recipe for aam ka panna /mango panna (raw)
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.
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.