It’s all about cooling and refreshing drinks in summer to escape the scorching heat. Be it the hydrating coconut water, lip-smacking lemon water or raw mango aam panna, the season gets instantly more fun with these drinks. Aam panna, in particular, is very popular this time of the year as it is made with our favourite summer fruit. Raw mango, called ‘kacchi kairi’ in Hindi, is used to make pickles, aam papad and this special drink of aam panna. If you also indulge in aam panna sherbet every summer, we are going to make it special this time. How? Read on.
We found a recipe that will let you continue enjoying aam panna even after the summer is over. This recipe posted on the YouTube channel ‘Cook With Parul’ shows how to make aam panna concentrated mixture that you can store for one year!
As you already know, aam panna is full of calcium, iron and immunity-boosting vitamin C, so treat your taste buds while maintaining your health with this sherbet. Also, aam panna sherbet gives you lots of energy to let you stay active throughout the season.
Usually, people boil the raw mangoes to prepare recipes like aam panna or aam sherbet. But they go bad soon. If you steam the mangoes, the dishes made with their pulp last for a long time, up to one year!
Also Read: Health Benefits Of Raw Mango: 6 Reasons To Add Kairi To Your Summer Diet
How To Make Kacchi Kairi Aam Panna I Raw Mango Sharbet Recipe:
Take around 4 raw mangoes. Cut off their top head and steam in an idli maker for around 15 minutes. You can steam in a cooker or kadhai too. You’ll see the green mangoes turning yellow in colour and softening too. Cut open and collect the pulp of the mangoes. Now put the pulp in a mixer grinder, add roasted jeera powder, black pepper powder, black salt and some regular table salt. Also, add some elaichi powder to enhance the flavour of the sherbet. Grind to make a paste. Then add some pudina leaves and churn the mixer again.
Now to make the sherbet, first take some mishri. Crush the whole mishri and turn it into powder. Now boil the mishri powder in water to make syrup. Also, add the raw mango pulp mixture. Keep stirring to cook. You can also add some green food colour to make it look even more enticing. After the sherbet thickens, turn off the gas and add some lemon juice. When the sherbet cools down, store it in a glass jar. You can store it for one year.
Now whenever you want to make aam panna sherbet, take 2 tablespoons of the mixture in a glass and fill it up with water and ice. Enjoy!
Also Read: 5 Delicious Raw Mango Recipes From South India
Watch the complete recipe video of kacchi kairi aam panna here: