वीडियो ट्यूटोरियल
वीडियो चैप्टर
Instructions
Boiling the Raw Mangoes
Place the washed raw mangoes in a pressure cooker with a small amount of water (just enough to cover them slightly) and half a teaspoon of salt. Cook on medium heat for five whistles, then allow them to cool completely.
Preparing the Sweetener
If using large pieces of rock sugar (mishri), crush them using a mortar and pestle or a similar tool until they are in fine, small pieces.
Extracting the Mango Pulp
Once the mangoes have cooled, separate the pulp from the skin and seeds using a spoon, ensuring you scrape the skin thoroughly, so no pulp is wasted.
Blending the Ingredients
Add the mango pulp to a mixer jar along with ginger pieces, green chilies, fennel (saunf) powder, black salt, white salt, roasted cumin powder, the seeds of two green cardamoms (discard the pods), and a handful of fresh mint leaves. Blend until you achieve a fine, smooth paste.
Sieving the Mixture
Pass the blended mixture through a sieve to remove any remaining fibers or coarse bits, resulting in a smooth, creamy texture.
Cooking the Syrup
In a pan, dissolve the crushed rock sugar in 3/4 cup of water over low heat. Once melted, add the juice of one lemon (to enhance flavor and prevent crystallization). Stir in the mango pulp mixture and cook on low heat for 4 to 5 minutes until thickened, then let it cool.
Serving and Storage
Store the prepared syrup in a clean bottle. It can last for one week at room temperature or up to two months in the refrigerator. To serve, mix 3-4 tablespoons of the syrup into a glass of water with ice, and garnish with fresh mint or lemon if desired.
