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Photo of Layered Aam Panna and Kala Khatta Granita by Deepti Mehta at BetterButter
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Layered Aam Panna and Kala Khatta Granita

Jun-07-2017
Deepti Mehta
20 minutes
Prep Time
30 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Layered Aam Panna and Kala Khatta Granita RECIPE

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

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Indian
  • Pressure Cook
  • Freezing
  • Dessert
  • Vegan

Ingredients Serving: 5

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

Instructions

  1. For Aam Panna: Wash mangoes and pressure cook till 2-3 whistles
  2. Remove the peel and take out the pulp
  3. In a sauce pan add water mango pulp and cook along with sugar and spices for 5-6 minutes
  4. Add mint leaves and switch off the flame
  5. Let the mixture cool
  6. 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
  7. Repeat the process 3-4 times or until it is completely scrapped
  8. Scrape granita once again before the final serving
  9. For the Kala Khatta layer, I have used 2 packs of paper boat Jamun Kala Khatta juice.
  10. For Kala-Khatta granita follow the same procedure as we did for aam Panna granita
  11. 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
  12. Garnish with some fresh mint leaves
  13. Serve chilled

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Mani Kaur
Jun-08-2017
Mani Kaur   Jun-08-2017

Too tempting....

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