salted keri panna
A cooling drink made with green mango pulp and spices.
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2 cups water – for pressure cooking
400 grams unripe green mangoes (approximately 2 medium)
1 tsp chaat masala
5 teaspoons black salt
1 teaspoon roasted cumin powder
Place the mangoes in a 2-liter pressure cooker. Add 2 cups water.
Pressure cook for 2 whistles on medium flame or for about 8 to 10 minutes.
The mangoes would have become soft. The peels would have also separated if the mangoes are cooked well.
Gently pour the contents of the cooker into a fine strainer. Place a bowl underneath. Do not discard the water. Use this water to make aam panna drink.
Let the mangoes cool at room temperature. Place them in a bowl. After cooking the raw mangoes, the peel comes off easily. With a sharp-edged spoon or a knife scrape and remove the cooked mango pulp directly in the bowl.
Collect the cooked mango pulp in a bowl. Discard the peels.
Add chaat masala, roasted cumin powder a black salt. Mix very well. You could also use a blender or hand churner to blend the aam panna. Add the water remaining from the pressure cooker to this mix and add 1 handful of ice cubes.
Mix everything well and serve chilled.
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