Aam Panna is a traditional no-cook Indian drink. We got two words to define this seasonal beverage – refreshing & cooling. That’s what makes it a perfect summer drink. Not only this, but Aam Panna has the natural heat-resistant ability to keep the body temperature in check.
During summer in India, it is raining mangoes. People are just going to dive into a frenzy for this mango mania. You are going to experience and see several recipes related to mangoes.
From beverages, condiments to the main course and dessert, the recipes are in a bounty. Aam Panna is one such recipe.
Ingredients for Aam Panna
Aam Panna can be made instantly, especially when the ingredients are a part of your pantry.
Most of the weight for this recipe is consisting of mango. Therefore, it is our star ingredient and base as well. Keep in mind to use green unripe mangoes. Use the fleshy part. But some people use the skin as well if it is thin enough to dissolve.
Of course, it is to sweeten the drink. But that is not the only purpose. It also acts as a preservative. Jaggery is an excellent substitute for sweetening. Or you can experiment with honey.
We are adding mint leaves by blending them into a paste. It is easier to combine in the drink. You can crush them and experience the sweet minty flavour on your taste buds.
Salt & Spices
We will use cardamom powder, roasted cumin powder, black pepper powder, and fennel seeds powder apart from salt. All of these will make your drink flavoursome.
Cardamom will make it more aromatic. Fennel seeds will add to the cooling factor and mint, and Roasted cumin powder will add to the smokey flavour.
Salt will balance the sweetness and add savoriness to the drink. We are using both rock salt and simple salt, but one can use either one or no salt at all.
Making Aam Panna
First, we need to cut the mangoes and then boil them in a pan until they turn soft. However, if you are short on time, then you can boil them in a cooker. It will be faster. This method is widely used in Gujarat and Maharashtra.
Another method to cook mangoes is from the Northern parts of India. In this method, the mangoes are roasted directly on open flames, either on a stove or charcoal.
It will induce a smoky flavour to your drink. It’s similar to roasting brinjal for baingan ka bhartha. However, this will provide a different taste than the above version.
After this, we are going to make sugar syrup by melting sugar with water in a pan. Once done, cool it down completely.
Blend the mangoes. It is the concentrate for the Aam Panna. It will be helpful later to make this coolant again. Store it in a glass jar or bottle.
Now you need to blend the mangoes with water. And pouring this into a large bowl, add cardamom powder, roasted cumin powder, black pepper powder, fennel seeds powder, rock salt, salt, mint paste, and sugar syrup to it. Mix everything and done. All that is remaining for you is to enjoy the drink with ice cubes.😄😄
Storing Aam Panna
You can refrigerate the Aam Panna in a bottle. It will keep it fresh for a week.
Another method is to blend the mangoes, then cook them later with sugar syrup for 10 minutes on medium flame. Keep stirring the concentrate while making and store once cool down. Use an air-tight sterilised glass bottle for storage. It will last for 2-3 months in the refrigerator.
Tips For Making Aam Panna:
- Any type of raw mango is okay to use if you use the roasting method—specifically semi-ripe mangoes.
- You can grate some raw mango in the drink-filled glass. It will make your experience more enjoyable.
- Do not use fibrous mangoes for this recipe. Also, it tastes best if mangoes are tangy.
- If using jaggery, keep its amount double that of mangoes. Adjust sweetness as per your taste.
- Garnish them with mint leaves or a slice of lemon.
Here is a list of more summer drinks: