Sweets recipes | Havyaka

Shikarni or Shreekarni | Sweet Mango pulp

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Shikarni or shreekarni is a simple mango delight that is enjoyed throughout the mango season. This mango delicacy is very popular in Havyaka community. Shikarni is enjoyed most of the mornings during the mango season as a side dish to tellevu. This is quite simple to prepare and delicious to taste with pleasant cardamom flavor.

Many call this as mango paayasa as the ingredients and the preparation is quite similar to any paayasa. Only the difference is cooking is not required in making Shikarni. Shikarni can also be paired with tellevu, roti, or poori, though no pairing is required to enjoy this delicious dish. Some also call this as Rasaayana.

Shikarni is usually of thick consistency, and mangoes with thick pulp are used to make it. You can use any mangoes that are with thick pulp. If you are making Shikarni in large quanity, you can also use a couple of juicy (thin pulp) mangoes. Personally I like Gidugana mane, and Eshadi mango varieties for the unique colour and the aroma they add to Shikarni. Aaphoos (alphonso), Mallika, Sindhoora etc. are also with thick pulp and can be used.

Prep time

30 mins

Cook time

0 Cool off time

0 Total time

30 mins

Course

Sweets

Diet

Vegetarian

Difficulty level

Easy

Servings

5 cups

Ingredients

3 large or 4 medium mangoes
1 cup milk – boiled and cooled
1 cup grated fresh coconut
3 teaspoon jaggery or as required
5 cardamoms
2 pinch salt or as required

Cookware / Utensils

Bowl(s)
Spoon
Mixer or blender
Mortar and pestle
Strainer

Instructions

Preparations

Grate a coconut with a manual grater – 1 cup tightly packed.
Take the grated coconut in a mixer jar. Add 1/2 cup water and grind to a smooth consistency. Cover and keep aside.
Crush cardamom seeds to powder using a mortar and pestle.
Rinse mangoes well with water and remove the mango peel.
Take a bowl and squeeze the mangoes such that the juice and small chunks fall into the bowl. Add the mango seed with remaining pulp to the bowl.

Make Shikarni or Shreekarni

Place a fine strainer on the bowl with squeezed mango pulp. Pour the ground coconut.
Press with a spoon on the coconut shreds so that all the milk is strained into the bowl.
Add milk, jaggery, cardamom powder, and salt. Please note that the milk that you are adding should be boiled and cooled at room temperature.
Mix well.
Enjoy Shikarni as a dessert or a side dish to tellevu or roti or poori.

Step by step guide

How to make Shikarni or Shreekarni

Preparations

1. Grate a coconut with a manual grater – 1 cup tightly packed.

2. Take the grated coconut in a mixer jar. Add 1/2 cup water and grind to a smooth consistency. Cover and keep aside.

3. Crush cardamom seeds to powder using a mortar and pestle.

4. Rinse mangoes well with water and remove the mango peel.

5. Take a bowl and squeeze the mangoes such that the juice and small chunks fall into the bowl. Add the mango seed with remaining pulp to the bowl.

Note: Mango seed is not thrown away after squeezing pulp, but is added to Shikarni.

Make Shikarni or Shreekarni

6. Place a fine strainer on the bowl with squeezed mango pulp. Pour the ground coconut.

7. Press with a spoon on the coconut shreds so that all the milk is strained into the bowl.

Keep the coconut shreds and add it to any curry or chutney.

8. Add milk, jaggery, cardamom powder, and salt. Please note that the milk that you are adding should be boiled and cooled at room temperature.

9. Mix well.

10. Enjoy Shikarni as a dessert or a side dish to tellevu or roti or poori.

Notes

Use fresh milk, jaggery, and coconut.
To make vegan Shikarni you can skip dairy milk and add only coconut milk.
You can add grinded coconut puree itself instead of coconut milk. Adding coconut puree will give you coarse texture to Shikarni.
Adding the amount of jaggery depends on the sweetness of mangoes and individual preferences. Adjust jaggery and salt as per your taste.
Shikarni or Shreekarni keeps well for 2 to 6 hours at room temperature depending on the climate condition.