Prepare the Mangoes:
Take 6 raw mangoes (approx. 700–750 g), wash them thoroughly, and place them in a pressure cooker with 1 glass of water.
Cook until 2 whistles on medium flame, then let them cool completely.
Make the Masala Blend:
In a pan, lightly roast 1 tbsp fennel seeds (saunf), 1 tbsp cumin seeds (jeera), and 1 tsp black pepper for 1 minute.
Cool and grind them into a fine powder.
Extract and Blend:
Once the mangoes are cool, remove the peels and extract the pulp, discarding the pits.
Blend the mango pulp with fresh mint leaves until smooth.
Cook the Sharbat Base:
In a large steel pan, melt 1 kg jaggery (gud) over medium heat.
Add the mango-mint puree, the ground spice powder, 1 tsp black salt, and 1 tsp regular salt.
Boil the mixture for 5–6 minutes, stirring continuously, then let it cool completely.
Serve:
Mix 1 cup of the prepared concentrate with 2 cups of chilled water.
Add 4 tbsp soaked sabja seeds, 4 tbsp gond katira, and ice cubes before serving.
Store the concentrate in a glass bottle in the refrigerator for up to 15–20 days.