It is all about cooling and fresh drinks in summer to avoid heat in summer. This hydrating coconut water, lip-smoking lemon water or raw common emerald, the weather becomes more fun with these drinks. The common emerald, in particular, is very popular at this time of the year because it is made with our favorite summer fruit. In Hindi, raw mango called ‘Kakchi Kieri’ is used to make this special drink of pickle, common papad and common emerald. If you are also involved in common emerald shrabet every summer, then we are going to make it special this time. How? read on.
We found a recipe that will continue to enjoy the common emerald even after the end of summer. The recipe posted on YouTube channel ‘Cook with Parul’ shows how the common emerald is a mixture that you can store for a year!
As you already know, mango emerald is full of calcium, iron and immune-boosting vitamin C, so treat your taste buds while maintaining your health with this sorbet. In addition, the common emerald serbate gives you a lot of energy to stay active throughout the season.
Usually, people boil raw mangoes to prepare dishes such as common emerald or common sherbet. But they get spoiled soon. If you steam mangoes, the dishes made with their pulp live for a long time!
Also read: Health Benefits of Raw Mango: 6 reasons to add carry to your summer diet
Ram Mango is used to make many panoramic dishes.
Photo Credit: ISTOCK
How to make Kaki Kayari Mango Emerald Recipe:
Take about 4 raw mangoes. Cut their top head and steam in an idli manufacturer for about 15 minutes. You can also steam in cooker or hard work. You will also see green mangoes yellow and soft in color. Cut open and collect mango pulp. Now add pulp in the mixer grinder, add roasted jera powder, black pepper powder, black salt and some regular table salt. In addition, add some cardamom powder to enhance the taste of sorbet. Grind to make a paste. Then add some mint leaves and churn the mixer again.
Now to make sorbet, first take some sugar candy. Crush the whole sugar candy and turn it into powder. Now boil sugar powder in water to make syrup. Also, add raw mango pulp mixture. Keep stirring to cook. You can also add some green food color so that it can look even more seductive. After the sorbet becomes thick, turn off the gas and add some lemon juice. When the sorbet cools down, store it in a glass jar. You can store it for a year.
Now whenever you want to make a common emerald shurbet, take 2 tablespoons of mixture in a glass and fill it with water and ice. enjoy!
Disclosure: This article may have links to third-party websites or resources. However, it does not affect the integrity of the material, and all recommendations and ideas are based on our independent research and decisions.
Also Read: 5 delicious raw mango dishes from South India
Watch the full recipe video of Kachi Kayari Mango Panna here:
