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Introduction
Aam Jhora is a tangy, earthy summer cooler made from roasted raw mangoes, jaggery, and black salt, popular in tribal and rural regions of Madhya Pradesh. It’s hydrating, gut-friendly, and a fantastic way to beat the dry central Indian heat.
Sections and Recipe Details
1. Preparing Aam Jhora
Ingredients:
- 2 large raw mangoes (kairi)
- 3–4 tbsp jaggery (adjust to taste)
- 1 tsp roasted cumin powder
- ¼ tsp black pepper powder
- ½ tsp kala namak (black salt)
- 3–4 cups chilled water
- Mint leaves (optional, for garnish)
Instructions:
Roast the Mangoes:
- Roast raw mangoes directly over flame or in the oven until charred and soft.
- Peel and scoop out the pulp. Discard seeds.
Make the Drink:
- Mash mango pulp in a bowl. Add jaggery, cumin, pepper, and black salt.
- Mix well and stir in chilled water until fully dissolved.
- Strain if desired and serve with ice and mint.
3. Pro Tips for Perfect Aam Jhora
- Roasting adds a smoky depth that boiling doesn’t.
- Adjust Jaggery based on sourness of mangoes.
- Chill It thoroughly before serving for best taste.
4. Serving Suggestions
- Serve as a welcome drink on hot afternoons.
- Combine with soaked sabja (basil) seeds for added cooling.
5. Variations of Aam Jhora
- Add green chilies for a spicy twist.
- Replace jaggery with sugar or honey for milder sweetness.
6. Fun Fact
Aam Jhora is often made in large earthen pots during summer gatherings and shared in villages as a community cooler—refreshing and rehydrating in the scorching heat.
Source: https://www.mptourism.com/