• In a cooker add raw mangoes, water close the lid and cook on medium flame for 4-5 whistles.
• In a grinder add mint leaves, cardamom, ginger, water and grind to make fine paste.
• After 5 whistles turn off the flame and let the cooker cool down a bit.
• After opening the lid put the cooker back on flame.
• Mash and mix pulp well and add sugar.
• Reduce flame to low, keep mixing and let it cook for a 10 minutes.
• After 10 minutes add black pepper powder, black salt, cumin powder, asafoetida, salt and mix well.
• Now add mint mixture, mix and let it cook for 2-3 minutes.
• After 3 minutes, turn off the heat let it cool down completely and grind the paste again.
• Store in a clean, dry glass container and keep it in the fridge.

How to make Aam Panna from mixture

• Dip the rim of a glass in lemon juice, then in mixture of red chilli powder and salt.
• Add a few ice cubes in the glass add aam panna concentrate, chilled water and mix well.
• Garnish with mint leaves and serve it cold.