Info compiled from Wikipedia :)
|blended raw mango|
Sugar/jaggery – As per taste
Black Salt (Kala Namak) – 1 ½ tbsp
Freshly roasted and ground Cumin seeds - 1 tsp
pepper - 1 tsp
Mint leaves for garnishing (optional- I didn't have this)
Peel the mangoes. Cut into 3, with flesh in 2 slices and the stone in one slice. Pressure cook for one whistle with half a cup of water. Let the pressure come off, allow to cool.
Squeeze pulp from the stones and discard them, Blend the pulp coarsely.
Pour in a vessel, add sugar / jaggery, cumin and pepper powder, salt. You can puree the mint leaves too, or use them as garnish. Store this in a clean bottle / jar. It will stay good for a couple of days in the fridge.
To make your aam panna drink-
Add 3-5 tbsps in a glass. Add some cold water. Serve with mint leaves as garnish and some ice cubes. This is also a good appetizer.
This is heading to 2 events-
Simply sensational food, Check Pari's page here
and to Summer Coolers at Saffron Streaks
I also tried this by replacing sugar / jaggery with 2 tbsp litchi pulp. It tasted good too :)