#shorts Aam Panna | Kairi Panha Recipe

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Wash and dry the raw mangoes, then peel them and discard the skin.
2. Place the peeled mangoes in a stainless steel container. Add 1 cup of water to the Instant Pot insert and set a trivet in it. Set the container with the mangoes on the trivet.
3. Seal the Instant Pot. Pressure cook on high for 20 minutes, then let the pressure release naturally.
4. Remove the mangoes and let them cool. Empty and dry the inner pot.
5. When cool, scoop out all the pulp by hand or with a spoon and discard the seeds.
6. Return the pulp to the pot and add sugar, saffron, cardamom and salt. Stir and cook on low saute for 15 minutes.
7. Turn off the heat and blend with an immersion blender until smooth and jam-like. It will thicken as it cools.
8. Cool the concentrate, then store it in a dry glass jar in the refrigerator for up to one month.
9. To serve, mix 3 to 4 tablespoons of concentrate with 1 cup of cold water, ice cubes and a pinch of rock salt. Shake or blend until smooth, then pour over ice and garnish with mint.

Summarized from Ministry of Curry's video. Watch it for the details.

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