Made from raw, green mango, aami ki shikanji (pictured in the back of the photograph above) is a quintessential summer drink in India. Tangy and sweet, aam ki shikanji is equally liked by kids and adults, and the shikanji concentrate can be made to last for a few weeks. —Annada Rathi
5 to 6 glasses
medium raw, green mango
sugar (or equal to the quantity of mango pulp)
fresh cardamom powder (made from crushed cardamom seeds)
Boil the green mango in 5 to 6 cups of water. Ensure that the mango is completely submerged in water. Let it boil for 45 minutes to an hour.
By the end of an hour, the mango skin will crack and turns a pale greenish-brown color. Turn the heat off and let the mango cool.
Peel the skin of mango. And now get ready to play with food! Squeeze the mango between the palm and fingers of one hand to extract pulp. Discard the pit and scrape the pulp from inside the mango skin peels. Discard the peels.
Measure how much pulp you've made and add the same amount of sugar. Mix well with a whisk. Add cardamom powder. Store in a clean glass bottle in the fridge. Lasts for 3 to 4 weeks.
To serve add 2 tablespoons of shikanji concentrate to an 8-ounce glass of cold water.