Hyderabadi Aab Shola with Coconut Jaggery

Name: Hyderabadi Aab Shola with Coconut Jaggery
Total time: 900 s
Yield: 8-10 servings
Cuisine: Indian
Ingredients: 2-3 Raw Mangoes or Kairi; 1 1/2 litres water; 1/2 tsp Pink Salt or to taste; 1 cup Coconut Jaggery; as needed Ice-cubes

ZMA @zesty5

#ga24
#cookpadindia
#innovative
#RawMango
#ramadanrecipe
An innovative twist to the most popularly known Hyderabadi Aab Shola with the addition of Coconut Jaggery. This soothing drink in Summers is a favourite of every Hyderabadi. Perfect thirst quencher. It's also called as Kairi Ka Sharbat. This is a lovely drink from my City and used extensively in Ramadan if it falls in Summer as it serves as a perfect Coolant. Try this for your families and guests this Summer. You will definitely love it. Otherwise too, apart from relishing this in Ramadan, it can be enjoyed in Summers irrespective of holy Month of Ramadan. As this is the most loved Summer Drink or Coolant here in Hyderabad, it is extensively enjoyed in Summers.

A yummy and a great thirst quencher often made in Summers due to the availability of Mangoes. This Seasonal fruit is a very good source of Vitamins and Minerals. For this particular drink, use of Green tart Mangoes is advised for a perfect glass. I have used a little of Pink Salt and Jaggery in this peppy drink. And on top of it all, it's full of lovely health benefits. This one is not a Concentrate. I have given here the recipe for the drink alone.
People often make Concentrate or Squash also from these raw Mangoes while the Season is still on and store it for a long period of time.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

15 minutes

8-10 servings

2-3Raw Mangoes or Kairi
1 1/2 litreswater
1/2 tspPink Salt or to taste
1 cupCoconut Jaggery
as neededIce-cubes

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Steps

15 minutes

1

Wash Mangoes and pressure cook them for 8 to 9 whistles with almost 2 cups of water. After done, remove the seeds and squeeze to get the pulp. Blend this pulp with the water remaining in the pressure cooker. To this blended pulp, add more of water and the other ingredients that's mentioned in the list. Yummy raw Mango drink is ready to serve. Serve it chilled with ice-cubes added for a perfect Summer drink. Keep in mind that the Mangoes should be raw.
2

The skin will easily come out after boiling. Add Ice-cubes depending upon your choice. I added a few even while squeezing the pulp. It is best enjoyed super chilled. Instead of the usual sugar, I have used jaggery in this super yummy Summer drink. You can use either Coconut or Palm Jaggery.
3

Now coming to the addition of jaggery, I added it to the individual glasses while serving because it tastes best that way. It won't settle down at the bottom. And also the flavour would be enhanced. Since coconut jaggery is not very sweet in nature, it can be added according to one's choice. Therefore it is best served according to people's preferences. That's the benefit of serving it.
4

Serve it chilled at Iftaar for a refreshing drink. Enjoy! Yum!

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ZMA @zesty5

on March 29, 2024 15:48

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.