Aam panna is a refreshing Indian summer drink made using green mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker.
As the summers are getting hot day by day, here are a few more beverage recipes that you can prepare at home – Kiwi Soda, Mango Green Tea, Kiwi Soda, Fuljar Soda, Masala Soda, Charcoal Lemonade, Cucumber Cooler, and Watermelon Ginger Juice.
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About This Recipe
Aam panna is an Indian summer cooler made using green mangoes, sugar, and a few spices. It is sweet, tangy, super refreshing, and comes together in under 30 minutes.
Aam ka panna is quite a popular traditional beverage which is prepared in most of the northern and western part of India during summers when fresh green mangoes are in season. The addition of black salt and roasted cumin not only improves the flavor but also helps in digestion.
This drink is prepared in many parts of Indian but each variation is slightly different from the other. The recipe also changes from household to household.
I remember my mom making this drink by boiling the mangoes along with the skin. Some people roast the mangoes instead of boiling them and some add jaggery in place of sugar to make it healthier.
In today’s post, I am sharing a version of my mom’s recipe which is easier to make but taste just like her’s. You can make it in an instant pot or a traditional pressure cooker.
Health Benefits of Aam Panna
Due to its heat-resistant properties, it prevents the body from getting a heat stroke in summers.
It is a great drink to improve digestion and also keep other stomach related issues at bay.
It is extremely rich in vitamin C and iron, both very beneficial for our body.
Ingredients
This sweet and sour beverage is made using 5 ingredients – green mangoes, mint leaves, sugar, black salt, and roasted cumin powder.
Green mangoes are available in any Indian grocery store during the summers. Get the green mangoes that are dark green in color and firm to touch. Also makes sure that the mangoes are tart. Avoid the ones that have blemishes or soft patches. Avoid the mangoes which are fibrous..
You can adjust the amount of sugar, depending on how sweet you want the aam panna to be. You can even use powdered/liquid jaggery or sugarcane juice instead of sugar, as a healthy alternative.
How To Make Aam Panna
Wash 1 pound (500 grams) green mangoes and wipe them with a paper towel. Peel them using a knife and chop the flesh into cubes. Discard the seeds.
Add the cubed mangoes to the instant pot along with 1 cup of water.
Close the lid of the pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 5 minutes on high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Open the lid of the pot and let the mixture cool down completely.
Note – To cook the green mangoes in a traditional pressure cooker, pressure cook for 2 whistles on high heat. Remove the cooker from heat and let the pressure release naturally before opening the lid.
Transfer the cooked and cooled green mangoes to a blender.
Add 1 cup mint leaves, 1 cup granulated sugar, 2 teaspoon roasted cumin powder, and 4 teaspoon black salt to the blender and blend until smooth.
Note – You can store the panna concentrate at this stage and add water when ready to serve. This concentrate can be easily frozen too.
Transfer the mango mixture to a large bowl or a pitcher. Add 6 cups of water and stir well. Refrigerate the panna for a few hours and serve chilled with few ice cubes. You can keep it refrigerated for 3-4 days.
Frequently Asked Questions
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 the refrigerator for 3-4 days.
When ready to use, just add 3-4 tablespoon of concentrate in serving glasses and top with chilled water.
You can also freeze this concentrate for up to 3 months.
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 to the panna and refrigerate for a few hours. Jaggery will dissolve after some time.
Bengalis 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.
You can roast the mangoes over direct flame, in an air fryer or an oven just like you would roast an eggplant to make baingan bharta.
Pro Tips By Neha
Peeling the mangoes is optional! You can keep the skin on before boiling the mangoes. Once they are cooked, squeeze the pulp and discard the skin. It gives a very distinct flavor to the panna. However, peeling the skin before boiling makes the process very easy.
If the panna is not very tangy, you can add some lime juice to it.
You can also boil the mangoes in a microwave. Just keep them in a microwave-safe bowl and add 1 cup of water to the bowl. Micro on high for 10 minutes.
You can also roast the mangoes instead of boiling them. The smoky flavor will take this drink to the next level.
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Recipe Card
Aam Panna Recipe
Ingredients
- 1 pound green mangoes (500 g)
- 1 cup mint
- 1 cup granulated sugar
- 2 teaspoons roasted cumin powder
- 4 teaspoons black salt
Instructions
Preparation
- Wash the green mangoes and wipe them with a paper towel. Peel them using a knife and chop the flesh into cubes. Discard the seeds.
Cooking in Instant Pot
- Add the cubed mangoes to the instant pot along with 1 cup of water.
- Close the lid of the pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 5 minutes on high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Open the lid of the pot and let the mixture cool down completely.
Cooking in Pressure Cooker
- To cook the green mangoes in a traditional pressure cooker, pressure cook for 2 whistles on high heat. Remove the cooker from heat and let the pressure release naturally before opening the lid.
Making Aam Panna
- Transfer the cooked and cooled green mangoes to a blender.
- Add mint leaves, sugar, roasted cumin powder, and black salt to the blender and blend until smooth.
- Note – You can store the panna concentrate at this stage and add water when ready to serve. This concentrate can be easily frozen too.
- Transfer the mango mixture to a large bowl or a pitcher. Add 6 cups of water and stir well. Refrigerate the panna for a few hours and serve chilled with few ice cubes. You can keep it refrigerated for 3-4 days.
