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Aam Panna Recipe(आम पना):

Aam Panna(आम पना) is my favourite drink from my childhood, I learned this recipe from my Mom, whenever we used to come back from out In the hot summer, my mom used to give us Aam Panna to revitalize. It is a summer cooler made from unripe(कैरी) mangoes with a tang and sweet(खट्टा मीठा) taste.

Aam Panna is a tasty and refreshing perfect summer drink. This minty mango drink not only quenches your thirst but is a great remedy for heat stroke and its also considered beneficial for the treatment of gastrointestinal disorders.

Mangoes are rich in potassium, vitamin A and vitamin C among other nutrients. Mangoes help in improving your eyesight, improving skin quality, and are also rich in antioxidants. However, not just-ripe mangoes, unripe mangoes are extremely nutritious. Along with many other health benefits, mango panna is mainly known for its heat-resistant properties. It is a natural coolant.

This tangy, refreshing summer drink aam ka Panna can be prepared with a few spices and green mango puree any time at home and served with ice cubes and fresh mint leaves.

Health benefits of Aam Panna :

  • Unripe mangoes, just like ripe ones, are very rich in vitamin C. The high content of vitamin C helps in treating blood disorders and in flushing out the impurities from the blood.
  • Vitamin C aids the production of new red blood cells. Vitamin C also helps in reducing bleeding and improves the immunity of the body against diseases like tuberculosis, anaemia, etc.
  • Mangoes are rich in a medicinal substance called pectin. Pectin when mixed with honey and salt, can help in treating gastrointestinal problems and aid digestion.
  • Pectin can also help in the treatment of problems like piles, diarrhoea, and constipation. Mangoes are also beneficial for pregnant women as they can help keep morning sickness at bay.
  • Raw mangoes can help in the prevention and treatment of liver problems as they can aid the secretion of bile acids and keep the intestines clean of harmful bacteria.
  • Raw mangoes are also rich in Vitamin C and antioxidants which help to keep the liver and body safe from cancer and cardiovascular problems.

Roasted Aam Panna Recipe:

  • First, wash and wipe the raw mangoes.
  • Then, We will roast Mangoes on an Open flame directly over the gas stove. Use a Roti Stand for roasting mangoes. Make slits with the help of a knife on Mangoes.
  • Place them on the stand over medium heat. Roast evenly from all sides.
  • We can rotate the Mangoes with a Tongor on the barbecue grill.
  • Once the Mangoes cool down, Peel off their skin.
  • Now we will scrape out the flesh from Mangoes and remove the stone.
  • Put the roasted pulp in a grinder jar.
  • Add grated jaggery, Black Salt, mint leaves, and cumin powder and blend well.
  • The aam panna syrup should have a smooth consistency. If there are fibres in the pulp, then do strain it.
    Remove in a clean and dry jar or glass bowl. Cover and refrigerate.

Suggestion Note:

  • you can roast these in the oven- Pierce these with a fork or make slits, brush with a little oil, and roast on a baking tray at @200 degrees C for 10-15 min, turning in between till all sides are a little charred and soft.
  • The ratio is 1:2 for mango pulp and sweetener, respectively. Mix very well till the sugar granules are dissolved.

Boiled Aam Panna Recipe:

  • Pressure cook the washed raw mangoes over medium heat for 2-3 whistles along with water.
  • When the pressure settles down on its own, then remove the lid.
  • Mangoes should now be soft, and their peels should be removed.
  • Use a fine strainer to strain the water so that small pulp particles can be collected.
    Now remove the peel and stone.
  • Allow the mango pulp to cool down to room temperature.
  • Now Blend the mango pulp with sugar, salt, spices, and mint.
  • Pour the Aam panna syrup into a clean glass bottle or jar for up to three months in a fridge.


How to Make Aam Panna Drink?

  • Make Aam Panna Drink (1 glass or 1 serving)
  • For making Aam Panna drink, add 2 to 3 tablespoons of aam panna syrup in a glass.
  • You can also add either chilled water or water at room temperature if you prefer.
  • Stir and mix well.
  • Serve Aam panna over ice.
  • Garnish with some mint leaves.

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Suggestion Notes:

Serving Suggestion:

  • The classic Aam panna drink is made using water, but to give it a nice twist I sometimes make it using sparkling water, which I call sparkling Aam Panna and it tastes really nice.
  • If you are not using a whole lot of the drink in one go, you can make the Aam panna concentrate, and store it in a glass bottle in the fridge. When you want to have it, just add 2-3 tbsp of concentrate (adjust this as per your taste), add water, and ice and your aam panna drink is ready.

Suggestions:

  • You can boil the mangoes with the skin on- this gives a very nice flavour to the drink. Wash and boil the mangoes, and take out the skin once cool. I make it both ways, depending on my wish.
  • Some raw mangoes are fibrous, after boiling if you find fibres then strain them with a fine strainer to get the pulp alone.

Sweetener:

  • You can use jaggery instead of sugar. To make a healthier version you can use Jaggery in place of sugar. Add Jaggery powder, or crushed jaggery when the mango pulp is still hot and mix. Let the mixture cool. The rest of the procedure remains the same.

Storage:

  • Boiling the raw mango pulp with sugar increases the shelf life.
  • If you want to store it outside the fridge then mix 1 tsp sodium benzoate into it and stir really well. After this, it can be stored for up to 5 to 6 months.
  • The preserve should be concentrated / strong in taste as it has to be diluted later.
  • Use a clean spoon whenever you are handling the preserve. This increases shelf life.

Aam Panna

FAQs Related to Aam Panna

What is Aam Panna?

Aam Panna is a tangy beverage prepared with raw green mangoes.
Aam Panna is a popular summer drink in North India. A vegan, gluten-free, cooling drink Prepared with green mango pulp, sugar, spice, and mint leaves.
It is also known as mango panha, Kairi ka abshola, or Kairi ka Panna, Kacche aam ka Panna, Aam Jhora and Keri no Panno.

How to make Roasted cumin Powder?

Heat a skillet over low heat and dry cumin seeds, and stir it occasionally until the colour of the cumin changes to a dark brown. Turn off the heat and allow the cumin seeds to cool down. Place the cumin into a spice grinder and blend until smooth. Store in an airtight jar and use within 6-8 months for the most flavour.

What are the main ingredients of the Aam Panna?

Here’s what you’ll need to make this Aam Panna:
Raw Mango:  – Always try to select fresh raw green mangoes.
Sweetener:  – Jaggery or sugar can be used in this recipe. Sweetener will help lighten the bitter taste of the raw mangoes.
Roasted Cumin seeds and Rock salt: – To enhance flavour.
Black peppercorns: – just a little to spice things up.
Water: – To dilute the drink.
Fresh Mint leaves: – To deepen the flavour of Amm ka Panna.

For more recipes from this blog you might like please check:

Kiwi mango salsa

Mango Chia Pudding

Mango Frozen Yogurt

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5 from 1 vote

Aam Panna | Minty Mango Drink| How to Make Aam Panna | Raw Mango drink5 from1reviews

Aam Panna(आम पना) Sweet and spicy refreshing drink made with cooked raw mango along with Indian spices.
Prep Time20 minutes
Active Time5 minutes
Total Time25 minutes
Course: beverages &drinks
Cuisine: Indian
Yield: 10
Calories: 75kcal
Author: Swati Paathak

Materials

  • 500 gram raw mangoes green
  • 1 teaspoon cumin powder Roasted
  • 2 teaspoon Black salt adjust to taste
  • 1 cup Sugar or adjust to taste
  • 1 Handful of mint leaves
  • 1/4 teaspoon crushed black pepper optional
  • salt adjust to taste

Instructions

Preparation:

  • Wash and boil the mangoes in a pan and bring to a boil or pressure cook the mangoes with water until soft.
  • Let them cool and then peel them and separate the pulp from the kernels.
  • Boil this pulp with 1 cup of water and /1/2 cup sugar for 2-3 minutes on medium heat. Set aside to cool.

Method:

  • Grind this boiled mango pulp into a smooth paste in a mixer along with, black salt, cumin powder, salt, mint leaves, and black pepper.
    (*strain the pulp) optional.
  • Pour into the glasses as required and dilute with chilled water or soda as per your taste.
  • Garnish with mint leaves.
  • Serve chilled.

Notes

  • This boiled pulp can be used for 3-4 days by keeping in the fridge.
  • Adjust the roasted cumin powder, black salt, salt, mint, and sugar according to taste before serving.

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