565gramsunripe mangoesor 3 large unripe mangoes (kacchi kairi)
200gramssugaror 1 cup sugar
¼cupmint leaves(pudina leaves)
1teaspoonroasted cumin powder(bhuna jeera powder)
for preparing aam panna drink (1 glass)
2 to 3tablespoonsaam panna concentrateor as required
1glasswateror as required
3 to 4ice cubesor as required
preparing aam panna concentrate
Rinse and then wipe dry the mangoes. Keep a roti rack or papad rack on a gas stove top. Place the mangoes on it.
Keep on turning them at intervals so that they are charred and cooked evenly.
The peels should get charred. To check doneness, slid a knife on one of the sides and the knife should slid easily without any resistance.
Keep the roasted mangoes aside and let them cool at room temperature. You can also keep them in water for some minutes and then peel them. Once they cool down, then remove the charred peels.
Remove the peels well. slice the mangoes.
Add the sliced mango pulp to a blender or mixer jar. Then add ¼ cup mint leaves.
Add 1 teaspoon roasted cumin powder and ½ teaspoon black salt.
Next add 1 cup sugar. For aam panna, the sugar is added twice of the mango pulp. I had got slightly more than ½ cup of mango pulp. Hence I added 1 cup sugar. Depending on the type and quality of mangoes the amount of pulp will vary. So do measure the pulp before you add sugar. So if you get lets say, 1 cup mango pulp, then add 2 cups sugar.
Without adding any water, blend till smooth.
The aam panna concentrate should have a smooth consistency. If there are fibres in the pulp, then do strain it. Remove in a clean small jar or bowl. Cover and refrigerate.
preparing aam panna drink
Add 2 to 3 tablespoons of the aam panna concentrate in a glass.
Then add water and mix very well.
Add ice cubes.
Serve aam panna immediately. You can garnish with mint leaves if you want.
Recipe can be doubled or halved.
Instead of sugar, you can add jaggery.
For an aromatic version, you can also add a bit of cardamom powder in the aam panna concentrate.