MANGO PANNA (COOLER)

A COOLANT FOR SUMMERS!

Ingredients: (Makes 4 750ml bottles)

Raw Mango (Kacchi Kairi) – 1Kg or 8 to 10 large mangoes

Sugar – 2 Kg

Water – 1 Lt

Roasted Jeera Powder – 4 Tsp

Black Pepper Powder – 2 Tsp

Pudhina Juice extracted from fresh Pudhina – 1 Cup

Kala Namak – 6 Tsp

Salt – 6 Tsp

Citric Acid – 5 Tsp

Edible Green Colour – 3 Tsp

Method:

-Boil the mangoes in plenty of water till they turn soft. Once cool, remove the pulp and grind in a mixer.

-In a large pan, add the pulp, sugar and water and bring it to a boil. Once it boils add citric acid and let it boil for 6 to 8 minutes. Add salt and stir for 2 to 3 minutes.

-Switch of the gas and let the mixture cool completely. Strain the mixture and then add kala namak, jeera powder, green colour, black pepper powder. Check the seasoning and add any of the dry masala if required.

-Fill in bottles and refrigerate. This mixture can be preserved for 2 to 3 months and used like a sharabat.

-While serving, place a few cubes of ice in a tall glass, add 3 Tbsp of the sharbat, pour cold water. Garnish with fresh pudhina leaves.

Enjoy the Drink!!!

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