Imagine yourself on a hot summer afternoon, sweating profusely and somebody hands you a chilled glass of aam panna! Then, could anything be more relieving and refreshing than that right?
To Indians like us, mangoes are not just merely a fruit, they are an emotion; a nostalgic treasure trove! We have loads of memories with AAM that take us back to our childhood days. Mangoes have been a part of our lives in every form and flavour. We love to eat mangoes in all its stages – from the green raw or kachcha mangoes to the sweet, succulent bites of yellow ones.
Our affair with mangoes begins long before they ripen. We not just eat the mangoes as a whole but we have so many recipes surrounding mangoes from raw to ripen. So before we get too late and the mangoes start ripening, let’s learn how to make a quintessential summer cooler – aam panna!
Aam panna can be prepared in two easy ways: one by using boiled raw mangoes and the other with roasted ones. But this isn’t just any Aam Panna recipe blog; we will sprinkle in some interesting facts about mango along the way. So, stay with us and rediscover the joy of making a panna at home!
What is Aam Panna?
Aam panna is a traditional Indian drink loved for its tangy and spicy flavour. During the Summer seasons, mangoes are abundant in India, mainly raw mangoes or kachcha aam are used to make this drink. Aam panna recipes vary in India depending on the region each with different ingredients. But the key difference is in the process of how the mango pulp is prepared. Whether boiled or roasted, the mango pulp is added with water and sugar or jaggery to make a sweet and sour drink – popularly known as aam panna. To enhance the taste and quality of aam panna, a mix of spices like cumin, mint and black salt is added to the drink.
Aam panna is full of vitamins A and C, and so many other antioxidants and minerals -making it not just a delightful drink but a healthful one. Aam Panna is highly acclaimed for its capacity to resolve digestive issues and dehydration due to its high electrolyte content. Its unique flavour profile, which combines sour, spicy, and sweet notes, makes it a popular thirst quencher throughout the hot summer season.
Also Read : Best Atta Brands in India 2024 For Healthy Rotis
Did you know that the mango is the national fruit of India, Pakistan and the Philippines, and the national tree of Bangladesh?
List of Ingredients to make Aam Panna
Aam Panna is a refreshing Indian drink when the hot summer marches in full swing. Here is the list of ingredients for making aam panna, all these are very common in our homes. Keep these ingredients handy for a quick serve.
- Raw or kachcha mangoes: 2 medium-sized, preferably green and unripe.
- Sugar or jaggery: 1 to 4 cups of any sweetener depending on the desired sweetness. You can use sugar syrup instead.
- Black Salt: This gives completeness to the drink. 1-2 teaspoons of black salt is more than enough.
- Roasted cumin powder: Dry roast 1 teaspoon of cumin seeds in a kadai and make it powder. Cumin adds a smoky aroma to this drink.
- Black pepper powder: You can add ½ teaspoon of black pepper powder for a hot taste.
- Mint leaves: A handful of mint leaves is enough for freshness.
- Water: You will need a good amount of water to make this. The base of this drink is water.
- Ice cubes: As needed, for serving chilled. You can skip adding ice cubes if you do not want extra chill.
Did you know that there are over 500 different varieties of mangoes, each with its unique flavour, texture and colour?
Aam panna recipe using boiled mango
Boiled aam panna is relatively easier to prepare and more hassle-free. You just need to simply boil, steam or pressure cook the mangoes. This aam panna recipe is largely followed in Maharashtra or Gujarat states in India. Here is a detail of the recipe:
Ingredients:
- 2 large raw mangoes
- 1 cup of sugar or jaggery (adjust to taste)/1 cup of sugar syrup
- 1 tsp black salt
- 1 tsp roasted cumin powder
- 1/2 tsp black pepper powder
- A handful of fresh mint leaves
- 4 cups water
- Ice cubes
- Fresh mint leaves and lemon slices for garnish
Instructions:
Boil the mangoes
Try to take raw mangoes that are green in colour. Wash them thoroughly. You can peel off the skin or just use the mangoes likewise.
Place the mangoes in a pot and cover fully with water. Boil until it becomes soft, 15-20 minutes is enough. You can also pressure cook the mangoes. Keep them to become cool.
Extract the mango pulp
Once the mangoes get cool completely, peel off the skin (if you have boiled them with the skin). If you have already removed the skin before boiling, simply extract the pulp. Discard the mango seeds once you have collected the mango pulp. The less the mangoes are fibrous, the easier it becomes to extract the pulp.
Mix all the ingredients
In a blending jar, combine the mango pulp, sugar or jaggery, black salt, roasted cumin powder, black pepper powder, and fresh mint leaves. You can also use sugar syrup instead of ordinary sugar. Blend until it turns into a thick smooth paste. You can store this paste for 5-10 days in the refrigerator.
Prepare the drink
In a large jug or pot, mix the mango puree with 4 cups of water. You can adjust the consistency by adding more water according to your choice.
Also Read : What is Kombucha and how it is brewed
Serve the drink
The whole process of making aam panna is ready. Now, it is time to pour it into glasses over ice cubes. You can garnish the drink with fresh mint leaves and lemon slices.
Did you know that India hosts an annual International Mango Festival in Delhi, where hundreds of mango varieties are displayed, tasted and celebrated?
Roasted aam panna recipe
Roasted Aam Panna is a smoky twist on the variety of traditional Indian summer drinks. This aam panna recipe is prepared with roasted or smoked raw mangoes. In Northern India, roasted aam panna is more famous particularly in the states like Uttar Pradesh, Punjan and Rajasthan. Here’s a simple recipe:
Ingredients:
- 2 large raw mangoes
- 1 cup of sugar or jaggery (adjust to taste)/1 cup of sugar syrup
- 1 tsp black salt
- 1 tsp roasted cumin powder
- 1/2 tsp black pepper powder
- A handful of fresh mint leaves
- 4 cups water
- Ice cubes
- Fresh mint leaves and lemon slices for garnish
Instructions:
Roast the mangoes
Wash the raw mangoes thoroughly with clean water before you place them on fire and pat them to dry. Now, put the mangoes on a direct flame or on a grill to roast completely. Keep turning the mangoes occasionally until the skin is charred and becomes soft from the inside. Do not use high flame, else the skin will burn quickly and the mangoes will not be cooked from inside. About 10-15 minutes is enough to roast the mangoes. Now, allow them to become cool.
Extract Mango Pulp
Once the mangoes become cool, peel the charred skin off and extract the pulp. If the mangoes are roasted properly, the skin will come out automatically. Remove the seeds from the pulp.
Blend the ingredients to make the puree
In a blender, transfer the pulp of roasted mango. Add sugar or sugar syrup or jaggery powder, black salt, roasted cumin powder, black pepper powder, and fresh mint leaves. Give everything a blend until you get a smooth puree.
Prepare the drink
Pour the blended mango mix puree into a large jar to make the final drink. Add 4 cups of water, the consistency depends upon you. Adjust the consistency by adding more water if needed.
Chill and Serve
Fill the glasses with ice cubes and pour the roasted aam panna over the ice. Garnish each glass with fresh mint leaves and lemon slices to give a refreshing touch!
Did you know that India is the largest producer of mangoes, contributing to over 40% of the world’s mango supply?
Quick Tips
- Aam panna is best made with unripe or kachcha mango. The more it tastes sour, the more it will be delicious to drink. It gives a beautiful tangy flavour.
- Aam panna can be made with both – boiled or roasted mangoes. So, make sure that the mangoes are properly boiled or roasted, it will be easier to collect the pulp.
- The mangoes that have less fibre are suitable for aam panna.
- Mangoes may be boiled in a pan or stovetop pressure cooker.
- You can peel the mangoes off for a quick process.
- If you want to make it with roasted mangoes, put them on a direct flame. And keep the flame low so that it gets cooked from the inside.
- The ideal ratio of mango pulp and sugar syrup or jaggery powder should be 1:2. So, use the same measuring cup for mango pulp and the sweetener.
- If you want a sweeter taste, you may easily add more sugar syrup or jaggery.
- If you have a blood sugar concern or just love more sour taste, can skip adding sugar. Brown sugar or honey can be good alternatives to regular sugar.
- You may also process some mint or coriander leaves in a mixer-grinder along with the mango pulp. This will add a refreshing flavour and green colour.
Did you know that Mango trees are long-lived and can remain productive for over 300 years?
