Aam panna

Decades later, I still remember those days. Those oppressively hot days in April, when old-timers would nod and predict that it would rain before the day was over. The sudden darkening of the sky, the howl of the Kalabaishaki winds, the electricity getting knocked out, the clatter of water hitting the rooftops, the smell of wet earth filling your nostrils. And the next day, hunting for the mangoes that were brought down by the gale, some alchemy in the kitchen, and cool glasses of aam panna being thrust into your hands.
Even today, when I have a tall glass of aam panna in my hand, I am transported back to that lovely bungalow in Jharkhand, and I am 8 once again.

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

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. When you want to drink, you dilute it with 3 parts water, add a few torn mint leaves, top with crushed ice serve.