- Prep Time:
- 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.
- 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.
- 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.
- The quantity of sugar can be increased or decreased depending upon the sourness of the raw mangoes.
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