It’s all about cooling and refreshing drinks in summer season to flee the scorching warmth. Be it the hydrating coconut water, lip-smacking lemon water or uncooked mango aam panna, the season will get immediately extra enjoyable with these drinks. Aam panna, specifically, may be very fashionable this time of the 12 months as it’s made with our favorite summer season fruit. Raw mango, known as ‘kacchi kairi’ in Hindi, is used to make pickles, aam papad and this particular drink of aam panna. If you additionally take pleasure in aam panna sherbet each summer season, we’re going to make it particular this time. How? Read on. 

We discovered a recipe that may allow you to proceed having fun with aam panna even after the summer season is over. This recipe posted on the YouTube channel ‘Cook With Parul’ reveals learn how to make aam panna concentrated combination you can retailer for one 12 months! 

As you already know, aam panna is stuffed with calcium, iron and immunity-boosting vitamin C, so deal with your style buds whereas sustaining your well being with this sherbet. Also, aam panna sherbet provides you a number of power to allow you to keep energetic all through the season. 

Usually, individuals boil the raw mangoes to arrange recipes like aam panna or aam sherbet. But they go unhealthy quickly. If you steam the mangoes, the dishes made with their pulp final for a very long time, as much as one 12 months! 

Also Read: Health Benefits Of Raw Mango: 6 Reasons To Add Kairi To Your Summer Diet

Ram mango is used to make various delectable dishes.
Photo Credit: iStock

How To Make Kacchi Kairi Aam Panna I Raw Mango Sharbet Recipe: 

Take round 4 uncooked mangoes. Cut off their prime head and steam in an idli maker for round quarter-hour. You can steam in a cooker or kadhai too. You’ll see the inexperienced mangoes turning yellow in color and softening too. Cut open and accumulate the pulp of the mangoes. Now put the pulp in a mixer grinder, add roasted jeera powder, black pepper powder, black salt and a few common desk salt. Also, add some elaichi powder to reinforce the flavour of the sherbet. Grind to make a paste. Then add some pudina leaves and churn the mixer once more. 

Now to make the sherbet, first take some mishri. Crush the entire mishri and switch it into powder. Now boil the mishri powder in water to make syrup. Also, add the uncooked mango pulp combination. Keep stirring to cook dinner. You can even add some inexperienced meals color to make it look much more engaging. After the sherbet thickens, flip off the fuel and add some lemon juice. When the sherbet cools down, retailer it in a glass jar. You can retailer it for one 12 months.  

Now everytime you need to make aam panna sherbet, take 2 tablespoons of the combination in a glass and fill it up with water and ice. Enjoy! 

Also Read: 5 Delicious Raw Mango Recipes From South India

Watch the whole recipe video of kacchi kairi aam panna right here: