|1.||Kacha aam / raw mango / mavinakayi / mamidikaya 1, medium size, for 1-and-1/2 cup pieces|
|2.||Jaggery pieces, 1 cup or to taste|
jeera powder, fine, 1 teaspoon
|4.||Black salt / kala namak, powder, 1 teaspoon|
|5.||Black pepper powder 1/4 teaspoon|
|6.||Water 3/4 cup
Remove the top.
Remove the outer skin thinly.
Cut the mango into pieces.
Discard the seed.
If you are making a large quantity of the concentrate, cook whole mangoes. After these cool, remove the skin and squeeze the pulp.
Transfer the pieces to a bowl, which fits inside the pressure cooker.
about 3/4 cup of water to a pressure cooker.
Place the bowl.
Cook for 1 whistle.
the bowl after there is no pressure in the cooker.
Place the bowl in a large utensil.
Add ice water.
Keep aside to cool.
Visually inspect the jaggery and remove any unwanted items.
Add all the items to a mixer jar.
Grind to a fine paste.
Aam panna concentrate is ready.
the concentrate to a freezer-safe box.
Keep the concentrate in the freezer till you are ready to use.
You can keep the aam panna concentrate in the refrigerator for about 2-3 weeks.
about a tablespoon of the concentrate to a glass of water.
If you are using a large quantity of the concentrate and to mix it easily, grind it with water in the mixer.
Pour the mixture into another glass slowly to ensure that any sand in the jaggery stays at the bottom.
Mango panna, aam panna or mavinakayi sherbat is ready.
you do not like the taste of jaggery, use
|2.||Use raw mango(es) that are sour.|