Mango & Saffron Rasāyana ~ Diwali Dessert ~ Easy & Simple Recipe
Prep time: 10 mins | Cook time: Nil | Servings: 4
- 1 tin (397 grams) sweetened condensed milk
- 2 cups finely chopped ripe sweet mangoes * see notes
- 3-4 tablespoons milk (or as required to adjust the sweetness and/or consistency)
- fine/powdered sugar (optional or as required to adjust the sweetness)
- 2-3 pods of cardamom, husked & finely powdered
- pinch of saffron
- pinch of salt
- silver leaf (varq) to garnish (optional)
- pinch of saffron
1. Add all the ingredients except the milk in a bowl. Mix and check the taste. Add the milk one tablespoon at a time to achieve the desired thickness/consistency. This dish needs to have a consistency of payasam (kheer) so don’t dilute it too much in one go. Keep adding milk, even if it is one teaspoon at a time until you are satisfied with the consistency.
2. Spoon the mixture into serving bowls and garnish with silver varq (optional) and saffron
3. This dessert may be served at room temperature or lightly chilled – so you can chill it for like 20-30 minutes before serving.
1. Depending on the variety of the mangoes you may need to adjust the sweetness. If the mangoes are very sweet do not add the sugar, instead after you mix the condensed milk and pinch of salt, taste it – if it feels too sweet, add the milk little by little (1-2 tablespoons at a time). If the mangoes are tart (sour) then you may need to add the sugar to taste. Do not that initially even if the preparation tastes a bit less sweet it will be ok when you serve it and you start to eat it. If you add too much sugar at some point it is going to taste ultra sweet. It is always good to maintain light sweetness in sweet dishes as it will enhance the taste on the whole.
2. If the mangoes you are using do not have a deep colour (unless you are using ripe Alphonso mangoes) you may want to enhance its colour by adding saffron to milk before mixing it in. Just soak the saffron in 2 tablespoons of warm milk for about 10-15 mins before using.
3. Do not use mangoes that are ripe but too sour – it will ruin the dessert and it will be hard to balance the sweetness even if you add extra sugar.
4. Canned mangoes can be used (drain all the syrup) instead of fresh mangoes – adjust the sweetness by adding milk accordingly.
5. Instead of mangoes you can use bananas, peaches, ripe papaya, seethaphal (custard apple) or any pulpy seasonal fruit