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| Recipes |
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KERI-NU PAANU
(Sweet Dish of Gujarat) |
| Ingredients |
Metric |
 |
Skins of ripe
mangoes |
6 |
|
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Mango kernels |
6 |
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Ghee |
1/2 tblsp |
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Cumin seeds |
1/4 tsp |
|
Asafoetida |
A pinch |
|
Stems curry leaves |
2 |
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Sour curd |
1/2 cup |
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Ginger powder |
1/2 tsp |
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Sugar |
2 tsps |
|
salt |
to taste |
| Procedure |
| Yield : 4 People |
- Squeeze the juice from the mangoes, reserving the skins
and kernels.
- Soak these in 4 glasses of water.
- Allow to stand for a while, then strain.
- In a large vessel, heat ghee and throw in the cumin.
- When it begins to crackle, add asafoetida and curry
leaves.
- Now, pour in the mango water, and let it come to a boil.
- Next, add curd, ginger powder, sugar and salt.
- Boil for 30 minutes, remove and serve hot. (Pannu makes an
excellent digestive.)
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