Aam Panna…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 is 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 panna differs from person to person. Some add mint and some do not. Some peel the raw mango before boiling and some do not. I personally like to boil the mangoes with the skin on as gives a typical flavor to the drink and 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. Hope you have a Mango-ish summer, ladies!
- Raw mango - ½ kg
- Sugar - 1 and ½ cup
- Roasted cumin powder - 2 tsp
- Black salt - 2 tsp
- Fresh mint - 1 cup
- Ice cubes
- Wash the raw mangoes and 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 skin of the mangoes.
- Mash to take out all the pulp.
- Do not discard the water.
- Add 5-6 cups of water in the existing water.
- Grind the mint leaves with little water to make a paste.
- Add ground mint, sugar, roasted cumin powder and black salt to the mango pulp mixed with water.
- 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.
- Pour the panna in glasses.
- Add some ice cubes.
- Garnish with mint leaves.
- Serve chilled.