Aam Panna is a refreshing summer cooler drink made using raw mangoes (unripe green mangoes). It is known by many other names like Kairi Panha, Aam Jhora and Raw Mango Panna etc. This drink is made by combining raw mango pulp with roasted cumin, cardamom, sugar, black pepper and black salt etc. It tastes sweet & sour and is popular in summers because of its heat resistant properties.
Aam Panna is a vegan all natural summer drink and is quite easy to make. It is extremely hot in Delhi these days and what else can be more refreshing than a cool tangy drink like “Aam Panna” to soothe your senses. I find this drink to be much better than aerated drinks that are loaded with sugar, artificial colours and flavours.
The main ingredient in Aam Panna recipe is raw mango pulp. The raw mangoes are peeled, cut, boiled and then blended with sugar and assortment of spices to make this refreshing sweet & sour drink. You can also replace white sugar used in this recipe with brown sugar or jaggery .
Aam Panna has got numerous health benefits like it is loaded with vitamin C, antioxidants, nutrients; helps in maintaining electrolyte balance in body and has wonderful heat resistant properties which makes it the most desirable drink in summers. This is also beneficial for kids who often demand for something cool to drink after returning from school or after playing in this sweltering summer.
Another method of making Aam Panna is by roasting the raw mangoes which gives the drink a nice smokiness along with the depth in flavours. I have explained its method in the end of this post. Earlier the raw mangoes used to be roasted in traditional ‘chulhas’ by embedding the raw mangoes in the left over hot ash but now we will give it a slight modern twist & roast it on our burner.
The smell of raw mangoes is so soothing and refreshing amidst the hot gushing winds in summer. The sight of raw mangoes instantly reminds of my childhood days, my grandmother, mother (and not to forget to mention all the aunties and ‘bachcha’ party). The memory of verandah with heaps of raw mangoes dipped in buckets and tubs full of water, the entire tedious process of cutting, drying and making pickles from them in those giant sized ‘martabans’ instantly flashes my mind.
There used to be black coloured magnified version of “Sarota” (Nut cracker in english) especially for cutting the raw mangoes. Only experienced hands were trusted with this cutter. None of the children were allowed to touch it as it was told to us that God forbid in case you missed the angle while cutting the mango, your finger would be lying on the floor instead of the mango (ouch..I know its painful to read, but that is how your mom & grandmom used to scare you as a child!!).
Ahem Ahem!!Enough of the flashback memories, lets get back to cooking. Below I have also shared a step by step youtube video of Aam panna. If you like the recipe don’t forget to subscribe to our channel 🙂
Watch here :
List Of Ingredients: (Makes 4-5 serving)
- Raw mangoes – 2 (300-400 grams)
- Sugar – 1/3 cup
- Salt- 1/2 tsp (to taste)
- Black Salt – 1 tsp
- Black Pepper Powder ( Kali Mirch )- 1/2 tsp
- Roasted Cumin Powder ( Jeera ) – 1 tsp
- Cardamom ( Elaichi )- 2 to 3
- Fresh Mint Leaves – 10 to 12
- Water – 6 cups
- Ice Cubes – For serving
- Mint Leaves- For garnishing
1. Adjust the quantity of sugar as per your taste. If you like aam panna on sweeter side increase the sugar quantity from 1/3 cup to 1/2 cup.
2. Instead of white sugar, you can use unrefined sugar options like brown sugar and jaggery.
Steps to Prepare:
Wash the raw mangoes thoroughly. Once washed, peel them off and chop them into thin slices. Place these slices in a pan, add 2 cups of water and salt. Bring the water to boil and then cover the pan with lid for 7 to 10 minutes.
Check the mangoes after 7-8 minutes using a spoon of knife. The mangoes should have should have softened and you should be able to easily cut them with a spoon. In case they seem not so soft, boil them for 1-2 minutes more.
Once the raw mangoes are boiled, turn off the flame. Add sugar to it. Mix well and keep this aside to cool down a bit. The warmth from the mangoes will melt the sugar quickly. Using a hand blender, blend all the mango pulp with sugar. If you want you can sieve the mixture once to remove the mango fibres. However it is an optional step.
To the pureed mango pulp, add 4 cups of chilled water along with black pepper, crushed cardamom seeds, black salt, roasted cumin (bhuna jeera) and mint leaves.
Blend it gently once again. We just want to mix all the ingredients well and such that the mint leaves are not completely crushed.
Chill this aam panna well in fridge for 1-2 hours. Serve it over some ice cubes and garnish with mint leaves on top. Delicious refreshing Aam Panna is ready!! 🙂
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Smokey Aam Panna
The second way of making it is by roasting the raw mango (called “ambi” in hindi) on flame directly. It takes slightly more time than the above method but tastes closer to the traditional aam panna.
Roast the raw mangoes on Medium-low flame till it skin becomes black & brittle on different spots. Keep rotating it on the flame as you want to roast it evenly. Don’t do this on high flame as it will burn the skin of mango too early leaving the insides raw & hard.
Once the ambi is roasted, wrap it in an aluminium foil while it is still hot. Keep it aside for an hour. The warmth cooks the insides completely making the pulp soft & mushy.
After one hour, unwrap the aluminium foil & peel the ambi with hands. The peel will come out very eaily as it has already turned brittle.
Using a knife, separate all the pulp from this roasted ambi. Add water to this pulp & continue from step 3 above.
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