Roasted Raw Mango Mint Panna

Published On May 25, 2018
In Article
By Sandhya Harsh
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Prep Time
7 Minutes
Cook Time
8 Minutes
Difficulty Level
Intermediate

Ingredients

Kairi/Raw Mango - 2
Fresh Mint Leaves/Pudina Leaves - 1/2 Cup
Crushed Gur/Jaggery - 1/2 Cup
Water - 2 Cup
Heeng/Asafoetida - 1 Teaspoon or more
Red chilli Powder - 1/2 Teaspoon or less (optional)
Roasted Cumin powder - 1/2 Teaspoon

Instructions

Roast kairi/Raw Mango on low flame such that it gets cooked without burning and becomes soft from inside.
Peel and Remove the skin. Keep the pulp aside.
Boil Gur/Jaggery in a cup of water until it dissolves. Strain the impurities.
Grind mint leaves and the raw mango pulp to make a fine paste using a hand blender.
Mix the Gur ka pani/jaggery water along with the green mango mint paste. Add salt, jeera powder, black salt, heeng and red chilli powder to it.
Adjust the spices and tanginess, sweetness according to taste.
Keep in the refrigerator to chill before serving.
If you store in concentrated form, add water while serving.
Garnish with mint leaves. Serve chilled.
Refreshing 'Roasted Raw Mango Mint Panna' is ready to be served.

Servings : 8
Ready in : 15 Minutes
Special Category : Healthy Food
Recipe Type : Mocktails

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.