As they say every food item has a story to tell. Pora amm er sharbat reminds me of Prof Ratnabali Chatterjee. She was my guide when I was doing my M.phil term paper. Often she used to call me at her residence to discuss the paper. One such sultry afternoon when I reached her home, she served me a cold glass of Aampora sherbat. She prepared it herself. Ever since whenever I hear Aampora sherbat, that afternoon comes to my mind.Nothing is more soothing than this in a hot summer afternoon.
Ingredients
4 Raw green mango
200 grams Sugar
1/2 teaspoon Rock Salt
1/2 teaspoon Red Chilli flakes
1 teaspoons Roasted and ground Cumin powder
Preparation
Roast the mangoes in their jackets over a flame.
Cool the mangoes and then remove the skin.
Scoop out the pulp and mash it after removing the seed
Pass the pulp through a sieve, so that the fibres, if any, are removed.
Add powdered sugar, chilli, flakes, rock salt and mix over medium flame for a minute or two.
Sprinkle roasted and ground cumin powder.
Take it off the flame. Cool and store the concentrate in glass bottles.
To make a drink, add 1/4 glass of the concentrate. Add ice cubes and chilled water.
I relished it thoroughly :-)
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