Aam Panna is a very refreshing drink made using Raw mangoes, fresh mint, sugar, salt and roasted cumin powder. Try it this summer and feel cool, rejuvenated like never before. Here is how to make Aam ka Panna recipe with Pudina at home.
Summer has hit Bangalore and the heat is unbearable. My apartment gets the morning heat which during the winters is a blessing, but for now, it starts to get hot as early as eight in the morning.
Although, I am complaining of the heat in Bangalore, to be fair, it cannot be compared to what Northern part of India experiences.
The temperature in May and June reaches a scorching 49-50 degree Celsius and with the heat waves accompanying the high temperature, it is even worse.
My way of beating this extra heat is by preparing nutritious coolers, dishes made from seasonal fruits such as mangoes, watermelons, grapes et al.
These fruits help us in remaining hydrated, make our bodies cooler and even immune us from the scorching heat.
Aam panna is one such refreshing drink which my mom used to make every day in the months of summer and it was the first thing which was served when anyone entered the house, battling the sun and heat.
Although the temperature in Bangalore never goes that high but it is still good to sip on this delicious drink once in a while.
As most of the Indian recipes, the recipe to make Aam ka Panna differs from person to person. Some add mint and some do not.
Some peel the green mango before boiling and some do not.
Boiling the mangoes with the skin on gives a typical flavor to the drink but peeling them beforehand makes the process very easy.
The addition of fresh mint paste takes it to a different level.
So here is my recipe to make this refreshing drink. Do give it a try and share your comments with me for the same: you liked it or not.
For the main course dish, you could prepare Aamras this summer along with some scrumptious Pooris as well.
What is Aam Panna?
It is a tangy beverage made using raw mangoes, sugar, salt and fresh mint. It is very refreshing and cools down the body.
It is recommended to drink Aam Ka Panna during summers because of it’s cooling properties.
It is also called as Keri No Baflo in Gujarati, Aam ka Jholiya in Indore (MP) and Aam Pora Shorbot in Bengali.
Pro Tips by Neha
Choose the raw mangoes which are tart.
You can keep the skin on before boiling the mangoes. It gives a very distinct flavour to the panna.
Peeling the skin before boiling makes the process very easy.
If the panna is not very tangy, you can add some lemon juice to it.
You can strain the panna before adding spices if you do not like bits of mangoes coming in mouth.
You can also boil mangoes in a microwave. Just keep them in a microwave safe bowl and add 1 cup of water in the bowl. Micro on high for 10 minutes.
You can also roast the mangoes instead of boiling them. The subtle smoky flavour in this drink will take it to a next level.
The popular Bengali Aam Pora Shorbot is nothing but Roasted Mangoes used to make Aam Panna. Do try this variation too.
Roast the raw mangoes like you roast brinjal for Baingan Bharta.
Aam ka Panna Concentrate
You can make a concentrated mixture of Aam Panna and use it as and when required.
To make it, add less water while boiling the mangoes and do not add extra water to the panna.
Store this concentrate in refrigerator for 3-4 days.
When ready to use, just add 3-4 tbsp of concentrate in serving glasses and top with chilled water.
You can make a healthier and a very different tasting version of Aam Panna by replacing sugar with jaggery.
Use liquid jaggery so that it blends easily in the Panna.
Otherwise, grate the jaggery and add it in the panna and refrigerate for a few hours. Jaggery will dissolve after sometime.
Roasted Aam Panna
Bengalies make a version of Aam ka Panna and they call it Aam Pora Shorbot.
The process to make it is similar to the recipe below except that the green mangoes are roasted on direct flame instead of boiling.
It gives a lovely smoky taste to the drink.
Make sure to prick the mangoes before roasting them.
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Step by Step Recipe
Peel the skin of the mangoes and chop them into small pieces. Put them in a pressure cooker. Add enough water to cover them and cook till soft. ( One whistle on high and 2 on low ).
Remove the pressure cooker from heat and let the mangoes cool down.
Transfer the mangoes in a blender.
Add mint leaves and blend until smooth.
Add sugar, cumin powder and salt to the mango pulp.
Now add 5-6 cups of water and mix well.
Mix well to dissolve the sugar. Adjust sugar and salt according to your taste. Add more water if required. Chill it for a few hours before serving.
Aam Panna Recipe
- ½ kg Raw Mango
- 1 cup Fresh Mint
- 1 cup Sugar
- 2 tsp Roasted Cumin Powder
- 4 tsp Black Salt
- Peel the skin of the mangoes and cut them into cubes.
- Add the chopped mangoes in a pressure cooker.
- Add enough water to cover them and cook till soft. ( One whistle on high and 2 on low ).
- Remove the pressure cooker from heat and let the mangoes cool down.
- Transfer the mangoes in a blender along with mint leaves and blend to make smooth puree.
- Add sugar, roasted cumin powder and black salt to the mango pulp and mix well.
- Add 5-6 cups of water and mix well.
- Chill the panna for a few hours.
- Pour the panna in serving glasses.
- Add some ice cubes.
- Garnish with mint leaves.
- Serve chilled.