When we cannot decide on one perfect angle I end up posting both because rarely do I have the patience and the luxury to get two good pictures Here is my freshly made batch of Baaflo A Gujarati term for Aam Panna Traditionally the whole Keri is cooked over coal fire like you would a baingan for bharta But in contemporary times we simply pressure cook it Method Peel chop and boil Totapuri Raw Mango Choose this breed since it takes less sugar for sweetening Allow it to cool down In a wet mixer jar add the mango cubes sugar to taste conventionally jaggery is used cardamom saffron and black salt Blitz it a few times Store it in a glass jar When in a mood add two spoonfuls of this concentrate alongwith ice cold water and reminisce the yester years when you were welcomed with this at home after school Each household has its own trace Let us know how it s made any different if at all at your place

FiAStaysAtHome, DiscoverCreateCelebrate, Ahmedabad, Foodaholics, FoodaholicsInAhmedabad, ShareTheRecipe, SpreadTheLove, FoodInAhmedabad, Foodhunt, Foodfind, Foodblog, Foodwriters, Food, FoodLove, Foodgasm, Foodstagram, Instafood, Foodnetwork, Foodfeed, Foodtalk, Foodtalkindia, ThingsToDoInAhmedabad, Mango, Keri

Foodaholics in Ahmedabad,  FiAStaysAtHome, DiscoverCreateCelebrate, Ahmedabad, Foodaholics, FoodaholicsInAhmedabad, ShareTheRecipe, SpreadTheLove, FoodInAhmedabad, Foodhunt, Foodfind, Foodblog, Foodwriters, Food, FoodLove, Foodgasm, Foodstagram, Instafood, Foodnetwork, Foodfeed, Foodtalk, Foodtalkindia, ThingsToDoInAhmedabad, Mango, Keri

When we cannot decide on one perfect angle, I end up posting both.. because rarely do I have the patience and the luxury to get two good pictures!
Here is my freshly made batch of Baaflo! A Gujarati term for Aam Panna. Traditionally, the whole Keri is cooked over coal fire, like you would, a baingan (for bharta). But in contemporary times, we simply pressure cook it.

Method:
Peel, chop, and boil Totapuri Raw Mango. Choose this breed, since it takes less sugar for sweetening.
Allow it to cool down. In a wet mixer jar, add the mango cubes, sugar to taste, (conventionally, jaggery is used), cardamom, saffron, and black salt. Blitz it a few times. Store it in a glass jar. When in a mood, add two spoonfuls of this concentrate alongwith ice cold water, and reminisce the yester years when you were welcomed with this at home, after school.

Each household has its own trace! Let us know how it's made any different, if at all, at your place! 🙂

#FiAStaysAtHome #DiscoverCreateCelebrate #Ahmedabad #Foodaholics #FoodaholicsInAhmedabad #ShareTheRecipe #SpreadTheLove #FoodInAhmedabad #Foodhunt #Foodfind #Foodblog #Foodwriters #Food #FoodLove #Foodgasm #Foodstagram #Instafood #Foodnetwork #Foodfeed #Foodtalk #Foodtalkindia #ThingsToDoInAhmedabad #Mango #Keri

When we cannot decide on one perfect angle, I end up posting both.. because rarely do I have the patience and the luxury to get two good pictures! Here is my freshly made batch of Baaflo! A Gujarati term for Aam Panna. Traditionally, the whole Keri is cooked over coal fire, like you would, a baingan (for bharta). But in contemporary times, we simply pressure cook it. Method: Peel, chop, and boil Totapuri Raw Mango. Choose this breed, since it takes less sugar for sweetening. Allow it to cool down. In a wet mixer jar, add the mango cubes, sugar to taste, (conventionally, jaggery is used), cardamom, saffron, and black salt. Blitz it a few times. Store it in a glass jar. When in a mood, add two spoonfuls of this concentrate alongwith ice cold water, and reminisce the yester years when you were welcomed with this at home, after school. Each household has its own trace! Let us know how it's made any different, if at all, at your place! 🙂 #FiAStaysAtHome #DiscoverCreateCelebrate #Ahmedabad #Foodaholics #FoodaholicsInAhmedabad #ShareTheRecipe #SpreadTheLove #FoodInAhmedabad #Foodhunt #Foodfind #Foodblog #Foodwriters #Food #FoodLove #Foodgasm #Foodstagram #Instafood #Foodnetwork #Foodfeed #Foodtalk #Foodtalkindia #ThingsToDoInAhmedabad #Mango #Keri

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