Wash,wipe dry,peel and cut dices of raw totapuri keri. Place the keri container on a stand in a pressure cooker with water in it's base. DO NOT ADD WATER INTO THE KERI PIECES.

Close the container with a lid to avoid water into the keri while boiling. Close lid of cooker and cook to 5-6 whistles.

Meanwhile, ready all the dry masalas and crush them in a mixie.

Open cooker and cool the boiled keri

Ready all the ingredients. Now crush the boiled keri along with chilli and ginger into a pulp without adding any water.

Mix in the masala and strain the pulp WITHOUT ADDING ANY WATER.

Now all ingredients are ready. Take mishri and water in a kadhai and stir and bring to boil.

Now add in the prepared pulp into the boiling sugar water. Initially, it will be lumpy. But as it gets cooked all lumps will get cleared.

Cook a while and check until 1 string consistency is attained.

Switch off gas and add in lemon juice. Transfer into another bowl and cool.

Fill into airtight glass jar. This syrup can be stored for 15 days at room temperature and for 2 months in fridge.

Add water or soda in the required quantity of Kairi Panna Syrup and serve this summer. Happy Cooking 😊!!