Chuski | Mango Chuski & Lemon Chuski | Barf Ka Gola

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Peel the mangoes and roughly cut it to extract the pulp. Put it in a pan with sliced and peeled raw mango,  water, sugar, salt, and rock salt and boil it till it's cooked.


Once raw mango is soft, take it out in a bowl and let it cool down. Pour the mixture in a blender and make smooth puree. Take it out in a bowl and add roasted cumin powder and black pepper. Aam panna syrup is ready.


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Make a sugar syrup with water and sugar. After it boils, add salt, roasted cumin seeds, black pepper and coriander powder and give it a stir and cook till it reaches the one-string consistency.


Take it out in a bowl and squeeze some lemons in the bowl till the mixture becomes tangy. Mix it well and allow it to cool down. Add the syrup in a blender along with mint leaves and blend until smooth. Shikanji syrup is ready.


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For chuski, first break the ice, with a rolling pin or a hammer. Simply wrap the ice cubes in a clean cloth and make a potli (sack) and then hammer it with a heavy object. Add this coarsely crushed ice in a mixer grinder and further crush it into thin flakes of ice liek snow.

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Adding ice cubes straight to your mixer grinder may break the blades or render them blunt. AN Simply crushing them wrapped in a cloth will not be sufficient.

So the best way is to do a bit of both. Wrap the ice cubes in a clean cloth and beat them with a rolling pin to break them down in small pieces, then add these to the mixer grinder to make them into small flakes of crushed ice.

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In a glass, add crushed ice up till half the glass and press it very gently. Put one ice cream stick in the middle, add more crushed ice on top and around it and this time press it down very hard with your fingers.

This will make the ice stick together. Take the ice lolly (gola) out of the glass by pulling the ice cream stick and pour the syrup of your choice.
For shikanji sprinkle some chaat masala on top of the syrup and serve.