Yummy Traditional : Mango Squash Recipe (keri)

raw-mango-squash-recipe-with-step-by-step-photos

Raw mango squash | Homemade Mango Squash || How to make squash at home with step by step photos

Raw Mango Squash nothing spells relief like taking a sip of raw mango juice in summers, a great combination of sourness and sweetened taste of this homemade squash

My mother used to make raw mango squash at home in summer is called also (amori ka sherbet) I learned from her, May Allah grant her the highest rank of Jannah Ameen

This recipe is prepared with a few ingredients, first all Kerries are roasted on slow flame then separated all seeds and skin from pulp and cook with water and rose water by adding the sugar. This recipe is cooked on medium-low flame until get desirable thickness

I prepared homemade raw mango squash, which is the best than store-bought squash, it is a pure and hygienic drink, give relief from heat and undue thirst during the fast in whole Ramadan, nowadays seasoning Keri is easily available at market, you can make at home so try once and enjoy this natural drink

An easy recipe that may take a long time for you but 100% pure without any adding chemical

Benefits of raw mango:

Raw mango has vitamin C which can cure scurvy. as well as the uncomfortable heat and the relentless Sun. One of the perks of living in a tropical country like Pakistan is the opportunity to indulge in yummy thirst-quenchers prepared from summer favourites, of which raw mango has the widest appeal.

Drinking juice of raw mango during summers is more than a mere exercise in palate-pleasing.

The drink reduces the effects of intense heat and prevents dehydration, by stopping excessive loss of sodium chloride and iron from the body. These minerals often tend to leach out into your sweat, during summers, making you dehydrated. this drink reduces the effects of intense heat and prevents dehydration

You can preserve it for up to 1 month to keep in the refrigerator so let's go ahead to know how to make raw mango squash at home?

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Rinse all raw mangoes under the running water and shift to the large-sized pot

rinse-the-mangoes-and-transfer-to-the-pot

Cover the lid and allow to roast them on low flame for an hour, keep flipping occasionally

Extract out all mango seeds from roasted kerries

Now strain the pulp in a strainer or any muslin cloth

Separate the pulp from the skin

Put all strained pulp in a large-sized pot along with water and rose water, and stir to combine well

add-water-and-rose-water-in-the-mango-pulp

Now add sugar and lemon food colour

Stir to mix well

And bring it to boil on high flame

Now cover the lid and let it cook for around 2 hours on low-medium flame or till turns to a thick consistency, keep stirring occasionally

Remove the lid check the consistency and add vanilla essence, stir to mix well, now let it cool down completely

Raw mango squash is ready to chill serve

You can preserve raw mango squash in a bottle or any container whatever you have available, I did use an old store-bought squash bottle to preserve homemade raw mango squash just because I had available only it by the time

How to make a drink?

Very easy to make, just take 1 glass to add squash to taste and pour chilled water

Stir to combine well, then add ice cubes

Raw mango squash is ready to have, you can even add sugar if you like much sweetest drink

Raw Mango Squash
Author: Sana Rasheed
Preparation Time: an hour
Cooking time: 2 hours
Total time:3 hours
Servings: as desired
Recipe Category: Beverage
Cuisine: Pakistani
Calories per glass: 70 kcal

Nothing spells relief like taking a sip of raw mango juice in summer. Raw mango has vitamin C which can cure scurvy, a great combination of sourness and sweetened taste

Ingredients:

1 kg, raw mangoes (Kerri)
500g, of sugar
1 litre, of rose water
½ litre, of water
2 drops, of vanilla essence

How to make the Raw Mango Squash:

Rinse all kerries under the running water and shift to the large-sized pot
Cover the lid and allow to roast them on low flame for an hour
Keep flipping occasionally
Extract out all mango seeds from roasted kerries
Now strain the pulp in a strainer or any muslin cloth if available otherwise can be used strainer in place of a muslin cloth
I also used the strainer
Put all strained pulp in a large-sized pot along with water and rose water
Stir to combine well
Now add sugar and lemon food colour
Stir to mix well and bring it to boil on a high flame
Now cover the lid and let it cook for around 2 hours on low-medium flame or till turns to a thick consistency
Keep stirring occasionally
Remove the lid check the consistency and add vanilla essence
Mix well further
Now let it cool down completely
Raw mango squash is ready to chill serve
You can preserve raw mango squash in a bottle or any container whatever you have available
I did use an old store-bought squash bottle to preserve raw mango squash just because I had available only it by the time

How to Make a Drink?

Very easy to make
Just take 1 glass to add squash to taste and pour chilled water
Stir to combine well
Then add ice cubes
Your raw mango squash is ready to have
You can even add sugar if you like much sweetest drink

*Not be duplicated, rewritten or published without permission- Thank you!

4 comments

Balas

Unknown

April 28, 2022 at 3:40 PM

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