Gudumba - A Punjabi's Mango Love

To make Gudumba, start by soaking 1 kg of raw mangoes in water for 2 hours. Then, pressure cook the mangoes with 1 litre of water for 4 whistles. Once cooled, remove the skin and mash the mango pulp. In a mixing bowl, combine the mashed mango pulp with ice cubes, 2 cups of chilled water, 250 g of jaggery powder, 150 g of sugar, 1 tsp of salt, 1 tsp of black salt, 1 tsp of black pepper powder, 0.5 tsp of red chilli powder, and 1 tsp of roasted cumin seeds powder. Finally, add mint leaves, mix well, and serve chilled for a refreshing drink.

Yes, Gudumba can be made suitable for various dietary preferences. If you're looking for a vegan option, this drink is naturally vegan as it uses jaggery and sugar without any animal products. However, if you're watching your sugar intake, you can reduce the amount of jaggery and sugar or substitute them with a sugar alternative like stevia or agave syrup.

If you don't have jaggery powder, you can substitute it with brown sugar or coconut sugar for a similar flavor. For those who prefer a spicier kick, you can add more black pepper or even a pinch of cayenne pepper instead of red chilli powder. If mint leaves are unavailable, fresh basil can be a fragrant alternative.

Leftover Gudumba can be stored in an airtight container in the refrigerator for up to 2 days. However, it's best enjoyed fresh. If the drink separates after storage, simply stir it well before serving again. Avoid freezing, as the texture may change once thawed.

Gudumba pairs wonderfully with spicy Indian snacks like samosas, pakoras, or chaat. Its refreshing taste also complements grilled meats and seafood dishes, making it a perfect accompaniment for summer barbecues or picnics.