Panna By souffle

PANNA: This JUICE CONCENTRATE is free of preservatives, but can be stored in the refrigerator for a period of 3 to 4 months effectively. It has high nutritional value and is a refreshing and revitalizing drink to beat the scorching summer heat.
INGREDIENTS:
6 (medium-sized) sour raw mangoes
2 cups sugar
1/2 tsp cinnamon (dalchini) powder
1 tsp cardamom (elaichi) powder
a few saffron (kesar) strands soaked in 1 tbsp of warm water
1 tsp lemon juice
a pinch of salt
water as required
muslin cloth or a fine seive.

1. Step 1:
2. Preparation of sugar syrup:
3. Take about 2 tall glasses of water in a thick-bottomed pan.
4. Add the sugar to it.
5. Stir and boil till the syrup becomes viscous. (it should be slightly thicker than gulab jamun syrup consistency.)
6. Simmer and add a few drops of lime juice to clarify the syrup. put off the stove.
7. Filter the syrup through a piece of muslin cloth or a fine sieve.
8. When it has cooled slightly, stir in the saffron strands soaked in a tablespoon of warm water.
9. Step 2:
10. Peel the raw mangoes and cut into big cubes.
11. Pressure cook these cubes with a pinch of cinnamom powder.
12. 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.)
13. Sieve the pulp through a medium-fine sieve.
14. Add a pinch of salt to the seived juice and mix well.
15. Step 3:
16. To make the panna concentrate:
17. When the syrup and the mango juice is still warm, mix them together.
18. Add the rest of the cinnamon powder and cardamom powder. mix thoroughly.
19. Cool completely and fill into a clean dry bottle.
20. Serving instructions:
21. Mix 1/4 glass of the panna concentrate with 3/4 glass of water and serve chilled.