Katchi Keri Ka Panna/Sharbat

Name: Katchi Keri Ka Panna/Sharbat
Total time: 900 s
Yield: 15 servings
Cuisine: Indian
Ingredients: 1 kg Raw mango; 1.25 kg Sugar; 1/4 cup Mint leaves juice; 2 teaspoon Salt; 2 teaspoon Black salt; 2 teaspoon Roasted cumin (powder); 1 or 2 tsp Black pepper (powder); 1 inch piece Ginger (grated)

Mamta Agrawal @cook_9214619

Bihar

#Rawmangoes

Mamta Agrawal @cook_9214619

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Ingredients

10-15 minutes

15 servings

1 kgRaw mango
1.25 kgSugar
1/4 cupMint leaves juice
2 teaspoonSalt
2 teaspoonBlack salt
2 teaspoonRoasted cumin (powder)
1 or 2 tspBlack pepper (powder)
1 inch pieceGinger (grated)

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Steps

10-15 minutes

1

Wash the mangoes and cut the pulp out in small chunks. Make two or three whistle in a cooker with little water in mango chunks.let the cooker cool down own and strain all cooked mango chunks and make pulp of it.
2

Take one big vessel and put mango pulp, sugar, ginger, black pepper, mint leaves juice, cumin powder, plain salt, black salt and 1/2 cup water into it cook it on medium flame(stir continuously.) until turned gooey in texture when done turn off gas and let it cool.Mango sharbat is ready, store it in a bottle and use whenever you want.
3

Whenever you wish to have it, take 2 to 3 tbsp mango sharbat in a glass, add water and some ice to it and the mango sharbat is ready to be served. Mango sharbat can be stored in refrigerator for 2 to 3 months.
4

If you want to store it outside in a room then mix 1 tsp sodium benzoate into it and stir really well. After this, it can be stored up to 5 to 6 months.