Pudina aam panna

Pudina aam panna
Cooking Instructions
- 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
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
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
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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