Pudina aam panna

Himajyothi Kitchen
Himajyothi Kitchen @cook_112921446
chitradurga ( karnataka)

#ca2025 #CA2025 #Cookpad2025 #pudina #aam #panna #summer #drinks # #mint

Beat the summer heat with this traditional Mint Aam Panna – a tangy, minty raw mango cooler that soothes your body, aids digestion, and brings nostalgic desi vibes in every sip.

Pudina aam panna

#ca2025 #CA2025 #Cookpad2025 #pudina #aam #panna #summer #drinks # #mint

Beat the summer heat with this traditional Mint Aam Panna – a tangy, minty raw mango cooler that soothes your body, aids digestion, and brings nostalgic desi vibes in every sip.

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Ingredients

20 min.
2 servings
  1. 1medium sized Raw mango
  2. 1/2 cupfresh mint leaves
  3. 1/2 tspRoasted cumin seeds powder
  4. 1/2 tspBlack salt
  5. 3-4 tbspJaggery or sugar – (adjust to taste)
  6. 2-3 cupsCold water
  7. 1/2fennel seeds powder
  8. Ice cubes – as needed
  9. Regular salt- according to taste

Cooking Instructions

20 min.
  1. 1

    Either pressure cook the mangoes (2-3 whistles) or roast them directly over flame until the skin is charred.
    Let them cool, peel the skin, and scoop out the pulp.

  2. 2

    In a blender, add mango pulp, mint leaves, jaggery/sugar, roasted cumin, black salt, black pepper, and a little water.
    Blend into a smooth paste.

  3. 3

    Transfer the paste into a jug, add cold water, and mix well.
    Add ice cubes and stir. Pour into glasses. Garnish with mint leaves and a sprinkle of roasted cumin.
    You can also add a slice of lemon or cucumber for that cool touch.

  4. 4

    Tips & Variations:

    You can make the paste in advance and store it in the fridge for up to 3-4 days.
    Add a few fennel seeds or basil leaves for extra cooling and digestion.
    Use rock salt (sendha namak) if you're making it for fasting.

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