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ShareWhy is the panna a summer staple? What is it about the humble raw mango drink that not only quenches our thirst but also is a wonderful tonic to fight the harsh rays of the sun?
Here are the benefits of all the ingredients that go into this refreshing drink:
Raw mango:
Protects against sun strokes, is a wonderful source of vitamin C and prevents the loss of excessive sodium chloride and iron from the body during summer due to sweating. It also prevents summer diarrhoea, colds, piles, morning sickness, indigestion and constipation.
Rock salt:
It is cooling, anti-acidic, anti- bilious, anti-phlegmatic, and digestive. It has natural minerals, which are absent in commercial table salt.
Cumin:
Helps to prevent flatulence.
Jaggery:
It is useful for curing cough, constipation and indigestion. It is also a good source of iron and helps prevent anaemia. However, organic jaggery is better as it is free from chemicals and pesticides that rob nutrients from the body.Remember, diabetics should avoid panna.
Cool Panna
Ingredients:
- Raw green mangoes -- 4, medium-sized
- Organic jaggery -- 250g
- Coarsely ground black rock salt -- 1 tbsp
- Freshly ground pepper -- 1 tsp
- Cumin seeds, roasted and ground coarsely -- 2 tsp
- Chilled water
- Crushed ice
- Sprigs of mint to garnish
Preparation:
Wash, peel and grate the raw mangoes. Mix the mangoes, sugar and water in a deep saucepan and boil till the mangoes are soft. 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 and cook for another 20 minutes. Take off from the fire and allow cooling completely. Pour into glasses, dilute with a little chilled water if needed, mix well and add crushed ice.
