Serves - 15 (approx.)

Ingredients

• 3-4 raw mangoes,
• 1/2 cup sugar,
• 3/4 cup jaggery,
• 8-10 green cardamoms, peeled and powdered,
• some saffron strands,
• salt,
• water.

Method

1. Wash mangoes and without adding any water to them, (use water only in the cooker body) pressure cook them until soft and mushy..
2. Remove and peel the mangoes.
3. Take out the seed from each and blend the pulp in a blender into a smooth consistency. Now combine the pulp, sugar and jaggery.
4. In a saucepan, heat the mixture over medium heat. Let bubbles rise on top. Reduce the heat and simmer for 5 minutes.
5. Remove from the heat when it thickens a little bit and let cool.
6. Add cardamom powder, saffrom strands and a pinch of salt.
7. While serving, add a desired amount of chilled water and/or ice cubes and blend it in a blender.
8. Prepared pulp can be stored upto 6 months in the refrigerator. In that case add a pinch of Sodium Benzoate as a preservative while the mixture is warm.