Aam Ras

If there was ever a quick concoction to beat the scorching heat of summer months, North India’s Aam Panna is it. Some claim the Mughals first made it as a summer refreshment, while another theory says it predates the Mughals as an Ayurvedic oral rehydration solution created by our ancestors. ‘Panna’ is derived from the Sanskrit word ‘paaniya’, which translates to ‘something one drinks’. Whatever the case may be, this cooling drink has stood the test of time and continues to be the go-to summer drink. One can’t go wrong with this classic favourite rich in vitamins A and C that boost your immune system.

Take the humble dahi (curd), hang it till all the whey drains away, mix in sugar and elaichi (cardamom) powder and kesar (saffron), and behold, rich and luxurious Shrikhand is ready. The Historical Dictionary of Indian Food by KT Achaya says that the earliest record of shrikhand was in 500 BCE in Gujarat, though Maharashtrians claim this creamy sweet treat was their creation. Aromatic saffron and a touch of sweetness from sugar, topped with nuts and rose petals, make for a visually delightful dessert that’s even more delicious on the taste buds. Like all good things, be sure to wipe it clean off the plate with puri, roti, or finger, as the day may direct.

A delectable fusion of creamy yoghurt and luscious mangoes produces India’s beloved Mango Shrikhand. Both Gujaratis and Maharashtrians claim the invention of shrikhand. According to legend, shrikhand was invented by herders; to carry yoghurt easily while travelling overnight, they strained out its whey. However, this sweet dish is mentioned in the scripture Supa Shastra, a treatise of food and drink. Other stories say that it was first prepared by Kunti’s son, Bhimsena, who was an expert in cookery. Adding ripe, succulent mangoes to strained yoghurt to achieve a thick, velvety consistency creates an irresistible summer delight – a perfect balance of tangy and sweet flavours. Satisfying the sweet tooth and cooling the body, it’s the ideal treat to beat the heat while celebrating the king of fruits.

This three-ingredient delight is a must-try for anyone with a sweet tooth and those without. Dried apricots (khubani in Urdu) form the heart of this regal dessert, which is believed to have come to India with Alexander’s expedition to the subcontinent. Born in the royal kitchens of Hyderabad, Khubani Ka Mitha has a floral and warming flavour complementing the tangy-sweet fruit, with milk and sugar partnering up to create this apricot-infused allure. Make this your new perfect ending to a lavish feast or a humble, quiet evening. You’ll be a hit chef every time you prepare this luscious pudding that the blue bloods of India adored.