Ingredients
1. 3 Raw, unripe mangoes washed and peeled.
2. 3 cups of sugar.
3. 1 bunch of mint leaves.
4. 2 tsp of Black salt or as per taste.
5. 3 tsp Roasted jeera powder
6. 1 tsp Salt
7. 1 tbsp Jaljeera powder
8. 1 tsp Black pepper powder
9. 1 tbsp lemon juice
10. 3 cups of water
Method
1. Place the peeled mangoes in pressure cooker with water. Until it get two whistle and then simmer for 5 minutes.
2. Let them cool. Grind the pulp to make a thick paste. Add mint leaves, black salt, salt, black pepper powder, Jaljeera powder, and grind them completely for fine paste.
3. Now take a pan add 3 cups of water and sugar boil it until the sugar dissolve completely.
4. Add the mango mixture in sugar seroup boil it for few minutes.
5. Stir it for a few minutes put lemon juice and let them cool completely.
6. You can store the mango panna concentrate in a glass bottle for 3 to 4 months in the refrigerator.
7. Add the mango concentrate and water now it is ready to serve with ice cubes and mint leaves.
Thanks for reading.
Blog written by Priyanka Mathur..
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