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When it comes to the heat, I have to warn you about the harsh Indian summer. It takes a lot of energy because it is hot and dry. Aam panna, a popular homemade beverage, is a tasty way to beat the heat.
Aam panna is mostly recognized for its capacity to withstand heat and numerous other health advantages. That is a natural coolant.
With the help of this aam panna recipe, you can prepare a delicious and enticing vegan, gluten-free and natural mango beverage at home.
What is Aam Panna?
Aam Panna is a vegan, gluten-free, unripe (green) mango drink or sherbet.
It is frequently made in the summer when the Indian subcontinent has an abundance of green mangoes. It is also called Kairi ka Panna, Kairi ka Apshola, and mango panha.
The mango panna can range from light green to yellow, depending on the variety. Panna is best enjoyed between April and June, or in the height of the summer.
Numerous health benefits of Aam panna
1. Increases immunity
Mangoes are one of the richest sources of vitamin C, which is crucial for the immune system. Due to the presence of this antioxidant, the fruit is a great immunity booster and helps prevent colds and coughs.
2. Keeps the body hydrated and cool
It is a great way to avoid the oppressive summer heat. By limiting the body’s excessive loss of sodium chloride and iron, the drink maintains the body cool and hydrated.
3. Decreases inflammation
Mangiferin, a polyphenol substance present in mango and Aam Panna, effectively prevents other cardiac diseases, lowers cholesterol, and reduces inflammation in the heart.
4. Combats Heatstroke
Mango drink is excellent as a health tonic because it can aid recovery from acute heat stroke that may have resulted in salt and sodium chloride loss from the body. Mango drink are rich in antioxidants, Vitamin C, and iron.
5. Enhanced Digestion
Because Aam Panna has high fiber content, it aids in rapid digestion, and vitamin B helps treat digestive conditions.
How to Make Aam Panna?
Aam Panna Recipe
- 5 medium size raw Mango
- 1 inch Ginger
- 1⅓ cups Sugar
- 4-5 Ice cube
- 2-3 cups Water for boiling
- Salt to taste
- 2 tbsp Fennel seeds
- Cold Water
- 7-8 Mint leaves
- 2 tbsp Cumin seeds
- 5-6 Green Cardamom pods
- 14-16 Black peppercorns
- Salt to taste
- Pour 2-3 cups of water and raw mango into a pressure cooker.
- Cook the mango well for 1-2 whistles undercover in a pressure cooker.
- Once cooled, remove the mango’s skin.
- Make sure the mango skin has separated before scraping the pulp.
- Place the ginger in a bowl with the mango pulp.
- Soak fennel seeds in water for a few minutes in a bowl.
- Add cumin seeds, green cardamom pods, black peppercorns, and salt to taste to a skillet and dry roast the ingredients until fragrant.
- Transfer it to a grinder jar once it has cooled, then grind it into a fine powder.
- Grind the raw mango pulp, ginger, and soaking fennel seeds into a paste in the same jar.
- Blend in a few ice cubes, sugar, and mint leaves to create a smooth paste.
- Place a couple of ice cubes and a teaspoon of aam panna concentrate in a tall glass to serve.
- Add ice-cold water and stir thoroughly.
- Enjoy the aam panna with fresh mint leaves as a final step.
- Mango peeling is optional. Mangoes can be cooked with their skin on. Squeeze the pulp and throw away the skin once they have been cooked. It gives the panna a very distinctive flavour. However, the process is made incredibly simple by peeling the skin before cooking.
- Add sugar or jaggery to aam ka panna recipes for a sweeter taste.
- Use coriander leaves to combine with the mango pulp in a mixer-grinder instead of the mint leaves. These fresh herbs can be added to aam panna to give it a new taste and flavour.
- Before cooking, thoroughly clean and wash the mangoes to avoid having a bitter or unpalatable aam panna.
- Aam panna should be eaten cooled for health advantages. Do not consume warm aam panna.
I always look forward to the delectable sips that await me when I get home since the bottle of mango panna concentrate is waiting for me in the refrigerator. It is a true blessing to store this mango beverage in bottles and consume it all summer.
So why are you still waiting? Try the aam panna recipe at home, then share your thoughts in the comments area.
How do you prepare aam ka panna with jaggery?
Replacing sugar with jaggery can produce a healthier and more flavorful version of aam panna. Use liquid jaggery to mix it into the panna. Otherwise, grate the jaggery and stir it into the panna before chilling it for a few hours. After a while, the jaggery will dissolve.
How do you prepare roasted aam panna?
Bengalis manufacture their own version of aam ka panna, which they name aam pora shorbot. It’s made the same way as the recipe below, except the green mangoes are roasted over an open flame instead of boiling. It adds a nice, smoky flavor to the drink. Before roasting the mangoes, pierce them with a fork.
What are the finest alternative summer drinks?
Sattu sharbat, mango lassi, paan thandai, and nimbu pudina sherbet are some of the best gluten-free, vegan, and artificial flavoring-free Indian summer drinks.