 is a traditional Gujarati recipe, known for its refreshing taste and health benefits.){kind=link}
Kachi Keri No Baflo (Aam Panna) is a traditional Gujarati recipe, known for its refreshing taste and health benefits. This easy-to-make, nutritious drink is prepared using raw mangoes, a blend of aromatic spices, and a natural sweetener like mishri or sugar.
In this recipe, I have made Kachi Keri No Baflo using a slightly different method—I cook the mango paste with sugar syrup. This technique helps extend its shelf life, making it last longer. This drink offers numerous health benefits, including aiding digestion and improving respiratory health.
I will also share the perfect ingredient ratio to prepare Kachi Keri No Baflo or concentrate, using simple ingredients readily available in your kitchen. This delightful beverage is not only flavorful but also packed with health benefits. Give it a try!
Use fresh and pulpy raw mangoes for the sharbat. Steam-cook the raw mango pieces in a pressure cooker to remove excess water, which helps increase the shelf life. I also add a masala mix to the mango paste to enhance its flavor and make it healthier.
- I made kachi keri baflo with sakar or mishri. You can also use sugar or make kachi keri baflo with jaggery (gud), but the sharbat’s taste may be slightly different with jaggery.
- Cook the sharbat syrup until it becomes slightly sticky. Be careful not to overcook it, as this may make it too thick and cause sugar crystals to form once it cools down.
- Lemon juice acts as a natural preservative and prevents sugar crystallization. You can also use vinegar as an alternative.
- The consistency of the sharbat should be slightly thick and should coat the back of a spoon.
- Store the Kachi Keri No Baflo or sharbat syrup in an airtight bottle in the refrigerator for 1-2 months to maintain its freshness.
Recipe Video
Kachi keri no baflo recipe | aam panna | kachi keri sharbat | mango sharbat
Ingredients
- 1 kg raw mango
- 1 tbsp roasted cumin powder
- 1 tbsp black salt
- 1 tsp black pepper powder
- 1 tsp fennel seeds powder
- ½ tsp salt
- 1 green chilli
- 1 inch ginger
- 500 grm sakar or mishri
- 1.5 cup water
Instructions
- Take 1 kg of raw mango. Peel its skin and cut it into rough pieces.
- Now, in a pressure cooker, add some water. Place the mango pieces in a bowl, cover the bowl with a dish, and pressure cook on a medium flame for 5 whistles.
- Meanwhile, in a mixing bowl, add 1 tbsp black salt, 1 tbsp cumin powder, 1 tsp black pepper powder, 1 tsp fennel seed powder, and ½ tsp salt. Mix well. The masala mix is ready. Keep it aside.
- Once the pressure cooker releases its steam naturally, open the lid and allow the boiled raw mango pieces to cool down.
- Add the mango pieces into a mixer jar along with 1 green chili, 1-inch ginger, and the prepared masala mix. Grind it without adding water.
- Now, sieve the ground raw mango paste and keep it aside.
- Then, in a mixer jar, add 500 grams of sugar (sakar/misri) and grind it into a fine powder.
- Now, in a pan, add 3 cups of the ground sugar powder and 1.5 cups of water. Mix well and dissolve the sugar on a low flame.
- Once the sugar is completely dissolved, add the raw mango pulp and mix well.
- Cook the mixture on a low flame for only 4-5 minutes, or until it becomes slightly sticky. Do not overcook the syrup.
- Turn off the heat and add 1 tbsp of lemon juice. Mix well.
- Let the syrup cool down, then store it in an airtight glass bottle.
- To serve, coat the edges of a glass with lemon juice and a mix of red chili powder and salt.
- In the glass, add 3 tbsp of the syrup, some mint leaves, and ice cubes. Add water and mix well.
- Serve chilled and enjoy the refreshing Kachi Keri Baflo or Sharbat!
Notes
- Steam-cook raw mango pieces so that there is no moisture in them.
- The addition of roasted jeera powder and fennel seed powder enhances the taste of kachi keri baflo.
- The addition of black salt gives a tangy and chatpata flavor to kachi keri baflo.
- 500 grams of sakar is perfect for 1 kg of raw mango.
- Just dissolve sakar powder in water; do not cook the mixture for too long.
- After adding the kachi keri mixture, cook it for only 4 minutes or until it slightly thickens. Do not overcook it.
- The kachi keri baflo mixture should be slightly thick and sticky, similar to a one-string consistency.
- Store kachi keri baflo in an air-tight, sterilized glass bottle.