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aam panna in glass with mint leaves, beside the glass mango on the surface.

Aam Panna Recipe

Mansi Akaveeya
Aam ka panna is a refreshing Indian summer beverage made from unripe, green, tart mangoes. It has a sour and sweet flavor with cardamom, cumin, and black salt. 
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Beverages
Cuisine Indian
Servings 2 people

Ingredients
  

  • 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

For Masala

  • 2 tbsp Cumin seeds
  • 5-6 Green Cardamom pods
  • 14-16 Black peppercorns
  • Salt to taste

Instructions
 

  • 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.

For Masala

  • 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.

Notes

  • 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. 
Keyword aam panna recipe