Aam Panna
Aam Panna is a refreshing Indian summer drink made from raw green mangoes, sugar (or jaggery), spices and water. It’s hydrating, rich in Vitamin C and aids digestion — perfect to beat the heat.
Ingredients
Equipment
Method
- Wash raw green mangoes thoroughly. Place them in a pressure cooker with 2 cups water and cook for 2 whistles or until mangoes are soft.
- Once cooled, peel the mangoes and scoop out the soft pulp. Discard seeds and peels. Save the cooking water.
- Measure the mango pulp. For every cup of pulp, add twice the volume of sugar or jaggery. Mix pulp with sugar/jaggery, roasted cumin powder, cardamom powder, black salt and (optional) crushed black pepper. Stir or blend into a smooth concentrate.
- Transfer the concentrate into a clean jar and refrigerate. It can be stored for weeks if kept sealed.
- To serve, add 2–3 tablespoons of the concentrate into a glass, pour chilled water (or the saved mango-cooking water), stir well. Add ice cubes and garnish with mint leaves.
Notes
You can adjust sugar or jaggery based on how tart the mango is. Using black salt and cumin helps digestion. If mangoes are semi-ripe or slightly fibrous, strain the pulp before mixing for smoother texture.