Panna By souffle
Added to 6 cookbooks
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The tangy panna is a delicious, cooling raw mango drink recipe which can be bottled and used as desired through the year. Follow the easy to prepare aam panna recipe to create a healthy thirst quencher.
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Panna By souffle recipe - How to make Panna By souffle
Preparation Time: 10 MINS Cooking Time: 30 MINS Total Time:
- Step 1:
- Preparation of sugar syrup:
- Take about 2 tall glasses of water in a thick-bottomed pan.
- Add the sugar to it.
- Stir and boil till the syrup becomes viscous. (it should be slightly thicker than gulab jamun syrup consistency.)
- Simmer and add a few drops of lime juice to clarify the syrup. put off the stove.
- Filter the syrup through a piece of muslin cloth or a fine sieve.
- When it has cooled slightly, stir in the saffron strands soaked in a tablespoon of warm water.
- Step 2:
- Peel the raw mangoes and cut into big cubes.
- Pressure cook these cubes with a pinch of cinnamom powder.
- After the mangoes have been cooked, before it cools completely, mash it into a pulp in a blender using very little warm water. (you can use the water in which the mangoes have been cooked.)
- Sieve the pulp through a medium-fine sieve.
- Add a pinch of salt to the seived juice and mix well.
- Step 3:
- To make the panna concentrate:
- When the syrup and the mango juice is still warm, mix them together.
- Add the rest of the cinnamon powder and cardamom powder. mix thoroughly.
- Cool completely and fill into a clean dry bottle.
- Serving instructions:
- Mix 1/4 glass of the panna concentrate with 3/4 glass of water and serve chilled.
This recipe was contributed by souffle on 20 May 2001
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