa, Badami holige, badami barfi, etc. This recipe is for one such dessert, tastes great when chilled, so here goes-


Almonds- 1 cup

Milk- 2 cups

Condensed milk- 1 small tin

Saffron- a few strands soaked in 2 Tbsp warm milk

Cardamom Powder- 1/8 tsp

Almond slivers- 1 Tbsp for garnish


Soak the almonds in water for 2-3 hours and remove the skin. A faster way of doing this would be to soak the almonds in water and microwave on high for 4-5 minutes. Run the hot almonds in cold water for a minute, and squeeze the skin off.

Grind the peeled almonds with 1 cup of milk, to make a very fine paste. Heat the remaining milk in a thick bottom pan. Add the almond paste and reduce the heat. Add the condensed milk, the saffron and the cardamom. Keep stirring at regular intervals. Turn off the heat when the mixture starts bubbling. Let it cool. Chill in the refrigerator for a few hours. Garnish with almond slivers before serving.