Aam Panna Recipe
Aam Panna is a natural coolant prepared with raw mango pulp, sugar, spices, and mint leaves. Learn how to make mango panna in a few simple steps.
Servings: 6 Glasses
- 500 gram raw/green mango (kaccha aam/kairi)
- 1 Cup granulated white sugar or to taste
- 2 teaspoon black rock salt (kala namak) or Chaat Masala
- 2 teaspoon roasted cumin powder (jeera powder)
- 1/2 Cup fresh mint leaves
- 4 Cup water
Rinse the mangoes nicely in water. Peel the skin of the mangoes.
Pressure cook the mangoes over medium heat for 2 - 3 whistle along with water. Let the steam release naturally from the pressure cooker. You can do the same in an instant pot as well. Cook mangoes in pressure cook mode for 5 - 6 minutes.
Open the lid and transfer the boiled mango pulp along with water in a bowl. Squeeze the mangoes to collect the pulp. Remove the stone, if any, in the mangoes. Allow the mango pulp to cool.
Blend together the mango pulp, sugar, salt, spices, and mint until smooth. Taste and adjust the amount of sugar and spices accordingly.
You can store the aam panna concentrate in the fridge in a clean bottle for a month.
To serve, add 1/4 cup aam panna concentrate in each glass. Add ice-cubes and fill the glass with chilled water. Stir to combine nicely.
Garnish with fresh mint leaves. Serve aam panna chilled.
- You can cook mangoes in an instant pot as well. Cook mangoes in pressure cook mode for 5 - 6 minutes.
- Instead of white sugar, you can add light brown sugar, jaggery, or sugar syrup.
- Make sure to clean and wash the mangoes nicely before cooking else aam panna might taste bitter or not suitable for consumption.
- For health benefits, aam panna is best consumed chilled or cold. Avoid drinking warm aam panna.
- Store mango panna in the fridge only and not at room temperature.
Serving: 1glass | Calories: 198kcal | Carbohydrates: 50.4g | Protein: 0.5g | Saturated Fat: 0.1g | Fiber: 1.9g