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Mango Saffron Rasayana

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A rich and fragrant Indian dessert made with sweet mango pulp, creamy milk, and aromatic saffron, finished with nuts and warm spices. This refreshing treat is perfect for festive occasions or warm days.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: No Cook
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

  • 2 cups ripe mango pulp (about 3 large mangoes)
  • 1 cup full-fat milk
  • 3 tablespoons sugar
  • 10–12 saffron strands
  • 1/4 teaspoon cardamom powder
  • 2 tablespoons chopped cashews
  • 2 tablespoons chopped almonds
  • 2 tablespoons raisins
  • 1 tablespoon ghee

Instructions

  1. Blend peeled and chopped mangoes into a smooth pulp and set aside.
  2. Soak saffron strands in 2 tablespoons warm milk for 10–15 minutes.
  3. Heat ghee in a pan and sauté cashews, almonds, and raisins until golden and plump. Set aside.
  4. In a bowl, combine mango pulp, remaining milk, sugar, and saffron milk. Mix until smooth.
  5. Add cardamom powder and stir gently.
  6. Fold in sautéed nuts and raisins.
  7. Chill in the refrigerator for at least 1 hour before serving.

Notes

  • Use Alphonso or Kesar mangoes for best flavor.
  • Substitute milk with coconut milk for a dairy-free version.
  • Add condensed milk for extra richness.
  • Include mango chunks for added texture.
  • Store in the refrigerator for up to 2 days.
  • Stir before serving if separation occurs.
  • Best served chilled.

Nutrition

Find it online: https://savorymomskitchen.com/mango-saffron-rasayana/