• Peel off the skin from the raw mango and cut it into medium sized pieces
• Cook the pieces into cooker by adding enough water
• When the mangoes cool down, grind them in a mixter and strain the mixture
• Mix the jaggery and salt in it and let it dissolve completely.
• Add more water to get the thinner panha

Notes
You need to change the amount of jaggery depending on the sourness of the mango