Preparation of Mango

• Begin by thoroughly rinsing the raw mango. Place it in a pressure cooker filled with water.
  
• Cook until you hear one whistle, then lower the flame and let it simmer for 10 more minutes. This process softens the mango and makes it easy to extract the pulp.
  
• Soaking Fennel Seeds: While the mango cooks, soak the fennel seeds in a small bowl of water for about 30 minutes. Fennel seeds add a unique aromatic flavor to the drink. After soaking, strain the seeds to remove the water. This step enhances their fragrance and makes grinding easier.
  
• Cooling and Peeling Mango: Once the mango is cooked, let it cool down before draining the water. The skin should peel off effortlessly. Remove the pulp with a spoon or your hands and place it in a mixing bowl.
  
• Creating the Pulp Mixture: To the mango pulp, add the soaked fennel seeds, roasted cumin powder, black pepper powder, salt, and jaggery. These ingredients bring a perfect balance of spice, sweetness, and tanginess to the drink.
  
• Blending: Use a blender to grind the mixture into a smooth paste. The consistency should be thick and even.
  
• Final Touches: Transfer the paste into a large bowl/Pitcher. Add mint leaves (saving some for garnish), ice cubes, and chilled water. Whisk well until everything is well incorporated completely.
  
• Serving: Serve the Aam Panna chilled, garnished with mint sprigs and extra ice cubes if desired. This drink not only quenches thirst but also revitalizes the body during hot summer days.
  
• Enjoy your homemade Aam Panna, a perfect blend of tangy, sweet, and aromatic flavors that promise to refresh and invigorate.