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It is a refreshing summer cooler popular in northern and western parts of India. This recipe post shares the method of making aam panna concentrate as well as making aam panna drink. The aam panna concentrate stays good for a few months in the fridge.
It is a vegan summer cooler made from unripe green mangoes.
It is made when mangoes make their appearance in the hot Indian summers. Aam panna has a tangy, sweet taste with hints of cardamom, cumin & black salt. The addition of these spice powders and black salt not only brings in more flavours but also helps in the digestion.
Ingredients
For Cooking Mangoes
- 2 medium sized raw unripe mangoes or 400 grams green mangoes
- 2 cups water – for pressure cooking
Other Ingredients
- 1.5 cups sugar or jaggery powder or 325 grams sugar or add as required
- 1 teaspoon cardamom powder
- 1 teaspoon roasted cumin powder
- ¼ teaspoon black pepper powder or crushed black pepper – optional
- 2 teaspoons black salt – add regular white salt, pink salt or rock salt instead
For Making 3 Servings
- 6 to 9 tablespoons aam panna concentrate
- 1 litre chilled water
- few sprigs of mint leaves or coriander leaves – for garnish
Instructions
Cooking Mangoes
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Rinse the raw mangoes in water a couple of times. Place the mangoes in a 2-litre pressure cooker. Add 2 cups water. You can also steam the mangoes in a steamer or a pot.
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Pressure cook for 2 whistles on medium flame or for about 12 to 14 minutes.
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When pressure settles down on its own, then remove the lid. The mangoes would have become soft. The peels would have also come out when the mangoes are cooked well.
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Gently pour the contents of the cooker in a fine strainer. Place a bowl underneath. Do not discard the water. Use this water to make aam panna drink.
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Let the mangoes cool at room temperature. Place them in a bowl. After cooking the raw mangoes, the peel comes off easily.
Making Aam Panna Concentrate
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With a sharp-edged spoon or a knife scrape and remove the cooked mango pulp directly in the bowl. Scrape from the peels also.
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Collect the cooked mango pulp in a bowl. Discard the peels.
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As a rule always add double the amount of jaggery or sugar to the mango pulp. The ratio is 1:2 for mango pulp and jaggery respectively. So before adding sugar or jaggery measure the amount of mango pulp in a measuring cup. If you get 1 cup of mango pulp, then add 2 cups of sugar. I got about ¾ cup of mango pulp and thus added 1.5 cups sugar.
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Now add the required amount of sugar or jaggery.
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Add 1 teaspoon cardamom powder, 1 teaspoon roasted cumin powder, 2 teaspoons black salt, ¼ teaspoon crushed black pepper or pepper powder. Mix very well. You could also use a blender or hand churner to blend the aam panna. The aam ka panna concentrate is ready.
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Pour the aam panna concentrate in a clean glass bottle or jar. Store the bottle or jar in the fridge.
Making Aam Panna
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For making aam panna drink, add 2 to 3 tablespoons of aam panna concentrate in a glass.
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Add the water in which the mangoes were cooked or chilled water. You can also add water at room temperature.
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Stir and mix well.
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Serve aam panna. You can also add some ice cubes while serving. You can even garnish with some mint leaves or coriander leaves or lemon wedges.
Notes
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- Add more sugar or jaggery for a more sweet taste in aam ka panna.
- You can also steam the mangoes or cook these in a pan. Remember they have to become soft, so that the peel and the pulp comes out easily.
- Use unripe green and tart mangoes. The mangoes have to be sour (khatta in hindi).
- Avoid using mangoes which are fibrous.
- Usually, I do not remove the mango peels, but you can remove them and then cook the mangoes.
- The ratio for mango pulp and sugar or jaggery is is 1:2 respectively. So measure the amount of mango pulp in a measuring cup before adding sugar or jaggery. If you get 1 cup of mango pulp, then add 2 cups of sugar.
- Some mint leaves or coriander leaves can also be ground with the mango pulp in a mixer-grinder. Addition of any of these fresh herbs gives a different taste and flavor to aam panna.
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