Aam Panna Recipe | Raw Mango Cooler | Aam ka Panna Recipe
The best part about summers is getting to enjoy delicious and healthy summer drinks, which is actually important from the viewpoint of health. These cool beverages not only offer a respite from the scorching heat but also replenish the fluids and electrolytes, making you feel energized. I have already shared a few summer drink recipes like the Watermelon lemonade, Muskmelon & Honeydew Milkshake, and Figs & Banana Shake. Today I am adding one more summer drink recipe to the collection. It’s an Indian beverage and made from raw mangoes or the green mangoes. It’s called Aam ka Panna (आम का पन्ना )or simply Aam Panna (आम पन्ना ). In other words, it’s a raw mango cooler.
The choicest raw mangoes, or green mangoes as some people like to call them, are available during this time of the year. Apart from pickling tons of raw mangoes, I love to make this humble summer drink that reminds me of my childhood. This is my Mom’s recipe and I grew up enjoying it every year, year after year. I have had a lot of panna at different places, made by different folks, but nothing came close to this one. I think it’s the best aampanna recipe you will ever come across.
AamPanna – A Wholesome Summer Drink
Aampanna is a sweet and sour summer drink. To sweeten it, I haven’t used any sugar. I have added jaggery instead, which is much healthier. The mint and black salt give it a great taste and flavor, and they are good for digestion as well. It’s important that you consume the panna the same day that you make it; otherwise, the mint would oxidize and cause the taste to change. It’s not unhealthy to have panna that’s been stored in the fridge for a couple of days, but it’s the matter of taste.
Choosing the Right Kind of Raw Mangoes
There are mostly three types of raw mangoes available in the Indian market. The baby raw mangoes, Totapuri (तोतापुरी ) variety of raw mangoes, and the regular ones which I have used in this recipe.The baby raw mangoes are ideal for pickling only. Steer clear from the Totapuri variety because they are extremely fibrous and their texture is unfavorable for this summer drink. Besides, they have a distinct fragrance that could overpower the flavor of other ingredients added to the panna.
How to Make Aam Panna
- Raw mangoes – 500 grams
- Water – 4 cups
- Jaggery – 1 & ¼ cup
- Ground cumin – 2 tsp
- Black salt – ½ tsp
- Salt – ¾ tsp or to taste
- Mint leaves – ⅓ cup
- Boil raw mangoes in a pressure cooker for 2 whistles or until their peels crack.
- Let the raw mangoes cool off. Peel them and scoop out their pulp.
- Combine ½ cup water and jaggery. Microwave the jaggery for 1 minute. Mix well.
- In a mixie jar, combine the raw mango pulp, melted jaggery, mint leaves, salt, black salt, and ground cumin.
- Blend it to a smooth puree.
- Transfer the puree to a jug. Add the remaining 3 & ½ cups water to it. Stir well. You can store it in the fridge for a day.
- Aam panna is ready. To serve, fill ⅓ of the glasses with ice. Pour the panna over the ice. Serve immediately. Enjoy!
AamPanna Recipe with Step by Step Pictures Below
Boil 500 grams of raw mangoes in a pressure cooker for 2 whistles or until their peels crack.
Let the raw mangoes cool off.
In the meanwhile, combine ½ cup water and 1 & ¼ cup jaggery. Mix well.
Peel the raw mangoes and scoop out their pulp. Lay out other ingredients; 1/3 cup of fresh mint, 2 tsp ground cumin, ½ tsp black salt, salt ¾ tsp to taste.
In a mixie jar, combine the raw mango pulp, melted jaggery, mint leaves, salt, black salt, and ground cumin.
Blend it to a smooth puree.
Transfer the puree to a jug. Add the remaining 3 & ½ cups water to it. Stir well. You can store it in the fridge for a day.
Aam panna is ready. To serve, fill 1/3 of the glasses with ice. Pour the panna over the ice. Serve immediately. Enjoy!