A delicious delight !!

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Aam Panna or Raw Mango Drink


English: Mangoes (Mangifera indica) cv. José i...

English: Mangoes (Mangifera indica) cv. José in an orchard on Réunion island Français : Mangues (Mangifera indica), variété José dans un verger à La Réunion (Photo credit: Wikipedia)



Aam Panna is an Indian drink renowned for its heat-resistant properties. Aam Panna is a rejuvenating and refreshing cooler prepared using raw green mangoes during the hot summer months when mangoes are in season. Apart from being tasty this sweet and sour summer drink also looks good due to its refreshing light green colour. Aam Panna which is also known as also known as Kairi Panha in some northern regions in India is renowned for its heat-resistant properties. It is made from green mangoes and it is used as a tasty and healthy beverage to fight against the intense Indian summer heat and is an effective remedy for heat exhaustion and heat stroke. It also quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating. This works as a digestive and is hard to resist due to its unbeatable flavor and health benefits. It’s a big hit among kids as well. Below is the recipe…


We’ll need:-


  • 4 medium-sized raw green mangoesAamPanna
  • 2 cups sugar (if you are having health issues and wanna avoid sugar then you can add Jaggery in place of sugar)
  • 1 cup water
  • 1 tbsp black rock salt (powdered)
  • 1 tsp freshly ground pepper
  • Crushed ice
  • 2 tbsp Aniseed/fennel seeds ground coarsely
  • 2 tbsp cumin seeds roasted and ground coarsely
  • Chilled water
  • Sprigs of mint to garnish
  • 6 serving glasses cleaned and kept in fridge for cooling. (We’ll take them out just before serving. This way we can keep our drink cool for longer time. After all its Summer!!)




  • Wash, peel and grate the raw mangoes. Mix the mangoes, sugar and water in a deep saucepan and boil till the mangoes are soft.
  • After cooling it a little put this mixture into a food processor and blend till smooth.
  • Put the blended mix back into the saucepan and on a medium flame.
  • Add the remaining ingredients(spices) and cook for another 20 minutes.
  • Take off from the fire and allow to cool completely.
  • Take out the glasses from fridge. Pour into glasses, dilute with a little chilled water if needed, mix well and add crushed ice.
  • Garnish with a sprig of mint and serve.

Enjoy the drink with your family and get rejuvenated.Aam Panna with Jaggery




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Kulfi or Qulfi is a popular frozen dairy desert from the Indian Subcontinent. It is often described as “traditional Indian Subcontinent ice-cream”.It is popular throughout countries such as India, Bangladesh, Pakistan, Nepal, Burma and even the Middle East. Kulfi has similarities to ice cream in appearance and taste, but is denser and creamier. It comes in various flavours, including cream (malai), raspberry, rose, mango, cardamom (elaichi), saffron (kesar), and pistachio (pista), the more traditional flavours, as well as newer variations like apple, orange, strawberry, peanut, and avocado.Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice-cream.Due to its density, kulfi takes a longer time to melt than Western ice-cream.

Serves: 4-5 persons

  • ½ litre whole milk
  • ½ cup condensed milk
  • ¼ cup dry milk powder
  • 1 pinch saffron threads
  • ½ teaspoon cardamom (elaichi) powder
  • Sugar to taste (optional)
  • ¼ cup chopped Pista (pistachio) nuts


  1. Add whole milk, condensed milk, and milk powder to a heavy bottomed pan. Bring this to a boil. Add pinch of saffron and 1/2 tsp cardamom powder. Extra sweetness can be added by adding some sugar depending on preferences. Simmer the mixture for 10 minutes, stirring often. Add nuts preferrably pista.
  2. Pour mixture into 4 – 6 kulfi moulds (depending on size). Freeze at least 6 hours. Overnight is better. The kulfi will remain fresh upto 1 week if freezed properly.
  3. Take moulds out of the freezer 10 minutes before serving. If kulfi is stuck, you can dip the mould in warm water and run a sharp knife along the edges to help release it. Serve immediately.To add some extra fun Matkas( small earthenware pots) can be used for freezing instead of kulfi moulds and serve them directly or the kulfi can be served on banana leaves as well.