Empty My Fridge
Kairi Mirchi Panna
Ingredients
- Kairi700 g
- Vegetable oil½ tsp
- Jaggery · crushed½ cups
- Hari Mirch1
- Black salt¼ tsp
- Kali mirch powder¼ tsp
- Sonth powder½ tsp
- Zeera roasted & crushed¼ tsp
- Podina handful
- Mango6–8
- Paprika powder¼ tsp
- Lemonas needed
Instructions
- Grease the raw mangoes with the oil, place them on a hot griddle, cover and roast on low heat for 15 to 20 minutes, turning them now and then.
- Switch off the heat, take out the mangoes and let them cool completely.
- Scoop the pulp out of the mangoes with a spoon into a bowl.
- Blend the mango pulp with the jaggery, green chilli, black salt, black pepper powder, dry ginger powder, roasted crushed cumin and mint leaves until smooth.
- Crush the mango citrus candies in a mortar, add the paprika powder and mix well.
- Rub lemon around the rim of the serving glass, then turn it upside down into the paprika dust.
- Add crushed ice, pour in the blended mango panna and garnish with raw mango slices.
Summarized from Food Fusion's video. Watch it for the details.
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