Ingredients
Method
Jaljeera Powder (Base Mix)
- Dry roast cumin let it cool & then grind
- Mix all ingredients well
- Store in an airtight container
- Ready jaljeera mix is ready
Aam Panna (Using Jaljeera)
- Prepare the Mango: Wash and boil/pressure cook till soft. Cool completely. Peel skin and extract pulp.
- Blend the Base: Add mango pulp + water + mint. Blend till smooth.
- Add Flavors: Add jaljeera powder. Add jaggery + lemon juice. Mix well until dissolved.
- Adjust Taste & Consistency: Add water if needed. Balance sweet, tangy, and salty flavours.
- Chill & Serve: Refrigerate for 30–60 minutes. Stir and serve slightly chilled.
Nutrition
Notes
Tips:
- Use firm raw mangoes for best tang
- Cool mango before blending
- Keep slightly tangy, not too sweet
- Avoid excess ice (dilutes flavour)
- Fresh jaljeera mix gives best results
- Stir before serving
- Jaggery → dates paste / raisin paste / stevia
- Mint → dry mint powder
- Lemon → skip if mango is very tangy
- Black salt → rock salt
- Raw mango → kokum water (variation)
- Hydrates & replenishes electrolytes
- Supports digestion & reduces bloating
- Natural body coolant
- Prevents energy dips
- Rich in Vitamin C
- Light & gut-friendly
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