aam panna recipe with step by step photos – this is a cooling mango drink slightly sour and sweet to taste with a hint of cardamom & black salt. three indian drinks i often make in the summers are shikanji, aam ka panna and kokum juice. they all are summer coolers and help greatly in beating the heat in the summers.
at home we avoid the unhealthy soft cola drinks in the summers and take recourse in the bountiful blessings that mother nature gives us. watermelons, coconuts, musk melons, cucumber, fresh kokum, lemons… all these are the fruits which are great summer coolers and help you a lot in tolerating the heat and heat stroke.
aam panna is made from raw mangoes. the recipe presented here is adapted from my home science notes and in this recipe we boil the mangoes.
i make another version of aam ka panna where instead of boiling mangoes we roast them on fire stove or on charcoal. the taste of aam panna made with roasted mangoes is different than that of aam panna made with cooked mangoes. however both the versions taste good and you can choose the method you find easy.
few more green mango recipes are:
sugar or jaggery is added to the panna as a sweetener. i avoid using white sugar in my cooking and always use organic cane sugar or golden sugar. recently i saw a pack of organic evaporated sugar cane juice in the fabindia outlet here. i had to buy it.
in the aam panna i added the evaporated sugar cane juice and it took the aam panna to a totally whole new level. it was not just the raw mango that appealed to the senses, but also a refreshing mild taste and flavor of sugar cane juice. the colors of the aam panna are also like the brown cola color due to the evaporated sugar cane juice.
i also made the aam panna with organic jaggery, cardamom and black pepper and this combo was much different. now the color changed to a golden yellow shade. i get so inspired by colors and try the same to portray in my photographs. don’t know if i do enough justice to it or not.
you can either make the aam panna with sugar or jaggery. if you do make it with sugar your aam panna will have a light creamish or pale or lemon yellow color to it. take your pick…. which colors inspire you?
a few health benefits of aam panna:
- it prevents you from heat stroke and keeps the body cool.
- raw mangoes are rich in vitamin c and iron, plus the jaggery also gives an iron boost.
- the aam panna helps in preventing stomach problems in the summers.
if you are looking for some mango dessert recipes then do check:
mango panna or aam panna recipe below:
aam ka panna recipe - cooling mango drink slightly sour and sweet to taste with a hint of cardamom & black salt.
- 1 large or 2 medium sized raw mangoes
- 2 to 3 cardamoms, crushed or powdered
- 4 to 5 black pepper, crushed or powdered (optional)
- 2 teaspoon black salt
- powdered jaggery or sugar - double the amount of the mango pulp... add more for more sweetness
- rinse the raw mangoes in water.
- steam the raw mangoes in pressure cooker for 3-4 whistles till they become completely soft and pulpy.
- remove the peel and take out the mango pulp.
- mix the cardamom powder, salt and jaggery to the mango pulp.
- mix the ingredients or blend to make it smooth.
- store aam ka panna in an air tight jar or bottle.
while serving aam panna, add 1 tbsp of the preserve to one glass of water.
stir and add ice cubes. serve aam panna cold.
1. add more sugar or jaggery for a pronounced sweet taste in aam ka panna.
2. you can also steam the mangoes or cook these in a pan. remember they have to become soft, so that the peel and the pulp comes out easily.
how to make mango panna or aam panna recipe:
1. rinse the raw mangoes in water a couple of times. pressure cook the raw mangoes in enough water for 3-4 whistles till they become soft. you can also steam the mangoes in a steamer or a pot.
2. after cooking the raw mangoes, the peel comes off easily. scrape and remove the cooked mango pulp. scrape from the peel also. collect the cooked mango pulp in a bowl. discard the peels.
3. add powdered jaggery/sugar and crushed cardamom with black salt. as a rule always add double the amount of jaggery/sugar to the mango pulp. the ratio is 1:2 for mango pulp and jaggery respectively. i got about 1 cup of mango pulp. hence have added 2 cups of the evaporated cane juice.
4. mix well. you could also use a blender or hand churner to blend the panna. your aam panna is ready. store aam panna in a bottle or jar in the fridge.
5. for making the drink, dissolve 1 tbsp of the aam panna in one glass of water. add ice cubes and serve aam panna cold.