Aam Panna or Raw mango cooler is a refreshing and classic drink for summers. Its sweet and sour taste is tickling and bursting with spices. It’s an absolute healthy drink and one of the best remedies for sunstroke and reducing heat in the body.
“Summers had a logic all their own and they always brought something out in me. Summer was supposed to be about freedom and youth and no school and possibilities and adventure and exploration. Summer was a book of hope. That’s why I loved and hated summers. Because they made me want to believe.”
―Benjamin Alire Sáenz
This is an old recipe, however, have I have updated it. Kindly check the recipe below.
Recipe of Aam Panna
This Aam Panna is my mother-in-law’s best recipe. She taught me this one and now it is going to be in my cooking repertoire. I loved making this Panna and felt should make the most of the raw mangoes this season. I am even planning to store it for the next couple of months.
This heat is so killing and irritating me that I am just waiting for the monsoon to arrive. It is so irritating to cook this summer and even stay near the gas stove. Thankfully this Aam Panna comes to my rescue and at least soothes my senses.
Summers are meant for coolers, Ice-Teas, ice lollies, and much more. Do try out these Coolers recipes from my blog that will keep you cool this summer:
Recipe of Aam Panna
Ingredients:
3 big green raw Mangoes
3/4 cup- Icing Sugar
Water
Crushed ice
Spices to be ground together
Kala Namak / Black Salt as per taste
1 & 1/2 tsp- Roasted Cumin powder
1/2 tsp- Black Pepper
1/2 cup- mint leaves
Method:
1. Boil the raw mangoes in a pressure cooker. Cook for 3 whistles or 10 minutes and let them cool.
2. Peel the skin and collect the pulp from the mangoes. Once cool, pulse it a couple of times to get a smooth paste.
3. For the masala powder, grind together roasted cumin powder, pepper powder, Kala namak, and mint leaves in a mixer to a smooth paste.
4. Transfer the mango pulp to a bowl, add the ground masala powder to the pulp along with powdered sugar, and stir well.
5. The pulp is ready. You need to store the pulp in a bottle and refrigerate it. It will stay for at least 10 days.
For serving:
Add 1/2 cup of syrup to 1/2 cup of water with crushed ices and garnish with some fresh mint leaves.
You can adjust the ratio of syrup and water as per your taste it has to be served chilled with lots of ice.
Recipe of Aam Panna
Ingredients
- 3 big green raw Mangoes
- ¾ cup- Icing Sugar
- Water
- Crushed ice
- Spices to be ground together
- Kala Namak / Black Salt as per taste
- 1 & 1/2 tsp- Roasted Cumin powder
- ½ tsp- Black Pepper
- ½ cup- mint leaves
Instructions
- Boil the raw mangoes in a pressure cooker. Cook for 3 whistles or 10 minutes and let them cool.
- Peel the skin and collect the pulp from the mangoes. Once cool, pulse it a couple of times to get a smooth paste.
- For the masala powder, grind together roasted cumin powder, pepper powder, Kala namak, and mint leaves in a mixer to a smooth paste.
- Transfer the mango pulp to a bowl, add the ground masala powder to the pulp along with powdered sugar, and stir well.
- The pulp is ready. You need to store the pulp in a bottle and refrigerate it. It will stay for at least 10 days.
For serving:
- Add 1/2 cup of syrup to 1/2 cup of water with crushed ices and garnish with some fresh mint leaves.
- You can adjust the ratio of syrup and water as per your taste it has to be served chilled with lots of ice.
Nutrition
Recipe Tips:
- Grind fresh spices for preparing Aam Panna, this will enhance the taste.
- Keep the pulp in the fridge and use it when required.
- You can prepare this in huge batches and fill the bottles and refrigerate them.
Finally, do check some Ice-Tea recipes from my blog,
