‘Aam Panna’
A traditional Indian drink made of ripening Green Mangoes, Aam Panna is claimed by some to have originated in the kitchens of Babur the Mughal Emperor. Yet there is evidence of it being present in Ayurvedic literature. This laying of claims on its origin can be attributed to the fact that it is simply irresistible to so many as a delicious and hydrating refresher against the tiring heat of the Indian summer!
How to make it:
- Put 2 medium sized Green Mangoes in a pressure cooker along with 4 cups of water and cook on medium heat for about 15 minutes. When done, the peels should have begun coming off and the flesh turned soft. Let cool a bit.
- Transfer the contents to a bowl, and squeeze out the pulp, removing the stone and peels.
- Blend the pulp in a mixer with 1 cup Jaggery, 2 teaspoons black salt, 2 teaspoons roasted Cumin powder and ½ cup fresh Mint leaves until smooth. This becomes a concentrate that can be kept refrigerated for a month.
- When serving, in a glass add 4 tablespoons of the concentrate with ice and chilled water!
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