Fariyali Salted Keri Panna

Place the mangoes in a 2-litre pressure cooker. Add 2 cups water.

Pressure cook for 2 whistles on medium flame or for about 8 to 10 minutes.

The mangoes would have become soft. The peels would have also separated if the mangoes are cooked well.

Gently pour the contents of the cooker into a fine strainer. Place a bowl underneath. Do not discard the water. Use this water to make aam panna drink.

Let the mangoes cool at room temperature. Place them in a bowl. After cooking the raw mangoes, the peel comes off easily. With a sharp-edged spoon or a knife scrape and remove the cooked mango pulp directly in the bowl.

Collect the cooked mango pulp in a bowl. Discard the peels.

Add sendha namak & roasted cumin powder. Mix very well. You could also use a blender or hand churner to blend the aam panna. Add the water remaining from the pressure cooker to this mix and add 1 handful of ice cubes.

Mix everything well and serve chilled.