Patila Kabab Better Than Peshawari Chapli Kabab | Soft & Juicy Kabab For Eid Party | BaBa Food RRC

Summer Special Keri Ka Sharbat Written Recipe With Directions Ingredients: -Keri (kachay aam) 5 or 1/2 Kg -Water (pani) as required -Fresh mint (podina) leaves 7-8 -Sugar (cheeni) 1/2 cup -Black salt (kala namak) 1/2 tsp -Chat masala 1/4 tsp -Cumin seeds (zeera) crushed 1/4 tsp -Black pepper (kali mirch) powder 1/4 tsp Directions: -In a wok, add Keri and water. Cover and boil it for 10-12 mins on medium flame. -Bring them out to a strainer and let them cool. -Peel them off and extract the pulp. -In a blender, add pulp, water 3 tbs, fresh mint, sugar, black salt, chat masala, cumin seeds, and black pepper powder. Blend well. -In a bowl, bring it out. (You can save it in the refrigerator for 2 months in an airtight jar). -In a glass, add 3 tbs of prepared drink, ice cubes, and chilled water. -Mix well. Serve chilled and enjoy!