4 large raw green mangoes
2 cups water
1 1/2 cups sugar
1 tbsp. cumin powder
1 tbsp. black salt
1. Wash the mangoes.
2. Pressure cook mangoes with the 1 1/2 cups water for four whistles.
Take a deep saucepan, add mangoes and water. Cover and cook until mangoes are tender. When the skin becomes pale green the mangoes are ready. Cool.
3. When cool, peel the skin, remove seeds and squeeze out all the pulp.
4. Put the pulp in a blender along with water. Add sugar, cumin powder and black salt. Blend mixture until everything is pureed well.
5. Store panna in an airtight bottle. Can be stored in the refrigerator for up to 15 days.
6. To Serve:
Add 1/3 panna to 1/2 glass of chilled water. Add crushed ice and serve.
Makes 8 to 10 servings.
Source: My recipe
Submitted By: kph
Date: April 26, 2007