Raw mango kanj

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🥭 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)

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🍳 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.

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⚡ 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

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💪 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

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⭐ 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.

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