Mango panna is a typically North Indian drink
said to possess cooling properties, and protects
one from the intensely hot and dry winds of the
summer. Mint leaves add to the cooling effect
of raw mangoes; salt and sugar replenish the
lost electrolytes in hot, sweaty weather.
Ingredients
2 fully developed raw mangoes
5 tablespoons ground sugar
600 milliliters water
1 teaspoon salt
3-4 pinches black salt
¼ teaspoon ginger powder
¼ teaspoon black pepper powder
¼ teaspoon cumin powder
1 pinch red chili powder
1 pinch asafetida
10-12 dried mint leaves, fi nely crushed |
Method:
Wash, wipe and roast whole mangoes on a
mesh over a gas stove or coal burner. Skin of
mangoes should get somewhat charred, and
its insides, soft and pulpy. Cool a bit, carefully
remove skin, mash pulp well. Discard
stones, add water, mix and strain. Mix other
ingredients.
Chill for at least 2-3 hours. Just before
serving, put crushed or fruit ice cubes in tall
glasses and pour.
Serves 4
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