Roast 2 green mangoes over open flame. Take an iron griddle or any kind of jali, and place the mangoes over the jali. Use a tong and turn it around so that all the sides gets charred evenly. Once done, keep it aside and let it cool down. Once cool, peel the charred skin. Remove the seed or stone inside and put the pulp in a grinder. Add sugar to taste, rock salt and bhaja moshla. Add 2 cups of chilled water and give it a grind. Keep this concentrated syrup in a bottle in the fridge. While servin

This food is related to mangoes, poison ivy, sumac, and pistachios. Due to the unique macronutrient ratios in this food, it has a creamy texture when blended, allowing it to be used as a plant-based alternative to dairy products such as milk and cheese. This food grows in a unique manner. It is the seed found within a kidney shaped stone fruit located at the end of a false fruit, which is technically a swollen stem. This false fruit (called an ‘apple’) is edible as well when fresh but is highly