Sunday, 14 April 2013

KAIRI CHE PANHE / RAW MANGO COOLER



KAIRI CHE PANHE (RAW MANGO COOLER)

INGREDIENTS

Thick Kairi pulp / Raw mango pulp
2 cups
Jaggery
1 cup
Cumin seeds pdr / jeera pdr
½ tsp
Salt
T.T.
Chilled water
As req.


METHOD:

1.       Cut the raw mango into pieces. Put the pieces in a vessel which fits into a pressure cooker. Do not add water in the vessel, keep the mango dry. Put a lid on top so that the least amount of moisture will seep in. Pressure cook, cool and then remove the pulp.

2.       In a mixer put together the mango pulp, jaggery and the jeera pdr. Grind to make a smooth paste. Add a pinch of salt and regrind just to mix in the salt.

3.       You can increase or reduce the amount of jaggery depending on the sourness of the raw mango.

4.       Remove it in a container with a fitting lid and refrigerate.

5.        As and when required you can use a little pulp, dilute it with chilled water and cool off in the summer heat. Garnish with a mint leaf.


TIP: 

1. Jaggery gives a good colour to the drink besides the taste but if you like you can also use a half and half mixture of sugar and jaggery.

2.       Instead of jeera pdr you can use cardamom pdr.