Put well rinsed raw mangoes in a pressure cooker and add water. To know more, swipe up!
Pressure cook the raw mangoes for 2 whistles on low heat or for 12 to 14 minutes.
Remove the lid when the pressure settles down. The mangoes will turn soft and the peels too will come off easily.
Put the cooked mangoes in a fine strainer kept over a bowl. To know more, swipe up!
Cool the mangoes to room temperature and place them in a bowl.
Scrape and remove the mango pulp into the bowl using a sharp-edged spoon or knife. Scrape from the peels too.
Collect the cooked mango pulp in the bowl. Discard the peels.
Measure the quantity of mango pulp and then add sugar or jaggery. To know more, swipe up!
Add the required quantity of sugar or jaggery.
Add cardamom powder, roasted cumin powder, black salt, pepper powder and salt.
Mix till the sugar granules are dissolved.
You can use a blender or hand churner too, to blend the mixture.
Keep at room temperature for some minutes, till the sugar is dissolved. This is the aam panna concentrate.
Pour the aam panna concentrate in a clean glass jar or bottle and refrigerate.
To make the drink, take 2 to 3 tablespoons of the aam panna concentrate in a glass.
Add water - in which mangoes were cooked or chilled water or at room temperature.
Stir to mix well.