Beetroot Raw Mango Panna/Panak.

Thanda Thanda ...... Khatta Meetha Teekha .... Beetroot-Ambuli Panak/Beet-Aam-Panna / Beetroot-Raw Mango-Spiced Coolant ... A delicious thirst quencher that is given a healthier twist with the addition of beetroot as they are filled with nutrients .... Simply Delicious ....

** My experiment with different combinations in raw mango panna continues. While the basic panna recipe remains the same, I keep adding other ingredients to have a different taste every time I serve it. I guess by now my craze for juices are well known.

** It gives me immense pleasure when my family enjoys the different concoctions I prepare. Here I have added beetroot for added health benefit and for that beautiful and deadly dark colour. Beets are very good for health, so go ahead and enjoy these pannas / panak / coolant with the addition of beetroot.

** Peel, wash and roughly chop one medium sized beetroot. Wash, slice off the step edge of one large sized raw mango and slice the two sides too. 

** Put the chopped beetroot and the slices along with the mango in a pressure pan. Add in 2 cups of water and pressure cook to 3-4 whistles. Let the pressure drop on its own. Remove the lid and allow the ingredients to cool to room temperature.

** Squeeze out all the fleshly portions of the raw mango and put them along with the slices and the beetroot in a mixer grinder. Add in the cooked water too. Add in 1 tsp of pepper powder and a small piece of ginger (Optional). Grind to a very smooth paste. Add in more water if necessary.

** Remove the paste and strain through a fine sieve. Add 2 cups of sugar and mix well. Add 2-3 cups of water and keep it in the refrigerator to cool for 2-3 hours. Serve the juice chilled in tall glasses topped with some ice cubes.