Now that summer is almost over, you can say good bye to the khatti Kairi or raw mangoes. Or maybe you can politely ask them to wait for a while in the form of this squash!
Ingredients :
1 kg green mango pulp
½ kg sugar
2 gm sodium benzoate
Method:
Put mango pulp through a sieve. Make a thick syrup of sugar and ½ ltr water.
Cook syrup and add mango pulp. Blend well. Mix sodium benzoate in a little warm
water and add to the squash. Blend well. Bottle and seal airtight.
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