Sunday, 7 June 2015

Layered Aam panna and Kala khatta granita

For those, who were the 90's kids this would be a breeze of nostalgic summer afternoons, Remember chuski or gola sold by thella wala? It used to take hours sometimes to convince mom to let us have those colourful snow sticks painted in vibrant sweet syrups and dripping all over us. The taste is still in my memories and hence today, played with the ingredients and some favourite flavours of childhood to prepare a layered Aam panna and kala khatta Granita.

Aam panna granita:
Ingredients:

  • 3-4 Raw mangoes 
  • 2-3 tsp roasted cumin powder
  • 2 tsp black salt 
  • Back pepper powder to taste
  • Salt to taste
  • 1 cup Sugar or to taste
  • 15-20 crushed mint leaves
  • 2 cups water

Kitchen equipments required: pressure cooker, sauce pan, mixing spoons, cling wrap, 2 deep baking dish and a fork
Yields: 5 servings.

Directions:

  • Wash mangoes and pressure cook till 2-3 whistles.
  • Remove the peel and take out the pulp
  • In a saucepan add water, mango pulp and cook along with sugar and spices for 5-6 minutes.
  • Add mint leaves and switch off the flame.
  • Let the mixture cool. (This is the basic aam panna recipe)

For Granita:
  • Pour aam panna into a deep baking pan. Freeze for 1-2 hours, scrap the icy edges with a fork and bring them to the centre, cover the pan with a cling wrap and return to the freezer.
  • Repeat the process 3-4 times after every 30 minutes or until it is completely scrapped.
  • Scrap granita once again before the final serving.
For the kala khatta layer I have used 2 packs of ready to drink Paper Boat Jamun kala khatta juice.
(For kala khatta Granita follow the same procedure as we did for aam panna granita)




Assembling:

  • Take a serving glass, jar ( or a disposible cup if you want to enjoy it as a chuski). Spoon a layer of aam panna granita and then kala khatta granita, repeat twice and put the serving jars or glass in freezer for an hour.
  • Garnish with some fresh mint leaves.
  • Serve chilled.