recipe for aam ka panna /mango panna (raw)

Excellent dosage of this aam panna(raw mango)drink brings us back from exhaustion and thirst that is a common thing to happen due to heatwaves.This time kallamani variety(a variety of mango)I got from the market was very perfect with light sourness and with a sweetish tinge(the way I like). Normally,raw mangoes naturally has its landmark acidic taste which is the main kick that drives us to overindulge.Many add sugar to this (recipe for aam ka panna)  drink but I like adding jaggery and it can be prepared as a concentrate and stored in fridge.If you are storing it in freezer then it will keep for longer.Even lemon juice can be mixed up with this concentrate to preserve them for longer.I read it that traditionally they use to roast it in flame instead of boiling the raw mango!but many will not like the flavour of smoke coming through the drink.There are many preparation-al variations in making of aam panna like some love to add black salt which will also be super tasty.Diluting and adding the roasted masalas is according to their family taste.This recipe for aam ka panna is a must have drink during these summer days it keeps away our body from dehydration.It drives away all the body weakness due to sun rays and making us to feel fresh and vigilant.

recipe for aam ka panna /mango panna (raw)

INGREDIENTS:

Raw mangoes – 2(medium big)
Salt to taste
Jaggery (powdered) -(Double the amount of raw mango pulp)

To roast and grind:

Cumin – 1tbsp
Pepper – 1 tbsp
Cardamom/elachi – 4-5

METHOD:

ROAST THE DRY INGREDIENTS

FINE POWDER IT

BOIL MANGOES IN COOKER

REMOVE SKIN TAKE PULP ALONE

TAKE DOUBLE AMOUNT OF JAGGERY

GRIND BOTH

TO A SMOOTH PASTE

ADD DRY ROAST INGREDIENT

ADD SALT TO IT AND MIX

ADD CONCENTRATE,ICECUBES AND WATER MIX,SERVE

1.First steam/boil the raw mangoes(whole) in a pressure cooker with water poured in it for several whistles(according to your cooker type).
2.Then dry roast the given ingredients and grind to fine powder.
3.After mangoes cool take off the skin collect the pulp alone in a cup.
4.Take double the quantity of jaggery for a measured cup of pulp.
5.Make a paste of jaggery and pulp in a mixer.
6.To this add the powdered masala and mix well or run in a mixie.
7.Then add salt and mix.
8.This is the concentrate you can store it and use any time.
9.While serving take a serving glass add 2-3 tbsp of pulp,then some ice-cubes and needed water.
10.Beat well with a spoon and serve.

recipe for aam ka panna /mango panna (raw)

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Prep Time 25 minutes mins

Total Time 30 minutes mins

Ingredients

  

• Raw mangoes - 2 mediumbig
• Salt to taste
• Jaggery powdered -(Double the amount of raw mango pulp)

To roast and grind:

• Cumin - 1tbsp
• Pepper - 1 tbsp
• Cardamom/elachi - 4-5

Instructions

 

• First steam/boil the raw mangoes(whole) in a pressure cooker with water poured in it for several whistles(according to your cooker type).
• Then dry roast the given ingredients and grind to fine powder.
• After mangoes cool take off the skin collect the pulp alone in a cup.
• Double the quantity of jaggery for a measured cup of pulp.
• Make a paste of jaggery and pulp in a mixer.
• To this add the powdered masala and mix well or run in a mixie.
• Then add salt and mix.
• This is the concentrate you can store it and use any time.
• While serving take a serving glass add 2-3 tbsp of pulp,then some ice-cubes and needed water.
• Beat well with a spoon and serve.
  

Notes

You can preserve this concentrate for weeks if kept in freezer and in fridge it will keep well for few days.
I have used semi ripe mangoes you can use nice unripe one which will be more tangy.
Instead of Jaggery you can use ordinary sugar also but I prefer using jaggery for its taste.
You can add this spice powder at the end while serving , both way it tastes good.

More summer coolers here:

coconut milk porridge /thengai paal kanji

maharashtrian matha recipe /indian summer drink

recipe for a milkshake /pomegranate oats milkshake

grape syrup recipe /Juice from grape squash

shikanji drink / Indian Lemonade

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