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recipe for aam ka panna /mango panna (raw)

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Prep Time 25 minutes
Total Time 30 minutes
Ingredients Method Notes

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

Method
 

  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. 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.

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.