Raw mango kanj

Fitpiq Team, Health Tips, Healthy Recipes / By

🥭 Raw Mango Kanji Recipe

🥄 Ingredients

  • 2 medium raw mangoes (kaccha aam)
  • 4 cups water
  • 1 teaspoon roasted cumin powder
  • 1/2 teaspoon black salt
  • 1–2 teaspoons regular salt (adjust to taste)
  • 1/2 teaspoon red chili powder (optional)
  • Fresh mint leaves (optional)

🍳 Method (Traditional Boil + Mix)

  1. Boil the mangoes
    Wash and boil whole raw mangoes in water until soft (10–15 minutes).
  2. Cool & extract pulp
    Let them cool, peel the skin, and squeeze out the pulp.
  3. Blend
    Add pulp to a blender with the same boiled water and blend well.
  4. Add spices
    Mix in roasted cumin powder, black salt, salt, and chili powder.
  5. Chill & serve
    Refrigerate for 1–2 hours. Garnish with mint and serve cold.

⚡ Pressure Cooker Method

  1. Place raw mangoes in a pressure cooker with 1–2 cups water.
  2. Cook for 2–3 whistles.
  3. Let pressure release naturally, then follow the same steps:
    • Peel
    • Extract pulp
    • Blend with water
    • Add spices

💪 Benefits

  • Helps digestion (thanks to spices like cumin)
  • Natural electrolyte drink for summer
  • May reduce heat-related fatigue
  • Lightly probiotic if left to sit for a few hours before chilling

⭐ Tips & Variations

  • For a fermented kanji-style drink, leave the prepared mixture covered at room temperature for 6–8 hours before refrigerating.
  • Add a pinch of black pepper for extra kick.
  • Adjust water depending on how thick or thin you like it.