Aam Panna

• In a pressure cooker, add raw mango and pour 2 cup water.
• Cover and pressure cook for 2-3 whistles or until mango is cooked well.
• Cool completely, and peel the skin of mango.
• Also, scrape the pulp of mango making sure the skin has separated.
• Transfer the mango pulp into a bowl, add ginger.
• In a bowl, add fennel seeds and water and let it soak for a few minutes.

For Masala

• In a pan, add cumin seeds, green cardamom pods, black peppercorns and salt to taste dry roast them well.
• Once it’s cool down, transfer it into a grinder jar and grind it into a fine powder.
• In the same jar, add raw mango pulp, ginger, soaked fennel seeds and grind it into a smooth paste.
• Add sugar, mint leaves and a few ice cubes and grind it into a smooth paste.
• To serve, in a tall glass take a spoonful of aam panna concentrate and add a few ice cubes.
• pour in ice-cold water and mix well.
• Finally, enjoy aam panna garnished with fresh mint leaves.