The intensity of the summer heat is steadily rising. Temperatures are on the verge of touching 40 degrees Celsius, potentially signaling the onset of a heatwave. The scorching sun significantly heightens the risk of dehydration and heatstroke. To ward off these ailments, Indians have relied on a special traditional drink for generations.

We are referring to *Aam Panna*. *Aam Panna* is a beverage that is not only exquisite in taste but also serves as a highly effective remedy against heatstroke. Its unique, sweet, tangy, and zesty flavor appeals to people of all ages. Let's explore the benefits of consuming *Aam Panna* during the summer season, along with the recipe for preparing it.

**Benefits of Drinking Aam Panna**

**Protection Against Heatstroke:** The hot winds that blow during the summer months tend to deplete the body's moisture. *Aam Panna* helps maintain the body's electrolyte balance and significantly reduces the risk of heatstroke.

**Aids Digestion:** Raw mangoes contain pectin, a substance that helps treat common gastric issues such as indigestion, constipation, and diarrhea. The black salt and cumin seeds present in the drink further facilitate the smooth functioning of the digestive system.

**Immunity Booster:** Rich in Vitamin C, this drink enhances your body's ability to fight off illnesses and helps combat infections.

**Combats Iron Deficiency:** Raw mangoes are a good source of iron, which plays a vital role in improving and maintaining healthy hemoglobin levels in the body.

**Beneficial for Skin and Eyes:** Being abundant in Vitamin A and antioxidants, it helps preserve both your eyesight and the natural radiance of your skin.

**Recipe for Making Aam Panna**

Preparing *Aam Panna* is incredibly simple; you can easily make a batch and store it in the refrigerator for later use. Ingredients:
Raw Mangoes – 2-3 (medium-sized)
Fresh Mint Leaves – ½ cup
Sugar or Jaggery – To taste
Roasted Cumin Powder – 1 teaspoon
Black Salt – 1 teaspoon
Rock Salt or Table Salt – To taste
Black Pepper Powder – ¼ teaspoon
Cold Water – 3-4 glasses

Method of Preparation:
First, wash the raw mangoes and place them in a pressure cooker along with 1-2 glasses of water. Cook for 2-3 whistles until the mangoes become soft.

Once the mangoes have cooled down, peel off the skin. Using a spoon, scoop out all the pulp into a bowl, discarding the pits.

Now, transfer this pulp into a blender. Add the mint leaves, sugar (or jaggery), black salt, roasted cumin powder, and black pepper, and blend until a smooth paste is formed.

Pour the prepared paste into a large pitcher or jug. Add the cold water and stir well. If you prefer a thicker *Panna* (drink), use less water.

Pour the prepared *Aam Panna* into serving glasses. Garnish with ice cubes and a fresh mint leaf, and serve chilled.

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