Kesar Kairi Juice with Zafran / Saffron

Name: Kesar Kairi Juice with Zafran / Saffron
Yield: 3 serves
Cuisine: Indian
Ingredients: 2 large Kesar Kairi (mangoes); 1 pinch Zafran Kesar / Saffron for blending & garnish

Bina Samir Telivala @Bina_Samir

#eua
#dessert
As we are coming close to the end of mango 🥭 season, this is the last recipe of mangoes that I am posting. Mango juice is taken out of Hafus , Pairi, & also Kesar mangoes 🥭. The juice from Kesar Kairi is very sweet & slightly thicker than that of Pairi Mangoes . The colour is a beautiful golden hue , orangish . The season of Kesar Kairi lasts up to the end of the month of June .

During the Eid Al Adha Festival, a bowl of mango juice is often served as a dessert .
Cooksnap
@suruchi (Dr.Ruchi Sharma)

Bina Samir Telivala @Bina_Samir

During the Eid Al Adha Festival, a bowl of mango juice is often served as a dessert .
Cooksnap
@suruchi (Dr.Ruchi Sharma)

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Ingredients

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3 serves

2large Kesar Kairi (mangoes)
1 pinchZafran Kesar / Saffron for blending & garnish

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Steps

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1

Wash & soak the Kesar Kairi for 30 minutes.
2

Now squeeze the mangoes gently to remove the juice. Discard the seed (Gotli).
3

Blend the mango juice with a few strands of Zafran Kesar to give it a smooth texture.
4

Chill thoroughly. Serve in individual bowls, garnished with a few Zafran Kesar / Saffron.