aam panna recipe, how to make aam panna | mango panna

aam panna recipe with step by step photos. aam panna is a refreshing summer cooler popular in northern and western parts of india. this recipe post shares the method of making aam panna concentrate as well as making aam panna drink. the aam panna concentrate stays good for a few months in the fridge.

aam panna, mango panna

what is aam panna ?

aam panna is a summer cooler made from unripe green mangoes. aam panna is made when mangoes make their appearance in the hot indian summers. aam panna has a tangy, sweet taste with hints of cardamom, cumin & black salt. addition of these spice powders and black salt not only brings in more flavours but also helps in digestion.

making aam ka panna – 2 ways

  1. steaming or boiling mango – in this method, the mangoes are cooked with water till they become soft and pulpy. you can steam, boil or pressure cook the mangoes. later the pulp is removed and mixed with sugar, spices and salt. this boiling method for making aam panna is largely used in maharashtra and gujarat regions of india. the recipe presented here is adapted from my home science notes and in this recipe, we boil the mangoes.
  2. roasting mangoes – here the mangoes are roasted on an open flame (fire stove or on charcoal) till the pulp is cooked and softens. the cooked mango pulp is collected and mixed with sugar, spices and salt. in the northern parts of india, aam panna is made with this roasting method.
  3. what about the difference between the two methods? the taste of aam ka panna made with roasted mangoes is different than that of aam ka panna made with cooked mangoes. roasting the mangoes give a smoky flavor which won’t be there in the mangoes cooked in water. however both the versions taste good and you can choose the method you find easy. i have shared the roasted mango panna recipe here – roasted aam panna

aam panna concentrate

aam panna concentrate can be made easily and refrigerated. i have shown the method of making aam panna concentrate in this post. you can easily make the concentrate in bulk by increasing the recipe ingredients and refrigerate. the sugar added in the concentrate acts as a preservative. this aam panna recipe concentrate recipe can be doubled or tripled.

aam panna concentrate

sweeteners added in aam ka panna

i make aam panna with either sugar or jaggery. sometimes i even add evaporated sugar cane juice. all three give different taste and color to aam panna. you can even add palm sugar or coconut sugar. so in short various types of sweeteners can be added.

  1. sugar – you can add unrefined cane sugar or white sugar. when you make aam panna with sugar it will have a light creamish or pale yellow or lemon yellow color to it.
  2. jaggery – aam panna made with jaggery has a different taste than the one made with sugar. the color of aam panna made with jaggery will be light yellow to a deep yellow depending on the color of jaggery.
  3.  evaporated sugarcane juice – when evaporated sugarcane juice is added, the aam panna again has a different taste and a dark brown color to it.

tips & variations for making aam ka panna

  • use unripe green and tart mangoes. the mangoes have to be sour (khatta in hindi).
  • avoid using mangoes which are fibrous.
  • mangoes can be cooked in a pressure cooker or a pan.
  • usually, i do not remove the mango peels, but you can remove them and then cook the mangoes.
  • the ratio is 1:2 for mango pulp and sugar or jaggery respectively. so measure the amount of mango pulp in a measuring cup before adding sugar or jaggery. if you get 1 cup of mango pulp, then add 2 cups of sugar.
  • for a more sweet taste, you can always add more sugar or jaggery.
  • some mint leaves or coriander leaves can also be ground with the mango pulp in a mixer-grinder. addition of any of these fresh herbs gives a different taste and flavor to aam panna and makes it green in color.
  • you can even strain the aam panna drink if you want.

few health benefits of aam panna

  1. it prevents the body from getting heat stroke and keeps it cool.
  2. raw mangoes are rich in vitamin c and iron, plus the addition of jaggery also gives an iron boost.
  3. aam panna helps in preventing stomach problems in the summers.
  4. good for digestion.

during summers, we avoid the unhealthy cola drinks and take recourse in the bountiful blessings that mother nature gives us – melons, coconut, cucumber, kokum, lemons. all these fruits are great summer coolers and help in tolerating heat and heat stroke.

three indian drinks i often make during summers are nimbu pani, aam ka panna and kokum juice. they all are summer coolers and help in beating the heat in summers.

few more beverages you can make during summers are:

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

aam panna

4.78 from 9 votes
aam ka panna is a cooling indian summer drink made with unripe green tart mangoes. aam panna is slightly sour and sweet to taste and is flavored with cardamom, cumin and black salt. this recipe post shows the method of making both aam panna concentrate and aam panna drink. 
aam panna
Author:Dassana Amit
Prep Time:15 mins
Cook Time:5 mins
Total Time:20 mins
Course:beverages & drinks
Cuisine:indian
Servings (change the number to scale):12 aam panna glasses
(1 CUP = 250 ML)

INGREDIENTS

for cooking mangoes

  • 2 medium sized raw unripe mangoes or 400 grams green mangoes
  • 2 cups water - for pressure cooking

other ingredients for aam panna

  • 1.5 cups sugar or jaggery powder or 325 grams sugar or add as required
  • 1 teaspoon cardamom powder
  • 1 teaspoon roasted cumin powder
  • ¼ teaspoon black pepper powder or crushed black pepper - optional
  • 2 teaspoons black salt - add regular white salt, pink salt or rock salt instead

for making 3 servings of aam panna drink

  • 6 to 9 tablespoons aam panna concentrate
  • 1 litre chilled water
  • few sprigs of mint leaves or coriander leaves - for garnish

INSTRUCTIONS

cooking mangoes for aam ka panna

  • rinse the raw mangoes in water a couple of times. place the mangoes in a 2-litre pressure cooker. add 2 cups water. you can also steam the mangoes in a steamer or a pot.
  • pressure cook for 2 whistles on medium flame or for about 12 to 14 minutes.
  • when pressure settles down on its own, then remove the lid. the mangoes would have become soft. the peels would have also come out when the mangoes are cooked well.
  • gently pour the contents of the cooker in a fine strainer. place a bowl underneath. do not discard the water. use this water to make aam panna drink.
  • let the mangoes cool at room temperature. place them in a bowl. after cooking the raw mangoes, the peel comes off easily.

making aam panna concentrate

  • with a sharp-edged spoon or a knife scrape and remove the cooked mango pulp directly in the bowl. scrape from the peels also.
  • collect the cooked mango pulp in a bowl. discard the peels.
  • as a rule always add double the amount of jaggery or sugar to the mango pulp. the ratio is 1:2 for mango pulp and jaggery respectively. so before adding sugar or jaggery measure the amount of mango pulp in a measuring cup. if you get 1 cup of mango pulp, then add 2 cups of sugar. i got about ¾ cup of mango pulp and thus added 1.5 cups sugar.
  • now add the required amount of sugar or jaggery.
  • add 1 teaspoon cardamom powder, 1 teaspoon roasted cumin powder, 2 teaspoons black salt, ¼ teaspoon crushed black pepper or pepper powder. mix very well. you could also use a blender or hand churner to blend the aam panna. the aam ka panna concentrate is ready.
  • pour the aam panna concentrate in a clean glass bottle or jar. store the aam panna bottle or jar in the fridge.

making aam panna

  • for making aam panna drink, add 2 to 3 tablespoons of aam panna concentrate in a glass.
  • add the water in which the mangoes were cooked or chilled water. you can also add water at room temperature.

  • stir and mix well. 
  • serve aam panna. you can also add some ice cubes while serving. you can even garnish with some mint leaves or coriander leaves or lemon wedges. 

NOTES

  1. add more sugar or jaggery for a more 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.
  3. use unripe green and tart mangoes. the mangoes have to be sour (khatta in hindi). 
  4. avoid using mangoes which are fibrous. 
  5. usually, i do not remove the mango peels, but you can remove them and then cook the mangoes.
  6. the ratio for mango pulp and sugar or jaggery is is 1:2 respectively. so measure the amount of mango pulp in a measuring cup before adding sugar or jaggery. if you get 1 cup of mango pulp, then add 2 cups of sugar.
  7. some mint leaves or coriander leaves can also be ground with the mango pulp in a mixer-grinder. addition of any of these fresh herbs gives a different taste and flavor to aam panna.

NUTRITION INFO (approximate values)

Nutrition Facts
aam panna
Amount Per Serving
Calories 113
% Daily Value*
Sodium 390mg17%
Potassium 46mg1%
Carbohydrates 29g10%
Sugar 28g31%
Vitamin A 300IU6%
Vitamin C 10mg12%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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cooking mangoes for aam ka panna

1. rinse the raw mangoes in water a couple of times. place the mangoes in a 2-litre pressure cooker. add 2 cups water. you can also steam the mangoes in a steamer or a pot. you can remove the peels if you want and then pressure cook.

cooking mangoes for aam panna

2. pressure cook for 2 whistles on medium flame or for about 12 to 14 minutes.

cooking mangoes for aam panna

3. when pressure settles down on its own, then remove the lid. the mangoes would have become soft. the peels would have also come out when the mangoes are cooked well.

cooking mangoes for aam panna

4. gently pour the contents of the cooker in a fine strainer. place a bowl underneath. do not discard the water. use this water to make aam panna. do use a fine strainer so that the small pulp particles can be collected in the strainer and only the water is strained.

cooking mangoes for aam panna

5. let the mangoes cool at room temperature. place them in a bowl. after cooking raw mangoes, the peels comes off easily.

cooking mangoes for aam panna

making aam panna concentrate

6. with a sharp-edged spoon or a knife scrape and remove the cooked mango pulp directly in the bowl. scrape from the peels also.

making aam panna

7. collect the cooked mango pulp in a bowl. discard the peels.

making aam panna

8. as a rule always add double the amount of jaggery or sugar to the mango pulp. the ratio is 1:2 for mango pulp and jaggery respectively. so before adding sugar or jaggery measure the amount of mango pulp in a measuring cup. if you get 1 cup of mango pulp, then add 2 cups of sugar. i got about ¾ cup of mango pulp and thus added 1.5 cups sugar (325 grams).

making aam panna

9. now add the required amount of sugar or jaggery.

making aam panna

10. add 1 teaspoon cardamom powder, 1 teaspoon roasted cumin powder, 2 teaspoons black salt, ¼ teaspoon crushed black pepper or pepper powder. add regular white salt or rock salt or himalayan pink salt if you do not have black salt.

making aam panna

11. mix very well till the sugar granules are dissolved.

making aam panna

12. you could also use a blender or hand churner to blend the aam panna.

making aam panna

13. you can keep at room temperature for some minutes till all sugar granules are dissolved. the aam panna concentrate is ready.

making aam panna

14. pour the aam panna concentrate in a clean glass bottle or jar. store aam panna concentrate in a bottle or jar in the fridge.

making aam panna

making aam panna

15. for making aam panna drink, add 2 to 3 tablespoons of aam panna concentrate in a glass.

making aam panna

16. add the water in which the mangoes were cooked or chilled water. you can also add water at room temperature. you can even add a bit of lemon juice at this step.

making aam panna

17. stir and mix well.

aam panna

18. serve aam panna. you can also add some ice cubes while serving aam ka panna. you can even garnish aam ka panna with some mint leaves or coriander leaves or lemon wedges.

aam panna

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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53 comments/reviews

  1. I’m not an expert on aam panna, having only tried it once at a restaurant. Your recipe was so easy to follow and it turned out so well! I had 1c of mango but ran out of jaggery and kept a 1:1 ratio. It was still sweet, so it works for me!

    I have never used jaggery before, so I broke it up with a mortar and pestle so I could measure the amount. But then I wondered if weight would be better than cups to measure it? Then I could skip that step of breaking it into smaller pieces. What do you think?

    Thank you!5 stars

    • thank you liz. the jaggery proportion will depend on the sourness in the mangoes. though the ratio of 1:2 works for many varieties of indian mangoes.
      jaggery can be grated or chopped or powdered using a mortar-pestle. sometimes the jaggery is soft enough to be chopped. avoid chopping or grating the hard ones. it is better to powder them with a mortar-pestle. for the proportion, using weight is tricky as mangoes have stones in them which make for some weight. so using a cup measurement is a better option. moreover, after the mangoes cook, they become too moist and pulpy. moisture, water also adds to some weight. hope this helps. welcome and happy cooking.

  2. I make this aam panna as per recipe but use roast mango and rock salt, cummin powder , jeggery but after store in refrigerator create gas in bottle. Than I confuse due to taste is good but I don’t know why create gas in bottle

  3. I tried out this recipe and the concentrate and juice came out very well. I also added a bit of roasted jeera powder and a pinch of red chilli powder while mixing the juice. Everybody loved it. My daughter took it in a bottle for her office colleagues. However, we all felt that the sugar could have been less . So next time, I may use 1pulp :1.5 sugar. Thank you so much.5 stars

    • thanks for the review and rating on aam panna recipe. red chilli powder can also be added. addition of sugar depends on the sourness in the mangoes and also on the person’s individual taste. so next time you can add less sugar.
      welcome.

  4. Hi Dassana,
    I keep following your recipes ,And i Just love them.Its my daughters birthday and I am in viting her friends home.About 20 of them can you suggest me the Quantity for AAM paana recipe for 20 people.or any other easy drink recipe.5 stars

  5. Today I ll try ur version of Pannal,so far watever recipe I tried from ur site were excellent…thanks a tone to u.

    I prepare aam Panna by adding sugar, black salt,bhuna jeera,dry pudina powder…it also taste good.

  6. Thank you so much for making this website and posting recipes. I have made so many dishes with the help of this website.5 stars

  7. Today is my mother’s birthday and I made this am panna for her. She is in love with it.
    Thank you .

  8. Can u advise me how to cut down the pungent taste of pepper as I added extra by mistake

  9. hie,
    i really liked the recipe but had a small doubt to clear.

    What will be the shelf life of this concentrated aam panna????

    Tia
    shravya

  10. Very Good Recipe…

    Natural Jaggery (Gud) is not only sweet agent in kitchen but its very good medicine.

    Why natural?
    Now days jaggery(Gud) comes in whitesh color; do u know how this color comes?
    This is the “Nirma/Ariel ki safedi”; because people are “eating through the eays not through the
    tounge”.

    Natural Jaggery comes dark in color, but taste is very sweet (not salty).

    Panna (Green mango Juice) is one of the recipe which made from raw mango and Jaggery(Gud).

    This Panna (Green Mango Juice) prevents you from heat stroke and keeps the body cool.
    As green mangoes are rich source of vitamin c and iron, plus the natural jaggery also gives an iron boost.
    It helps in preventing stomach problems in the summers.

    Raw Mango Curry is also recipe which can be made through jaggery(Gud).5 stars

  11. Being a keralite born n brought up in Mumbai, I love all types of Indian cuisine. Also am always in search 4 varied recipes. your pics and explanation of method r gr8. Will surely log on for more recipes-healthy ones too.I am going 2 make Aam panna 2dy. Thnx 4 the lovely Recipe.

  12. Can we freeze this juice as cubes in a tray and then add 1 cube to a cup of water and dilute and drink whenever necessary? will it work fine? We are just three ppl at home and it would not be possible to use up the whole lot in two days.

  13. Hi..

    I came across your blog.. And would like to try this recipe.. Can u pls mention the shelf life?

  14. I have not had a lot of north Indian dishes, but I tasted this drink last month and have been thinking about it ever since. The one I had was greenish and a bit too sweet, but refreshing nevertheless. Can this be made using plain salt/rock salt. what is the significance of using black salt?

    • you can make with regular salt or rock salt. black salt has a somewhat earthy taste which is not there in the regular or rock salt. plus it also helps in digestion.

  15. I came across your blog last year, while looking for a recipe for various kinds of daals. Since then I have become a fan of your recipes. They are easy and the pictures a plus. Today I made the aam ka panna for the first time. It turned out good, right now is chilling in the fridge. I live in New Jersey and share your recipes with my family and friends which are spread all over the world and they really like them too. Almost all the things are available here but like one of your achaar recipes putting it in the sun that process becomes a little difficult. I am a Punjabi and not a vegan but still all your recipes are great. Thank you.

    • thanks huma for such encouraging comments. also thanks for sharing the recipes with your family and friends.

      for the mango achaar recipe, if you do not have sun, then you can also mix all the ingredients and store in an airtight bottle for some days. actually living in india i forget that there are some cities and towns in some countries which do not get good sunlight.

      i forgot to mention this point in the pickle recipe. thanks for this point. i will update the post soon.

  16. Loved your pics 🙂
    I am planning to make my first panna drink since last week, but did not know its was this quick.

    You have an amazing blog 🙂

  17. Hey…love all the clicks, missed your space a lot during vacations and now I am back 🙂 ….loved all your posts, need to try out few soon, will start with the white bread first….Aam Panna is my all time fav during summers..

  18. This is my favorite thirst quencher. My grand mom would make tons of this mixture and keep in the refrigerator. You have brought back some sweet memories with this post.
    I love your panna and hopefully this year will get to try it in India again as I am heading in less than week for a holiday there.

  19. another one of my faves while growing up.. we had a bunch of mango trees, and would go pluck or rather climb and pick a bucket full of mangoes, then sit and peel some with mom for achar and some would go into the panna! love the cold refreshing look in the pictures! I want to try the one with jaggery since jaggery also has so many minerals. it will make it one nutritious and cooling summer must!