Keri Ka Sharbat Recipe || Unripe Mango Drink || Summer Drink With Step by Step Photos And Video.
Keri ka sharbat, also known as Unripe Mango Drink, is a refreshing beverage made from keri, or unripe green mangoes, sugar, and spices. It is
popular in India and Pakistan and serves as an effective remedy for preventing heat stroke and sunstroke during the summer.
Unripe mango drink is also rich in vitamin C and
iron. Keri keri, or kacha aam, refers to unripe or
raw green mangoes in India and Pakistan. These raw green mangoes are commonly
eaten as a snack and are a popular ingredient in Indian and Pakistani cuisine
due to their unique sour flavor.
What is Keri Ka Sharbat?
Unripe Mango drink, also known as
keri sharbat, is a refreshing drink made from unripe green mangoes, sugar, and
spices. It has a unique tart flavor due to the use of raw mangoes and black
salt (or kala namak). "Kairi" refers to unripe green mangoes, while
"aam" means mango, which is why this drink is sometimes called keri panha, keri sharbat, or aam panna interchangeably.
This drink is typically
prepared in the form of a squash or concentrate, with water and ice cubes added
when serving. Not only is it delicious, but it is also an effective remedy to
help prevent heat exhaustion and sunstroke during the hot summer months.
Raw mangoes are rich in vitamin
C and iron and possess cooling properties. Additionally, roasted cumin aids
digestion, while black salt helps replenish sodium chloride lost through
excessive sweating in the summer heat.
For a detailed recipe, watch my video where I explain the steps one by one.
My Latest Keri Ka Sharbat Video:
Main Ingredients Of Keri Sharbat:
Green Unripe Mango:
Green, unripe mangoes are the main ingredient in this drink recipe. They are also known as raw mangoes or keri. This type of hard, raw mango is ideal for making keri ka sharbat and is easily found at Indian markets.
Pakistani and Asian grocery stores during the appropriate season.
Kairi, or green mangoes, typically start to become available about
1 to 1.5 months before the main mango season.
Granulated sugar:
Sugar is the second main ingredient in this
drink recipe. This recipe uses white granulated sugar, but you can also
substitute it with brown sugar or jaggery (gurr).
The amount of sugar should match the quantity
of unripe green mango. If the raw mango is more tart than sweet, feel free to
increase the sugar. Sugar acts not only as a sweetener but also as a
preservative.
Lemon Juice:
I add fresh lemon juice to prevent the squash from crystallizing while it is stored in the refrigerator. Although many people don’t include lemon juice in this recipe,
I highly recommend that you don’t
skip or omit it. The lemon juice will keep the keri ka sharbat pourable, even
after being stored in the fridge.
Black Salt:
Black salt, also known as kala
namak, is a popular ingredient in Indian and Pakistani cuisine. It is typically
sprinkled over sliced fruits, added to fruit chaat, or used in drinks to impart
a smoky, tangy flavor.
You can purchase black salt at
Indian and Pakistani grocery stores, and it has recently gained popularity in
health stores as a staple in vegan cooking. If you can't find black salt, you
can substitute it with half the amount of regular salt. Alternatively, you can
use peri peri salt or TajÃn seasoning in your recipes.
Food color:
I added green food coloring to
this keri ka sharbat to make it brighter and more tempting. You can also add
yellow food coloring or skip this ingredient altogether, as it is optional.
Mango essence:
Adding
a few drops of mango essence makes the squash aromatic, similar to store-bought
squash. It's an optional ingredient, so you can skip it if you don't have any.
You might like
this:
Have you tried Keri ka sharbat? Feel
free to follow me on social media to stay up-to-date on my latest culinary
creations.
Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.
How to Make Keri Ka
Sharbat?
Step 1:
Start by peeling the raw mangoes. This method makes it easier to separate the pulp from the mango seeds. If you boil the mangoes with the skin on, the skin and pulp can mix together, making separation difficult.
Make 3-4 long gashes on each mango to ensure they boil quickly inside.
In a pot, boil water and add the prepared mangoes. Cook for about 30 minutes or until they are soft.
2nd Step:
In a saucepan, combine 0.5 liters of water and sugar. Stir continuously, adding fresh lemon juice to prevent crystallization. Once the mixture starts to boil, turn off the flame. You do not need a one or two-thread sugar syrup for this recipe.
3rd step:
Once the raw mangoes are soft, remove the seeds from the pulp.
Blend the pulp in a grinder or with a hand blender until smooth.
Strain the blended pulp using a strainer or muslin cloth to remove any remaining fibers.
4th step:
In a separate pot, combine the sugar syrup with the strained mango pulp. Stir well and bring to a boil.
Then, add mango essence, black salt, and food coloring, mixing thoroughly.
Once cooled, transfer the sharbat to an airtight glass container and store it in the refrigerator. This Keri ka sharbat can last for more than six months.
To serve, add 2-3
tablespoons of keri ka sharbat to a glass, along with water and ice cubes. Mix
well and enjoy!
Unripe mango drink is also rich in vitamin C and iron. Keri keri, or kacha aam, refers to unripe or raw green mangoes in India and Pakistan..
Ingredients:
- 1/2 kg,kachi keri
- 1 litre, water
- 4-5 drops, mango essence
- 3-4 drops, green food color
For sugar syrup:
- 1/2 litre, water
- 1/2 kg, sugar
- 1 pcs, lemon juice
How to Make Keri Ka
Sharbat?
**Peeling and Boiling the
Keri:**
Start by peeling the raw mangoes. This method makes it easier to separate the pulp from the mango seeds. If you boil the mangoes with the skin on, the skin and pulp can mix together, making separation difficult.
Make 3-4 long gashes on each mango to ensure they boil quickly inside.
In a pot, boil water and add the prepared mangoes. Cook for about 30 minutes or
until they are soft.
**Making the Sugar Syrup:**
In a saucepan, combine 0.5 liters of water and sugar. Stir continuously, adding fresh lemon juice to prevent crystallization. Once the mixture starts to boil, turn off the flame. You do not need a one or two-thread sugar syrup for this recipe.
**Extracting Seeds from Mango Pulp:**
Once the raw mangoes are soft, remove the seeds from the pulp. Blend the pulp in a grinder or with a hand blender until smooth. Strain the blended pulp using a strainer or muslin cloth to remove any remaining fibers.
**Mixing
the Syrup with the Strained Pulp:**
In a separate pot, combine the sugar syrup with the strained mango pulp. Stir well and bring to a boil. Then, add mango essence, black salt, and food coloring, mixing thoroughly.
Cover the pot with a lid and let it cook until the mixture thickens. To check the
consistency, touch the mixture with two fingers; if a thread forms, the syrup
is ready. Turn off the flame and let the sharbat cool completely.
**Storing and Serving:**
Once cooled, transfer the
sharbat to an airtight glass container and store it in the refrigerator. This
Keri ka sharbat can last for more than six months. To serve, add 2-3
tablespoons of keri ka sharbat to a glass, along with water and ice cubes. Mix
well and enjoy!
*Not be duplicated, rewritten, or published without permission- Thank you!
Have you any doubts about this blog kindly let me know
EmoticonEmoticon