Sparkling White Raw Mango Panna / Panak.

Sparkling White Raw Mango Panna / Panak ...........

Sparkling white raw mango panna is mango panna itself, only the colour differes. I have always wanted to make this. Love the sparkling white looks of the panna. To get panna sparkling white, the mango flesh has to be very white, the skin of the mango should be removed before cooking, and the spices that go in should be such that the colour does not change.

Wash and wipe one large sized raw Mango. The mango should be firm and the flesh within should be white in colour, should not have started to ripe to get the sparkling white texture. Peel the skin and remove cleanly all the flesh part of the mango and discard the mango seed. In a pressure cooker put the flesh part only with one cup of water and pressure cook to one whistle. Let cool. 

Remove and put it in a blender with 2.5 to 3 cups of sugar, 1 tsp ginger powder, 2 tsp of white pepper powder, 1 cup of water and grind to a smooth paste. Strain in a large vessel. Add about 4-5 cups of water. Check for taste, if required add more water. Keep it in the fridge. Serve chilled as an accompaniment with snacks or as it is.