Summer Special Refreshing Raw Mango Shikanji

Ingredients

• 750 g Raw Mango (unripe) (peeled and cut into small pieces)
• 100 g Fresh Mint Leaves (washed, dried and torn)
• 750 g Dhage Wali Mishri (thread rock sugar) (broken into small pieces)
• 1 tbsp Fennel Seed Powder (roasted optional for extra flavor)
• 1.5 tbsp Roasted Cumin Powder (made by dry‑roasting cumin seeds and grinding)
• 1 tsp Black Pepper Powder (freshly ground)
• 1.5 tbsp Kala Namak (black salt) (adds tangy, sulfurous flavor)

Instructions

1. Peel and Cut Mangoes

   Remove the skins of the raw mangoes and cut the flesh into small bite‑size pieces.

   Time: PT10M

2. Prepare Mint Leaves

   Wash the mint leaves thoroughly, pat them dry, and tear them into smaller pieces.

   Time: PT5M

3. Break Mishri

   Take the dhage wali mishri and break it into small irregular pieces.

   Time: PT5M

4. Coarse Blending

   Add the mango pieces, mint leaves, and mishri pieces to the mixer grinder jar. Pulse‑blend until the mixture is coarse and slightly chunky.

   Time: PT5M

5. Spread for Drying

   Transfer the blended mixture onto a clean plate or thin plastic sheet and spread it in a thin, even layer.

   Time: PT5M

6. Air‑Dry the Mixture

   Place the spread mixture in a well‑ventilated area with a fan blowing for 2–3 days until it becomes completely hard and crisp.

   Time: PT72H

   Temperature: 25°C

7. Grind to Fine Powder

   Once fully dried, break the hard pieces into smaller chunks and grind them in the mixer grinder until a fine powder is obtained.

   Time: PT10M

8. Add Aromatic Spices

   Add fennel powder, roasted cumin powder, black pepper powder, and kala namak to the mango powder. Mix thoroughly until evenly combined.

   Time: PT5M

9. Store the Shikaji Masala

   Transfer the final shikaji masala into an airtight glass jar, label, and store in a cool, dry place.

   Time: PT5M

Nutrition Facts

Calories

30

Protein

0 g

Carbohydrates

7 g

Fat

0 g

Fiber

0.5 g