AAM PANNA
For
the Mango season, here's my favourite drink that's also good for you. Not only
does it taste yum but it also cools down the body to tolerate summer's 'lou'.
Like most North Indian families, our family has also been making Pana for
years. We keep a fresh jug in the fridge all summer long.
INGREDIENTS
- 2 raw mangoes
- Water
- 2 tsp Salt (or to taste)
- 4 tbsp sugar (more if
mangoes are sour)
- 1 tsp roasted cumin seeds
- 1 pinch cracked pepper
- Mint for garnish
METHOD
1. Wash and scrub the mangoes. Boil them in a deep pan
for 5-7 minutes or in the pressure cooker for 1 whistle. Take mangoes out, let
cool, cut and take all pulp out.
2. In a "moti chalni" (sieve with big
holes), strain the pulp well. To this pulp, add 4 cups water, salt, sugar, mix
well. Now, add cumin and pepper. Mix well. Chill and serve. Garnish with mint
spring.
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