If you are a Bengali your summers wont be complete without this.

Guess the drink & rate my garnishing.

P.S The color changed a little coz of my experiment ofcourse.

#MiiRasRannaghar

Whoever said this is Aam pora won the challenge.
The word “pora” in Bengali means bυπnt. So this recipe is made by bυπning the Aam(mango)

Here’s the recipe
#Thread

Of course get some kancha aap (unripe mangoes) first. We dont need to peal them.

Now bυrn them on the gas directly from all sides. Many people boil the mangoes but this is the authentic way of making it.

For the masala we make a special one in Bengal that almost goes in everything. This masal can be made once n stored for months.
Take some jeera seeds & dhaniya seeds & red dried chilli.

Heat them together in garam tawa until they all turn brown. Then keep them aside to cool

Now grind them once its cool & your months of bengali masala is ready. This one can go into any bengali chats as well..

And the fragrance…………. Ahhha

Once the mangoes are properly smoked keep them aside to cool until u can touch them with your hands. Its ok if the peels are black. Also dont wash them to make the process fast. That will take away its smokey flavor.

Now peel the covers & ch0p them.

Put them in mixer, drop some fresh mint leaves with it.

Now add some jaggery powder on top. U can do with sugar in case u dont have jaggery. Some salt (i use black salt but not compulsory) and the masal we prepared earlier. Its coz of this jaggery my drink turned red

U can also add some green chilies if u want. I don’t like it teekha

Now grind them all together n make a paste of it. Once grinded properly add a lot of water n grind again and your aam pora is ready.

Keepit in fridge. Then pour it in glass. Add some ice cubes, a little bengali masala & some pudina leaves, a few cut mangoes for garnishing and enjoy your summer.