Aam panna, with subja seeds

A nice conventional aam panna, served with subja seeds.

Raw mango - 1 large size
Sugar - 3 tbsp or as required (depends on the sourness of the mangoes and how sweet you want it to be)
Roasted jeera powder - 1/2 tsp (dry roast the jeera, then roughly pound it)
Mint leaves - few
Rock Salt to taste
1 tsp subja seeds

Method:
Cook the mango in the pressure cooker till soft (2 whistles should do it- I cooked it along with the dal), and let it cool
Gently peel off the skin, and remove the pulp
In a blender, blend the mango pulp, rock salt, powdered jeera and sugar till smooth.
This forms the stock of the aam panna, and can be stored in the fridge for upto a week. 

Before serving, soak sabja seeds in water for 30 minutes. Pour 1/4 glass of aam panna concentrate, add soaked sabja seeds, and top up with water. Serve chilled.