MAAVINA HANNINA SEEKARNE | AAMRAS -- 2 WAYS (ಮಾವಿನ ಹಣ್ಣಿನ ಸೀಕರಣೆ)

Tuesday, June 30, 2020


There is nothing like a bowl of Chilled Seekarne(Aamras) on a Hot Summer Day. Though I like eating mangoes as is rather than using it in recipes, this is the next best thing 

A bowl of Seekarne, some hot fluffy puris or Chapatis in my case (as I get too lazy to fry up Pooris in the mornings) is what Sundays during summer is all about. 

Mango Seekarne Karnataka Style  

I am going to share 2 versions of this. The 1st one is common across most states. It uses Mango Puree, Milk, Some Sugar & Cardamon 

The Other version is more Specific to Karnataka where we extract fresh Coconut Milk from Grated coconut & it is flavored with Poppy Seeds & Cardamom. It can be sweetened with either Sugar or Jaggery. 

I prefer using Sugar because, I don't want Jaggery to overpower the taste of the Mangoes. Coconut Milk & Poppy seeds add such a subtle flavor. 

Also remember to use only freshly extracted coconut milk. Store bought ones don't work well for this recipe. 
 
I love both the versions. Also, using Saffron is not mandatory & I also do not add any nuts 

Mango Rasayana

You Will Need:

  • 4 Ripe Mangoes (Kesar/Alphonso/Any sweet Variety)
  • Sugar as per taste (See Notes)
  • 1/4 teaspoon Cardamom Powder 
  • A few Strands of Saffron dissolved in warm milk
  • 1 cup Milk
How To:
 
Boil Milk & let it cool completely.

Wash the mangoes & peel the skin. Squeeze out the pulp into a bowl. 

If you like it chunky, let it remain as it but If you prefer a smoother consistency, blend in a blender

Collect the discarded seeds & skin into a bowl, add a little water & squeeze out the extra juice & add it in the bowl.

Add Sugar, Saffron & Boiled & Cooled Milk, Mix well

Cool it in the refrigerator for an hour before serving 


Mavina Hannu Mango Seekarne Karnataka


KARNATAKA STYLE SEEKARNE

You Will Need:

  • 4 Ripe Mangoes
  • 2 tablespoon Grated Coconut (Fresh/Frozen)
  • 1 teaspoon Poppy Seeds (Khus Khus)
  • Sugar or Jaggery to taste (See Notes)
  • A big  pinch of Cardamom
  • Saffron (Optional)
How To:

Wash the mangoes & peel the skin. Squeeze out the pulp into a bowl. 

If you like it chunky, let it remain as it but If you prefer a smoother consistency, blend in a blender

Collect the discarded seeds & skin into a bowl, add a little water & squeeze out the extra juice & add it in the bowl.

Grind Grated coconut & Poppy Seeds using very little water Strain the milk & add it into the bowl. Add cardamom Powder & Sugar/Jaggery & mix well. Add Saffron if using. 

Cool it in the refrigerator for an hour before serving 

Serve with Puris, Chapatis, Neer Dosae & eat a bowlful as is :)

NOTE:

The amount of Sugar/Jaggery depends on the sweetness of the mangoes. If your mangoes are very sweet, you will probably need a couple  of tablespoons or none at all 

You may want to add more, if the mangoes are not that sweet tasting 

Remember to use only freshly extracted coconut milk. Store bought ones don't work well for this recipe. 

Some like chunky texture of the mangoes & they just squeeze the mango pulp by hand & let some chunks remain 

While, some like the smooth texture. So blend the mango pulp if you like a smooth texture.

Both taste good in their own way. 
 

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