Kachi Ambiaan di Banji(PANJABI RAW MANGO COOLER), also known as Gudamba, is a traditional Panjabi summer favourite made with raw mangoes, jaggery and fragrant spices. This sweet and tangy delicacy is renowned for its refreshing, cooling properties and can be enjoyed as a chilled summer drink or served as a flavourful accompaniment with parathas and chapatis.
*****INGREDIENTS*****
For the Banji
- 500g raw mangoes, peeled and chopped
- 1–1.5 litres water
- 200g jaggery or sugar
- 1½ tsp roasted cumin powder
- ½ tsp red chilli powder
- 1½ tsp black salt
- 1 tsp salt
- ½ tsp black pepper powder
For the Tempering
- 1 tsp mustard oil
- 1 tsp fennel seeds
- ½ tsp cumin seeds
- A pinch of asafoetida (hing)
*****INSTRUCTIONS*****
Place the chopped raw mangoes in a saucepan with 1–1.5 litres of water.
Bring to the boil and cook for 10–12 minutes, or until the mangoes become soft and tender.
Allow the mangoes to cool slightly, then mash the flesh and remove the stones.
Add the jaggery (or sugar), roasted cumin powder, red chilli powder, black salt, salt and black pepper.
Stir well until the jaggery has completely dissolved and the mixture is smooth.
Heat the mustard oil in a small pan.
Add the cumin seeds, fennel seeds and a pinch of asafoetida, allowing them to sizzle for a few seconds until fragrant.
Pour the tempering over the mango mixture and stir thoroughly.
Leave to cool completely, then refrigerate until well chilled.
Serve cold as a refreshing Panjabi summer cooler, or enjoy it as a tangy accompaniment with freshly made parathas or chapatis.
