How To Make Kachi Lassi, Jaljeera & Aam Panna: Refreshing North Indian Drinks Perfect For The Monsoon

When the monsoon brings humidity and heat to North India, nothing feels better than a glass of cool, homemade drink that refreshes and revives. Among the classics, Kachi Lassi, Jaljeera and Aam Panna have been favourites for generations — not just for their cooling effect but also for their unique flavours and digestive benefits. Here’s how to prepare these traditional North Indian drinks easily at home.

Kachi Lassi: The Lighter, Cooling Buttermilk

Unlike the thick sweet lassi, Kachi Lassi is a lighter, savoury version that hydrates and soothes the stomach during hot, sticky days.

Ingredients:

• 1 cup fresh curd (yoghurt)
• 2 cups chilled water
• ½ tsp roasted cumin powder
• Salt to taste
• A few mint leaves

Method:

Whisk curd and chilled water together until smooth and frothy. Add roasted cumin powder and salt. Mix well and serve chilled, garnished with mint. Kachi Lassi aids digestion and keeps you hydrated, making it perfect for lunch or mid-afternoon refreshment.

Jaljeera: The Tangy Digestive Cooler

Jaljeera is more than just a drink — it’s a North Indian staple known for its zingy taste and digestive properties.

Ingredients:

• 2 cups cold water
• 1 tbsp tamarind pulp
• 1 tbsp fresh mint leaves
• 1 tsp roasted cumin powder
• ½ tsp black salt
• ½ tsp regular salt
• Juice of 1 lemon

Method:

Blend mint leaves and tamarind pulp into a paste. Mix into cold water, add roasted cumin powder, black salt, regular salt and lemon juice. Stir well. Serve over ice or garnish with boondi (crisp chickpea flour balls) for extra crunch.

Aam Panna: The Sweet & Sour Raw Mango Drink

Aam Panna is a must-have in North Indian homes during mango season. It cools the body and prevents heatstroke.

Ingredients:

• 2 raw mangoes
• ½ cup sugar (adjust to taste)
• 1 tsp roasted cumin powder
• Black salt to taste
• Fresh mint leaves

Method:

Boil or pressure cook mangoes until soft. Let them cool, peel and scoop out the pulp. Blend with sugar, roasted cumin powder, black salt and mint leaves into a smooth paste. Mix 2–3 tablespoons of this concentrate with a glass of cold water and serve chilled.

These timeless North Indian drinks not only beat the monsoon humidity but also carry generations of traditional wisdom about cooling and digestive health. Quick to make, naturally flavoured, and loved by all — Kachi Lassi, Jaljeera and Aam Panna are more than just drinks; they’re part of the region’s culinary heritage.