Aam Panna – additionally typically referred to as Aam Ka Panna or Aam Jhora or Kairi Panha – is the proper method to refresh and rehydrate in the course of the oppressively sizzling Indian summers. Constituted of unripe inexperienced mangoes and a bevy of Indian spices, this summer time cooler is a sweet-tart revelation that’ll have you ever coming again for extra. As with most Indian recipes, there’s multiple method to make aam panna. So I share two recipes – a easy panna recipe with boiled mangoes and a smoky aam panna made with fireplace roasted mangoes.
What Is Aam Panna
Aam is the Hindi phrase for “mango,” and Panna roughly interprets to “tangy drink.” Aam ka Panna can due to this fact be described as a tangy drink comprised of mangoes. Typically talking, aam panna is widespread in the course of the sizzling summers, notably in Northern and Western India.
This vegan and gluten-free summer time sipper is made with a selfmade inexperienced mango syrup focus that’s seasoned with warming cumin, herbaceous cardamom, and sulfurous black salt (kala namak) that’s then mixed with water for a delightfully flavorful drink.
The addition of those floor spices and black salt not solely brings in additional flavors on this fantastic drink but additionally helps in digestion.
You might be questioning, what’s the distinction between these two strategies? The largest distinction right here comes all the way down to style. Roasting the mangoes give a smoky taste which you gained’t discover within the water-cooking technique. Nevertheless, each the variations style good and you’ll select whichever technique fits you.
Advantages Of Aam Panna
Except for being exceptionally tasty, aam jhora additionally boasts some fairly spectacular well being advantages. Aam ka panna:
- Prevents warmth stroke by protecting the physique cool,
- Aids in digestion, and
- Is wealthy in nutritional vitamins, minerals, and electrolytes. Uncooked mangoes are wealthy in Vitamin C and iron, plus you probably have used jaggery, it offers an iron increase.
Throughout summers, we take recourse within the bountiful blessings that Mom Nature offers us – melons, coconut, cucumber, kokum, lemons. All these fruits make nice summer time coolers and assist in tolerating warmth and warmth stroke. Aam ka panna, Nimbu Pani, and Kokum Juice are my three favourite methods to beat the summer time warmth!
Alternative of Sweeteners
I often make aam panna with both sugar or jaggery, or typically evaporated sugar cane juice. All three give completely different tastes and colours to the aam panna. Different choices embody coconut sugar, agave nectar, maple syrup, or date syrup, relying on what you’ve gotten readily available.
Under I’ve listed what you may count on from my 3 main forms of sweeteners:
- Sugar – Both unrefined cane sugar or white sugar will work. While you make aam panna with sugar, it’s going to have a lightweight cream, pale yellow, or lemon yellow coloration to it.
- Jaggery – Aam panna made with jaggery has a unique style than the one made with sugar. The colour of aam panna made with jaggery shall be mild yellow to a deep yellow relying on the colour of jaggery.
- Evaporated sugarcane juice – when evaporated sugarcane juice is added, the aam panna will once more style completely different than the opposite choices and can have a darkish brown coloration to it.
Step-by-Step Information
Aam Panna Recipe – With Boiled Mango
On this technique, the mangoes are cooked with water until they change into tender and pulpy. You’ll be able to steam, boil, or stress cook dinner the mangoes. Later the pulp is eliminated and combined with sugar, spices, and salt.
This boiling technique for making aam panna is essentially used within the Maharashtra and Gujarat areas of India. In actual fact, this recipe is tailored from my cooking faculty the place we discovered to boil the mangoes.
Making aam ka panna is kind of easy, requiring nearly quarter-hour of lively time and underneath 10 substances. I want to make an aam panna syrup focus utilizing the strategies outlined under – that quarter-hour of time can then stretch out to many refreshing drinks over the course of a number of months.
I share the strategy of creating each the aam panna syrup (which lasts for a number of months within the fridge) in addition to directions for turning stated syrup right into a supremely quaffable beverage.
Whereas the aam panna syrup focus does have an honest quantity of sugar in it, it is very important keep in mind the preservative energy of sugar. The 1:2 ratio of mango pulp to sugar is important for protecting the syrup recent and useable for months after it’s made.
Additionally, keep in mind that just some spoonfuls of the aam ka panna syrup are all you have to make a tasty, electrolyte-packed beverage to assist rehydrate you after a day within the solar.
Aam Panna Syrup
This aam panna syrup will be made and refrigerated for lengthy storage. You’ll be able to simply make the syrup in bulk by rising the recipe substances proportionally – the recipe will be doubled or tripled per your wants.
Recipe 1
Cook dinner Mangoes
1. Rinse uncooked, unripe mangoes in water. Place the mangoes in a 2-litre stress cooker. Add 2 cups of water.
You may also steam the mangoes in a steamer or a pot or the Instantaneous pot. Be happy to take away the peels previous to cooking should you want.
2. Strain cook dinner for two whistles on medium flame, or for about 8 to 10 minutes.
3. When the stress settles down by itself, then take away the lid. The mangoes ought to now be tender and the peels ought to have eliminated themselves a lot of the manner.
4. Gently pour the contents of the cooker right into a high quality mesh strainer. Place a bowl beneath.
Don’t discard the water! Use this water to make your aam panna – it has each taste and vitamins we don’t need to lose.
Make certain to make use of a high quality strainer in order that the small pulp particles will be collected within the strainer and solely the water is strained.
5. Let the mangoes cool to room temperature. After cooking, the peels ought to come off simply.
Make Syrup
6. With a sharp-edged spoon or a knife scrape and take away the cooked mango pulp immediately within the bowl. Scrape from the peels additionally.
7. Accumulate the cooked mango pulp in a bowl. Discard the peels.
8. As a rule, all the time add double the quantity of jaggery or sugar to the mango pulp. The ratio is 1:2 for mango pulp and jaggery respectively.
Earlier than including sugar or jaggery, measure the quantity of mango pulp in a measuring cup. Should you get 1 cup of mango pulp, then add 2 cups of sugar.
I received about ¾ cup of mango pulp and thus added 1.5 cups of sugar (325 grams).
9. Now add the required quantity of sugar or jaggery.
10. Add 1 teaspoon cardamom powder, 1 teaspoon roasted cumin powder, 2 teaspoons black salt, and ¼ teaspoon crushed black pepper.
Add common white salt, edible rock salt, or Himalayan pink salt should you shouldn’t have black salt.
11. Combine very nicely until the sugar granules are dissolved. Be happy to make use of a blender or hand churner to mix the aam panna.
12. Hold stirring it at room temperature till all sugar granules are dissolved. The aam panna syrup focus is now prepared.
13. Pour the aam panna syrup in a clear glass bottle or jar. Label and retailer the bottle or jar of syrup within the fridge for as much as three months.
Make Panna Drink
14. For making aam panna drink, add 2 to three tablespoons of aam panna syrup in a glass.
15. Add the both the mango cooking water (should you nonetheless have some) or chilled water. You may also add water at room temperature should you want. Be happy so as to add a little bit of lemon juice at this step should you like.
16. Stir and blend nicely.
17. Serve aam panna over ice. Garnish with some mint leaves, coriander leaves, or lemon wedges. Get pleasure from!
Step-by-Step Information
Roasted Aam Panna Recipe
Right here the mangoes are roasted on an open flame (fireplace range or on charcoal) until the pulp is cooked and softens. The cooked mango pulp is collected and combined with sugar, spices and salt. Within the northern components of India, aam panna is made with this roasting technique.
I’ve included each getting ready roasted aam panna syrup in addition to making the drink. The syrup will be simply saved within the fridge for every week.
Use any mangoes with a young flesh to make aam panna. The strategy of roasting on the stovetop is much like the best way of roasting eggplants after we make Baingan ka Bharta.
For the sweetener, you should use sugar or jaggery. Since I made a video, I’ve used sugar as in some nations jaggery will not be obtainable. However you may simply use jaggery.
I’ve made aam panna with jaggery many instances and it tastes excellent. Additionally I’ve used unripe inexperienced mangoes however you may even use semi ripe mangoes. Within the recipe I’ve included mint leaves. Be happy to omit them should you shouldn’t have.
Recipe 2
Roast Mangoes
1. Rinse after which wipe dry the mangoes. Hold a roti rack or papad rack on a fuel range prime. Place the mangoes on it.
2. Carry on turning them at intervals in order that they’re charred and cooked evenly.
3. The peels ought to get charred. to test doneness, slid a knife on one of many sides and the knife ought to slid simply with none resistance.
4. Hold the roasted mangoes apart and allow them to cool at room temperature. You may also hold them in water for some minutes after which peel them. As soon as they cool utterly, then take away the charred peels.
5. Take away the peels utterly.
6. Slice the mangoes.
7. Add the sliced mango pulp to a blender or mixer jar. Then add ¼ cup mint leaves. Add 1 teaspoon roasted cumin powder and ½ teaspoon black salt.
8. Subsequent add 1 cup sugar. For aam panna, the sugar is added twice of the mango pulp. I had received barely greater than ½ cup of mango pulp. Therefore i added 1 cup sugar.
Relying on the kind and high quality of mangoes the quantity of pulp will differ. So do measure the pulp earlier than you add sugar. So should you get shall we say, 1 cup mango pulp, then add 2 cups sugar.
9. With out including any water, mix until clean.
10. The aam panna syrup ought to have a clean consistency. If there are fibres within the pulp, then do pressure it. Take away in a clear small jar or bowl. Cowl and refrigerate.
Do notice that on refrigeration the aam panna syrup will thicken. Nevertheless, whenever you combine it with water and stir, the thickness goes away.
Make Aam Panna Drink (1 glass or 1 serving)
11. Take 2 to three tablespoons of aam panna syrup in a glass.
12. Add water. Combine very nicely with a spoon. Add ice cubes should you want.
13. Serve aam panna plain or you may serve garnished with a sprig of mint leaves. If utilizing chilly water, then no want so as to add ice cubes.
Skilled Suggestions
- Use unripe inexperienced, tart mangoes. The mangoes must be bitter for the flavour to be proper. However in a pinch you should use semi-ripe mangoes. Alter your most well-liked sweetener relying on the sweetness of the semi-ripe mangoes.
- Keep away from utilizing mangoes that are fibrous.
- Mangoes will be cooked in a stovetop stress cooker or a pan or within the Instantaneous pot.
- Peeling the mangoes is an elective step that I often skip, however you may take away them after which cook dinner the mangoes should you want.
- The ratio is 1:2 for mango pulp and sweetener, so measure the quantity of mango pulp you’ve gotten in a measuring cup earlier than including sugar or jaggery. Should you get 1 cup of mango pulp, then add 2 cups of sugar.
- For a sweeter style, you may all the time add extra sugar or jaggery.
- Some mint leaves or coriander leaves can be floor with the mango pulp in a mixer-grinder. Addition of any of those recent herbs offers a unique style and taste to aam panna and makes it inexperienced in coloration.
- You’ll be able to pressure the aam ka panna drink should you want it.
FAQs
Utilizing weight is hard as mangoes have stones in them. Cooking additionally provides moisture to the combo, which provides to the general weight. For these causes, I counsel utilizing a cup measurement.
I counsel you drink the combined beverage inside 2 to three days. The syrup focus comprised of boiled mangoes will final a number of months within the fridge. And the syrup comprised of roasted mangoes will final for a few week within the fridge.
Don’t depend on your eyes alone – simply because a mango is inexperienced doesn’t imply that it’s unripe. To ensure you get a great, tart, unripe mango, ensure that it doesn’t yield to stress from a delicate squeeze.
Extra Summer season Drinks To Attempt!
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Aam Panna Recipe – With Boiled and Roasted Mangoes
Aam ka panna is a cooling Indian summer time drink made with unripe inexperienced tart mangoes. It’s barely bitter and candy to style and is flavored with cardamom, cumin and black salt. This recipe publish exhibits the strategy of creating each aam panna syrup focus and the drink utilizing the strategy of boiling in addition to roasting mangoes.
Prep Time 15 minutes
Cook dinner Time 5 minutes
Whole Time 20 minutes
For boiled aam panna – Recipe 1
For making 3 servings – Recipe 1
For Roasted Aam Panna – Recipe 2
For Roasted Aam Panna Drink (1 Glass) – Recipe 2
Stop your display screen from going darkish whereas making the recipe
Making Boiled Aam Panna – Recipe 1
Rinse the uncooked mangoes in water a few instances. Place the mangoes in a 2-litre stress cooker. Add 2 cups water.
Strain cook dinner for two whistles on medium flame or for about 8 to 10 minutes.
When stress settles down by itself, then take away the lid. The mangoes would have change into tender. The peels would have additionally separated if the mangoes are cooked nicely.
Gently pour the contents of the cooker in a high quality strainer. Place a bowl beneath. Don’t discard the water. Use this water to make aam panna drink.
Let the mangoes cool at room temperature. Place them in a bowl. After cooking the uncooked mangoes, the peel comes off simply.
Making syrup – Recipe 1
With a sharp-edged spoon or a knife scrape and take away the cooked mango pulp immediately within the bowl. Scrape from the peels additionally.
Accumulate the cooked mango pulp in a bowl. Discard the peels.
- As a rule all the time add double the quantity of jaggery or sugar to the mango pulp. The ratio is 1:2 for mango pulp and jaggery respectively. So earlier than including sugar or jaggery measure the quantity of mango pulp in a measuring cup. Should you get 1 cup of mango pulp, then add 2 cups of sugar. I received about ¾ cup of mango pulp and so added 1.5 cups sugar.
Now add the required quantity of sugar or jaggery.
Add cardamom powder, roasted cumin powder, black salt, crushed black pepper or pepper powder. Combine very nicely. You possibly can additionally use a blender or hand churner to mix the aam panna syrup.
Pour the aam panna syrup in a clear glass bottle or jar. Retailer the bottle or jar within the fridge.
Making panna drink – Recipe 1
For making aam panna drink, add 2 to three tablespoons of aam panna syrup in a glass.
Add the water through which the mangoes have been cooked or chilled water. You may also add water at room temperature.
Stir and blend nicely.
Serve aam panna. You may also add some ice cubes whereas serving. You’ll be able to even garnish with some mint leaves or coriander leaves or lemon wedges.
Making Roasted Aam Panna – Recipe 2
Rinse after which wipe dry the mangoes.
Hold a roti rack or papad rack on a fuel range prime. Place the mangoes on it.Carry on turning them at intervals in order that they’re charred and cooked evenly.The peels ought to get charred.
To test doneness, slid a knife on one of many sides and the knife ought to slid simply with none resistance.
Hold the roasted mangoes apart and allow them to cool at room temperature. You may also hold them in water for some minutes after which peel them. As soon as they settle down, then take away the charred peels. Take away the peels nicely.
Slice the mangoes.Add the sliced mango pulp to a blender or mixer jar. Then add mint leaves, roasted cumin powder, black salt and sugar.
For aam panna, the sugar is added twice of the mango pulp. I had received barely greater than ½ cup of mango pulp. Thus I added 1 cup sugar.
Relying on the kind and high quality of mangoes the quantity of pulp will differ. So do measure the pulp earlier than you add sugar. So should you get shall we say, 1 cup mango pulp, then add 2 cups sugar.
With out including any water, mix until clean.The aam panna syrup ought to have a clean consistency. If there are fibers within the pulp, then do pressure it. Take away in a clear small jar or bowl. Cowl and refrigerate.
Making ready Roasted Aam Panna Drink – Recipe 2
Add 2 to three tablespoons of the aam panna syrup in a glass. Then add water and blend very nicely. Add ice cubes should you like.
Serve aam panna instantly. You’ll be able to garnish with mint leaves in order for you.
- Add extra sugar or jaggery for a extra candy style in any of the aam ka panna recipes.
- You may also steam the mangoes or cook dinner these in a pan on the stovetop or in an Instantaneous pot. Keep in mind they must change into tender, in order that the peels and the pulp comes out simply.
- Use unripe inexperienced and tart mangoes. The mangoes must be bitter.
- Keep away from utilizing mangoes that are fibrous.
- Often, I don’t take away the mango peels, however you may take away them after which cook dinner the mangoes.
- The ratio for mango pulp and sugar or jaggery is is 1:2 respectively. So measure the quantity of mango pulp in a measuring cup earlier than including sugar or jaggery. Should you get 1 cup of mango pulp, then add 2 cups of sugar.
- Some mint leaves or coriander leaves can be floor with the mango pulp in a mixer-grinder. Addition of any of those recent herbs offers a unique style and taste to aam panna.
- For the roasted aam panna recipe, you may decide to make use of semi-ripe mangoes.
- Each the recipes will be tripled, doubled or halved.
- Observe that the servings and the approximate vitamin information is for 1 serving of aam panna made by steaming the mangoes.
Vitamin Details
Aam Panna Recipe – With Boiled and Roasted Mangoes
Quantity Per Serving
Energy 118 Energy from Fats 9
% Every day Worth*
Fats 1g2%
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Sodium 390mg17%
Potassium 64mg2%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 30g33%
Protein 1g2%
Vitamin A 376IU8%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 13mg16%
Vitamin E 1mg7%
Vitamin Ok 2µg2%
Calcium 8mg1%
Vitamin B9 (Folate) 15µg4%
Iron 1mg6%
Magnesium 5mg1%
Phosphorus 6mg1%
Zinc 1mg7%
* % Every day Values are based mostly on a 2000 calorie food plan.
This Aam Panna recipe publish from the archives first printed in March 2012 has been republished and up to date on 16 Might 2022.
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