Peach Panna


I was at the municipal pool with the boys last afternoon armed with a novel (my friend Ben Percy’s The Ninth Metalavailable from Content Books and everywhere else) and a large container of aam panna. As anyone who has had it knows, aam panna is one of the best things about life and especially about life in the summer. If you haven’t had it and don’t know what it is, aam panna is a tart-sweet drink made with boiled unripe mangos whose flesh is pulped and mixed with sugar, rock salt and a few ground spices to form a thick concentrate. A few tablespoons of this concentrate per 8 oz glass of water + ice = refreshing bliss. Between sips of my supersized serving of refreshing bliss, sprawled very elegantly on an unclean and uncomfortable plastic deckchair, I wondered idly on Twitter if some Indian-American food influencer or the other had yet presented a recipe for an “elevated” aam panna or made it with peaches in place of the mangos  (re elevated aam panna see Commandment 2). Naturally, this led in less than 24 hours to my making peach panna. And it was good. Here now before I forget what I did is the recipe. You are welcome. Continue reading