Aam Pora Shorbot | How to make Aam Pora Shorbot

By Trisha Rudra  |  1st Jun 2016  |  
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  • Aam Pora Shorbot, How to make Aam Pora Shorbot
Aam Pora Shorbotby Trisha Rudra
  • Prep Time

    20

    mins
  • Cook Time

    5

    mins
  • Serves

    4

    People

16

0





About Aam Pora Shorbot

Come summer and you will find almost every Bengali household will presenting this staple drink – Aam Pora Shorbot is a flavourful, tangy and sweet drink made from raw mangoes, and are perfect for gulping down to beat the summer heat! Similar to the famous ‘Aam Panna’, this is a classic Bengali drink that used to be made by the family matriarch; raw mangoes were fire roasted, their skins peeled and the pulp collected to be churned into a cool summer drink.

Aam Pora Shorbot is an authentic dish which is perfect to serve on all occasions. The Aam Pora Shorbot is delicious and has an amazing aroma. Aam Pora Shorbot by Trisha Rudra will help you to prepare the perfect Aam Pora Shorbot in your kitchen at home. Aam Pora Shorbot needs 20 minutes for the preparation and 5 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Aam Pora Shorbot. This makes it easy to learn how to make the delicious Aam Pora Shorbot. In case you have any questions on how to make the Aam Pora Shorbot you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Trisha Rudra. Aam Pora Shorbot will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Aam Pora Shorbot

Ingredients to make Aam Pora Shorbot

  • Raw Mangoes (any variety, but preferably somewhat sweet) – 2 large, or 4 small
  • Sugar – 1/2 cup (or as per preference, depending on sourness of mangoes. These were extremely sour)
  • Black salt/Kaala namak – 1/2 tsp
  • Bhaja moshla – 1/2 tsp (this is dry roasted cumin and red chili powder)
  • Ice cubes or crushed ice
  • Water – 1/2 to 1 cup

How to make Aam Pora Shorbot

  1. Using tongs, or a poker/skewer, roast the mangoes on the fire, until the skin is black and charred and the inside is soft. (Larger mangoes might take up to 7 minutes or more, mine took me 3 minutes for each mango).
  2. Once cooled, peel the skin and squeeze out the pulp of the mango, discarding the stone.
  3. Collect the pulp into a mixie jar, add sugar, black salt and a pinch of the bhaja moshla, as well as some crushed ice (optional).
  4. Churn well until combined, then add water, little by little, keeping thickness as per your preference, and churn until a smooth sherbet is formed.
  5. Pour into serving glasses, chill, or serve directly with ice cubes, mint or a sprinkle of bhaja moshla.

My Tip:

The beauty of this drink comes from the robust mangoes. The skin has to be charred, much akin to what you do for a baingan ka bharta;, and the pulp must be soft and cooked through.

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