Aam Panna (Aam Pora Shorbot)

Name: Aam Panna (Aam Pora Shorbot)
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 raw mango; As per taste Sugar; 1 tsp roasted cumin powder; Half teaspoon black salt; Half teaspoon salt; Half teaspoon jaljeera powder; 1 inch ginger piece; 1 tsp roasted sauf powder; 2 tbsp mint leaves; 1 tbsp chopped coriander; 1 green chilli; Half teaspoon black pepper powder or red chilli powder; 2 tbsp water; 1 tsp lime juice; As required Green food colour (optional)

Sudeshna Rajib Das @cook_85882015

New Delhi

#summerdelights #week1 #aampanna #cooksnap #cookpadindia
Aam Pora Shorbot is a traditional Bengali aam panna in which the mangoes are given a twist of smoky flavour in a unique form. Just check out how it is done

Sudeshna Rajib Das @cook_85882015

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Ingredients

1 hour approx

2 servings

1raw mango
As per taste Sugar
1 tsproasted cumin powder
Halfteaspoon black salt
Halfteaspoon salt
Halfteaspoon jaljeera powder
1 inchginger piece
1 tsproasted sauf powder
2 tbspmint leaves
1 tbspchopped coriander
1green chilli
Halfteaspoon black pepper powder or red chilli powder
2 tbspwater
1 tsplime juice
As required Green food colour (optional)

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Steps

1 hour approx

1

Take a mango and prick it with the help of a fork so that it burns from within...Now start burning it as shown in the image below, until it burns up completely.
2

Now cool it down and remove it's skin, as shown below. Now remove all it's pulp and cut them into pieces.
3

Now add this in a grinding jar. Now add rest of the spices mentioned above, roasted jeera powder, roasted sauf powder, green chilli, black salt, salt, black pepper powder, chopped coriander, chopped mint leaves, ginger piece, 4 tbsp sugar, jaljeera powder, lime juice & water and blend them into a smooth paste.
4

Add a pinch of green food colour and mix it up once again. Your aam panna mixture is now ready.
5

Now in a glass add 3 to 4 tbsp of aam panna mixture and add chilled water. Mix it up add some sugar if required and serve it with some ice cubes.