Aam Panna is a popular summer drink across North India. A delightful drink and a natural coolant prepared with green mango pulp, sugar and spices.
It quenches thirst and hydrates instantly. In this post I share you on how to make Aam Panna Concentrate as well as Aam panna drink.
Other summer coolant recipes are Well other most popular summer coolant are Sattu Drink , Shikanji , Bael Sharbat and Variyali Sharbat
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About this recipe
Aam Panna is a popular summer drink across India. Aam Panna is a raw mango drink which helps to quench thirst and cools body instanly. This is a ready to drink beverage made with aam panna concentrate.
Aam panna concentrate can be made easily and refrigerated. You can make in large quantities and store in refrigerator, as it stays good for months. This recipe can be doubled or tripled . No extra preservatives are needed here as sugar works as the preservative in this aam panna concentrate.
Different methods to cook raw mango
- Pressure Cooker Method: Trim edges of mangoes, make deep incisions and pressure cook the mangoes over medium heat for 2 – 3 whistle along with water. Add 1 teaspoon of salt and sugar while cooking mangoes.
- Open Pot Method : Trim edges of mangoes, cut the mangoes , add water to immerse mango pieces, add sugar and salt and cook it covered for 15 minutes over medium heat . Remove skin peels , scrape and collect the pulp. Reserve the mango cooked water to make aam panna drink.
- Roasting Method: Wash and wipe the raw mangoes. Roast them directly over the gas stove flames or on the barbecue grill. When done, remove the charred/black mango skin and the stone. Collect the pulp in a bowl. Blend it with sugar and spices. You will get smokey flavored mango panna from roasting.
Pressure cooker method is easier and time saving . Taste wise pressure cooker method and open pot method , yields same taste. While roasting Mangoes gives the more intense taste to mango pulp. If you prefer smokey flavor and aroma, go for the roasting method. Else pressure cooker method is highly time-saving.
Pro tips and Variations
- In most instances, mint leaves are ground along with mango pulp , it adds tastes and enhances the green colour in the drink. As I have made aam panna concentrate , I have not blend mint leaves along with mango pulp , instead I have add few torn leaves into my aam panna drink just to enhance the flavour.
- While making aam panna concentrate , use 1: 2 ratio of mango pulp to sugar . For every 1 cup of mango pulp use 2 cups of sugar. You can either use sugar or jaggery or combination of both to make aam panna.
- You can also add cardamom powder and fennel seeds powder while blending mango pulp. This gives totally a different flavour.
- If you like a hint of heat , just use a pinch of red chili powder while cooking mangoes , for a chatpata / piquant taste in your drink.
- Decorate the glass rim with mixture of salt , chat masala and red chilli powder while serving , as it gives a flavorful heat punch in every sip.
Why Aam Panna for Summer ?
Aam Panna is a summer cooler it prevents the body from getting heat stroke and keeps it cool. Sugar and salt added to drink helps to maintain the sodium levels in the body even after excessive sweating. Raw mangoes are rich in vitamin c and iron. Spices added in the drink helps for proper digestion.
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Step by step directions to make Aam Panna
Wash and wipe mangoes. Trim the edge and make some incisions on raw mangoes or else you can also cut the mangoes before cooking. This is optional step.
Add 4 small mangoes into a pressure cooker , add 3 cups of water and 1 teaspoon of salt and sugar into it. Alternatively you can cut the mangoes and cook.
Pressure cook for 2-3 whistles over medium heat and allow pressure to settle down completely. You can also cook in an open pot for about 15-20 minutes over a medium heat.
Open the lid , separate the cooked mangoes from water and set aside to cool down .
Strain the water into a jar and reserve it to make aam drink later.
Once the mangoes are cooled, peel the skin and scrape the pulp from skins and stone completely. Collect mango pulp in a bowl or cup.
For Aam Panna Concentrate:
Transfer mango pulp into a blender / juicer.
Add sugar, black salt, roasted cumin powder / jeera powder and black pepper powder. For every 1cup of mango pulp use 2 cups of sugar or jaggery. You can also add cardamom powder and fennel seeds powder for a different flavour.
Blend to a smooth paste. Store it in a clean glass jar , Stays good upto a month in refrigerator.
For Aam Drink
To a glass , Add 2-3 tablespoon of aam panna concentrate .
Few torn mint leaves and few ice cubes. For a variation , you can even blend mint leaves and add into the drink.
Add 200ml of mango cooked water (chilled) or plain water , stir well
Serve chilled.
Recipe
Aam Panna
Ingredients
For cooking Raw Mangoes
- 3-4 Small Green mangoes / 450-500 grams
- 3 cups water
- 1 teaspoon rock salt or table salt
- 1 teaspoon sugar
For Aam Panna Concentrate
- 1 cup Sugar or jaggery - refer notes
- 1 teaspoon roasted cumin powder
- 2 teaspoon black salt
- ½ teaspoon black pepper powder
For Aam Panna Drink per glass
- 200 ml mango cooked water chilled or regular water
- 3 tablespoon aam panna concentrate
- 3-4 Mint leaves , torn , optional - refer notes
- Ice cubes , optional
Instructions
- Wash and wipe mangoes. Trim the edge and make some incisions on raw mangoes. This is optional step.
- Add 4 small mangoes into a pressure cooker , add 3 cups of water and 1 teaspoon of salt and sugar into it. Alternatively you can cut the mangoes and cook.
- Pressure cook for 2-3 whistles over medium heat and allow pressure to settle down completely. You can also cook in an open pot for about 15-20 minutes over a medium heat.
- Open the lid , separate the cooked mangoes from water and set aside to cool down . Strain the water into a jar and reserve it to make aam drink later.
- Once the mangoes are cooled, peel the skin and scrape the pulp from skins and stone completely. Collect mango pulp in a bowl or cup.
For Aam Panna Concentrate
- Transfer mango pulp into a blender / juicer. Add sugar, black salt, roasted cumin powder / jeera powder and black pepper powder. For every 1cup of mango pulp use 2 cups of sugar or jaggery. You can also add cardamom powder and fennel seeds powder for a different flavour.
- Blend to a smooth paste.
- Store it in a clean glass jar , Stays good upto a month in refrigerator.
For Aam Drink
- To a glass , Add 2-3 tablespoon of aam panna concentrate , 200ml of mango cooked water (chilled) or plain water .
- Few torn mint leaves and few ice cubes. For a variation , you can even blend mint leaves and add into the drink. Refer Notes
- Stir well and serve chilled.
Video
Notes
- If you are not making aam panna concentrate then you can reduce the amount of sugar in your aam panna drink . Only for concentrate , Use 1: 2 ratio of mango pulp to sugar or else you can use ¾ cup of sugar for every ½ cup of mango pulp.
- If you are making amm panna concentrate then don't blend mint leaves along with mango pulp , sugar and spices.
- Blend mint leaves along with mango pulp only if you are making aam panna drink and sure of finishing it within a day.
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