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!