Aam panna, the summer survival drink.
Before electrolyte sachets, India had aam panna. Roasted raw mango, jaggery, cumin, mint, black salt — Ayurvedic, hydrating, and unbeatable in May heat.
Ingredients (6 glasses)
- 2 large raw Devgad Alphonso mangoes
- 100 g jaggery
- 1½ tsp roasted cumin powder
- 1 tsp black salt + ½ tsp regular salt
- 10 mint leaves
- 1.2 L chilled water
Method
- Fire-roast raw mangoes 12–15 min till skin blackens.
- Peel, scrape pulp.
- Blend pulp + jaggery + spices + mint. Strain.
- Dilute concentrate 2 tbsp : 200 ml water per glass.
Ready to taste the season?
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