Aam Panna आम पना गर्मी का रामबाण अनानास / अमरूद पन्ना

Instructions

1. In a kadai, add raw mango, water, salt to taste, jaggery, jinger, green chilli.

2. Cover it with a lid and cook on medium flame until mango is cooked well.

3. Cool completely, and peel the skin of mango.

4. Also, scrape the pulp of mango making sure the skin has separated.

5. Transfer the mango pulp into a bowl, further transfer it into a grinder jar and grind it into a smooth paste and keep aside for future use.

6. In a pan, add cumin seeds, fennel seeds, green cardamom pods, black peppercorns and black salt dry roast them well.

7. Once it's cool down, transfer it into a grinder jar and grind it into a fine powder.

8. In a tall glass take a spoonful of aam panna and add lime juice, a few ice cubes.

9. Add a spoonful of prepared masala mix well. pour in mango juice and ice-cold water mix well.

10. Finally, enjoy aam panna garnished with sliced raw mango.

11. In a kadai, add pineapple, water, salt to taste, sugar, jinger, green chilli.

12. Cover it with a lid and cook on medium flame until pineapple turns soft and cooked well.

13. Now remove from the flame and let it cool.

14. Transfer the pineapple into a grinder jar, add saffron strands and grind it into a smooth puree and keep aside for future use.

15. In a tall glass take a spoonful of pineapple panna and add lime juice, a few ice cubes.

16. Add a spoonful of prepared masala mix well. pour in ice-cold water and mix well.

17. Finally, enjoy pineapple panna.

18. In a kadai, add guava, water, salt to taste, sugar, dry red chillies.

19. Cover it with a lid and cook on medium flame until guavas turn soft and cooked well.

20. Now remove from the flame and let it cool.

21. Transfer the guavas into a grinder jar, add degi red chilli powder and grind it into a smooth puree and keep aside for future use.