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Cook Time 10 minutes
Ingredients Method

Ingredients
  

  • 4 cups Aam rus/ Mango puree fresh, when mangoes are in season
  • 1.5 cup thick coconut milk
  • sugar/jaggery powder to taste
  • a pinch of saffron soaked in 2 tablespoons of warm water
  • 1/2 teaspoon cardamon powder
  • 1/2 dried ginger powder optional
  • 2 tablespoon slivered almonds
  • Tempering optional
  • 1 tablespoon ghee
  • 10 cashew nuts
  • 10-12 golden raisins/kishmish

Method
 

  1. In a thick bottomed saucepan mix the mango puree and coconut milk.
  2. If required add the sugar aswell.
  3. Place the saucepan of a very low heat.
  4. Bring the mix to a gentle simmer and cook for 5-7 minutes.
  5. Add the saffron, ginger powder and cook for a minute.
  6. Turn off the flame, add the cardamom powder and slivered almond to the Aam Ras Doodhpak.
  7. In a separate pan, heat the ghee and roast the cashews, turn off the flame and add the raisins.
  8. Refrigerate for 1-2 hours.
  9. Transfer the Aam Ras Doodhpak to serving bowls, with the help of a spoon pour the tempering on each bowl.
  10. Serve cold with Puri.