Volume I · May 4

Aam Panna (Roasted Raw Mango)

Name: Aam Panna (Roasted Raw Mango)
Yield: 6 servings
Ingredients: Raw mango — 2 medium (300 g); Jaggery (gur) — ½ cup grated, loosely packed (80 g); Cumin (jeera) — 1 tsp roasted, powdered (3 g); Rock salt (sendha namak) — ½ tsp black salt (3 g); Mint leaves — 10 leaves (8 g); Water — 3⅓ cups (to dilute) (800 ml)

MayEvening · Drink

Serves: 6
Portion: 150 ml
Time: Cook 20 min
Texture: Thin liquid
Season: Spring–summerMay
Dosha: Vata
Pitta
Kapha
Cooling; protects against heat-stroke

Ingredients

What you need

Custom servings

Ingredients for 6 servings
Ingredient	Household measure	Quantity (6 servings)	Café batch ×5
Raw mango	2 medium	300 g	1500 g
Jaggery (gur)	½ cup grated, loosely packed	80 g	400 g
Cumin (jeera)	1 tsp roasted, powdered	3 g	15 g
Rock salt (sendha namak)	½ tsp black salt	3 g	15 g
Mint leaves	10 leaves	8 g	40 g
Water	3⅓ cups (to dilute)	800 ml	4000 ml

Method

How to cook it

Step 1: Roast mangoes on an open flame (smoky) or pressure-cook 2 whistles.
Step 2: Cool, peel and scrape out the pulp (≈180 g).
Step 3: Blend pulp with jaggery, roasted cumin, salt and mint.
Step 4: Dilute with water (about 1 : 4); serve at room temperature or cool — never iced.