• Serves:
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  1. Wash the raw mangoes and cook them in the pressure cooker. Take about 4 to 5 whistles. Remove and cool. Soak half of the kesar in warm water and keep aside.
  2. Peel the mangoes and remove their pulp. Add the sugar, the elaichi powder and the kesar soaked in water. Make a pulp in the mixie using water as required.
  3. Add the remaining kesar and mix. Store in glass container. While serving take about 3 to 4 tsp of panna pulp in a glass and add water. Mix and serve.
  4. The quantity of sugar can be increased or decreased depending upon the sourness of the raw mangoes.

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