Can't believe I published my 100th recipe! When my sister created this blog for me (basically she wanted me to save all my recipes here so that she could use it) I was reluctant to sit and type the recipes. I would prefer to cook something than type them. But, this has been a fun and a memorable experience. As we say in India, 'Knowledge increases when shared', applies not only to my profession, but also to my passion. Cooking, photographing and typing each recipe has increased my curiosity towards food. It has brought me closer to myself :) Okay, I think I am getting sentimental ;) but the point is you will never go wrong in the kitchen, just cook whatever you can and it will be delicious!
Pressure cook firm raw mangoes with 1 cup water for 4-5 whistles or 45 minutes.
Save the left over water for later.
Peel the mangoes. Cut and puree the mango to a smooth pulp with a pinch of Saffron and Cardamom seeds.
For every 1 cup of mango puree add a cup of sugar, left over water from pressure cooking mangoes and blend them well. You may want to add more sugar if your mangoes are super tart.
Cover and store the pulp in the refrigerator or freezer.
Take 2 tbsp. of pureed mixture for every glass of Panna (raw mango juice)
Add chilled water and 1/4 tsp rock salt.
I like to use my hand blender to make a smooth drink.
Add some ice cubes to the glass.
Add a slice of ripe mango :) yum yum!
Pour chilled Panna!
Did you notice my new set of glasses? It does not have a flat bottom and can wobbles around :)