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Aam panna: A tangy twist on summer
Aam panna, a beloved summer drink from India’s north, celebrates the arrival of the mango season. This tangy cooler made from unripe green mangoes is a refreshing blend of sweet, sour, and spicy flavours.
Ingredients:
- 2 unripe green mangoes
- 1/2 cup sugar (adjust to taste)
- 1/2 tsp roasted cumin powder
- 1/2 tsp black salt
- 1/4 tsp mint leaves, finely chopped
- Water as needed
Instructions:
- Boil the green mangoes until soft and let them cool.
- Scoop out the mango pulp and blend with water to make a smooth puree.
- In a bowl, mix the mango puree, sugar, cumin powder, black salt, and mint leaves.
- Add water to achieve the desired consistency and taste.
- Chill the aam panna in the refrigerator for a few hours.
How to enjoy:
Serve the chilled aam panna in tall glasses, garnished with a sprig of mint. You can also add ice cubes for an extra refreshing touch. Shop for more mango products on Amazon’s mango store.
Falooda, a creamy and indulgent drink, is a popular dessert beverage that’s a special-occasion favourite in many Indian households. The combination of smooth vermicelli, chewy basil seeds, rich milk, and rose syrup creates a heavenly treat loved by all ages.
Ingredients:
- 1/4 cup basil seeds (sabja)
- 1/4 cup vermicelli (falooda sev)
- 2 cups chilled milk
- 1/4 cup rose syrup
- 2 scoops vanilla ice cream
- Chopped nuts for garnish
Instructions:
- Soak the basil seeds in water for 30 minutes until they swell.
- Cook the vermicelli according to the package instructions, then rinse with cold water and set aside.
- In a tall glass, add the cooked vermicelli and soaked basil seeds.
- Pour in the rose syrup and chilled milk.
- Top with a scoop or two of vanilla ice cream and garnish with chopped nuts.
How to enjoy:
Serve in a tall mug with a long spoon to scoop up the vermicelli, basil seeds, and ice cream.
Jaljeera is a zesty blend of cumin, mint, and tamarind that not only quenches thirst but also aids digestion.
Ingredients:
- 1/2 cup fresh mint leaves
- 1 tbsp cumin powder
- 1 tbsp tamarind pulp
- 1 tsp black salt
- 1 tbsp lemon juice
- 1 tbsp jaggery powder (optional)
- 4 cups water
- Lemon slices
Instructions:
- In a blender, combine the mint leaves, cumin powder, tamarind pulp, black salt, lemon juice, and jaggery powder (if using).
- Add a little water and blend until smooth.
- Strain the mixture through a fine-mesh sieve into a pitcher.
- Add the remaining water and stir well.
- Chill the jaljeera in the refrigerator for a few hours.
How to enjoy:
Serve the chilled jaljeera in glasses with ice cubes and a slice of lemon. You can adjust the spiciness and tanginess according to your taste.
Tart and refreshing, kokum sharbat comes from the lush Konkan coast of India. Made from the dried rind of the kokum fruit, this deep red cooler is a delightful balance of sweet and sour flavours that showcases the region’s unique culinary heritage.
Ingredients:
- 1/4 cup kokum fruit
- 1/2 cup sugar (adjust to taste)
- A pinch of salt
- 4 cups water
- Mint leaves for garnish
Instructions:
- Soak the kokum fruit in 1 cup of warm water for 30 minutes.
- Squeeze the soaked kokum to extract the juice and discard the pulp.
- In a pitcher, mix the kokum juice, sugar, salt, and remaining water.
- Stir until the sugar dissolves completely.
- Chill the kokum sharbat in the refrigerator for a few hours.
How to enjoy:
Serve the chilled kokum sharbat in glasses with ice cubes and a sprig of mint. Kokum concentrate and syrup are available on Amazon.in, making it easy to enjoy this regional specialty anywhere. Get it here.
This indulgent beverage, infused with a fragrant blend of almonds, fennel seeds, rose petals, and saffron, is a popular choice during the festival of Holi.
Ingredients:
- 1/4 cup almonds
- 1/4 cup cashews
- 2 tbsp poppy seeds (khus khus)
- 1 tbsp fennel seeds (saunf)
- 1/4 tsp black peppercorns
- A pinch of saffron
- 4 cups milk
- Sugar to taste
- Nutmeg powder for garnish
Instructions:
- Soak the almonds, cashews, poppy seeds, fennel seeds, and peppercorns in water for a few hours or overnight.
- Drain the water and grind the soaked ingredients along with the saffron to a fine paste, adding a little milk if needed.
- In a pitcher, mix the ground paste, milk, and sugar.
- Stir until the sugar dissolves and the mixture is well combined.
- Chill the thandai in a refrigerator for a few hours.
How to enjoy:
Serve the chilled thandai in glasses, garnished with a sprinkle of nutmeg powder. The creamy and nutty flavor makes for a perfect treat during special occasions.
