5. Add mint, cumin powder, powdered sugar ( or can add granulated sugar when the mixture is slightly warm, it will dissolve easily) and salt. Mix well.
6. Take a muslin cloth or a very fine metal strainer and strain the mixture. Check and adjust the seasonings as a lot depends on the sourness of the mangoes.
The sweet and sour Indian cooler prepared from raw mangoes
SERVES 6-8
INGREDIENTS OF AMBI PANNA-
1/2 kg raw mangoes
3/4 cup sugar
1/2 cup mint leaves
2 tsp roasted cumin (bhuna jeera) powder
2 tsp salt
For Garnishing- Mint Sprigs
METHOD-
1. Remove and discard the peel of raw mangoes.
2. Place peeled mangoes in a pressure cooker with 6 cups of water and pressure cook to give 2-3 whistles. Remove from heat.
3. When cool, extract the pulp of the mangoes with the hands and discard the seeds. Mix the pulp and water in the pressure cooker well.
4. Blend the mint leaves to a smooth paste by adding a little water.
5. Add mint, cumin powder, powdered sugar ( or can add granulated sugar when the mixture is slightly warm, it will dissolve easily) and salt. Mix well.
6. Take a muslin cloth or a very fine metal strainer and strain the mixture. Check and adjust the seasonings as a lot depends on the sourness of the mangoes.
Chill till the serving time. Pour the panna over ice and garnish with a min sprig.