Name: Layered Aam Panna and Kala Khatta Granita recipe by Deepti Mehta at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Ingredients: Raw mangoes 3-4; Roasted cumin powder 2-3 teaspoon; Black salt to taste; Salt to taste; Sugar 1 cup or to taste; Crushed mint leaves 15-20; Water; Paper boat Jamun Kala Khatta 2 packs

ABOUT Layered Aam Panna and Kala Khatta Granita RECIPE

Played with the ingredients and some favourite flavours of childhood to prepare this Granita

Ingredients Serving: 5

Raw mangoes 3-4
Roasted cumin powder 2-3 teaspoon
Black salt to taste
Salt to taste
Sugar 1 cup or to taste
Crushed mint leaves 15-20
Water
Paper boat Jamun Kala Khatta 2 packs

Instructions

For Aam Panna: Wash mangoes and pressure cook till 2-3 whistles
Remove the peel and take out the pulp
In a sauce pan add water mango pulp and cook along with sugar and spices for 5-6 minutes
Add mint leaves and switch off the flame
Let the mixture cool
For granita: Pour aam Panna into a deep baking pan. Freeze for 1-2 hours, scrape the icy edges with a cling wrap and return to the freezer
Repeat the process 3-4 times or until it is completely scrapped
Scrape granita once again before the final serving
For the Kala Khatta layer, I have used 2 packs of paper boat Jamun Kala Khatta juice.
For Kala-Khatta granita follow the same procedure as we did for aam Panna granita
Assembling: Take a serving glass, jar. Spoon a layer of aam Panna granita and then Kala Khatta granita, repeat twice and put the serving jars in freezer for an hour
Garnish with some fresh mint leaves
Serve chilled

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