Mango Mahua Forest Panna

Ingredients

50 grams dried Mahua flowers, coarsely ground
500 milliliters water
4 raw green mangoes (keri)
1 teaspoon cumin seeds
1 pinch chaat masala
1 pinch salt, to taste
Fresh mint leaves

PREP TIME
cook TIME
serves

A refreshing summer drink rooted in Central Indian forest traditions. Mahua flowers bring a floral sweetness that pairs beautifully with the tartness of raw mango.

Steps:

Make the Mahua infused water: Grind 50 grams dried Mahua flowers, and add to 500 milliliters water, bring to a boil. Simmer for 8–10 minutes. Strain and allow to cool completely.
Make the raw mango juice: Peel and chop the 4 raw green mangoes. Blend with a small splash of the cooled Mahua infused water until smooth. Strain to obtain a clear juice.
Make the cumin powder: Dry roast 1 teaspoon of cumin seeds on low heat until aromatic. Cool completely, then grind into a fine powder.
Assemble: Combine the Mahua infused water and raw mango juice in a 60:40 ratio. Season with the cumin powder, a pinch chaat masala and salt, to taste. Mix well.
Garnish and serve: Serve chilled. Finish with freshly crushed 1 fresh mint leaves, for garnish