Aam Panna Recipe - With Boiled and Roasted Mangoes
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4.9
Aam Panna Recipe - With Boiled and Roasted Mangoes
Description
The Aam Panna Recipe addresses two methods: one using boiled raw mangoes and another using roasted mangoes. After softening the mangoes through boiling or roasting, the pulp is scraped off, combined with sugar or jaggery and spices such as roasted cumin powder, cardamom powder, black salt, and optionally black pepper. This mixture forms a concentrated syrup which is diluted with chilled water before serving. The drink carries a distinct sourness from the unripe mangoes, enriched by the warm roasted spices and a touch of sweetness balanced by sugar or jaggery.
The texture of the drink is smooth and slightly thick when served as a syrup, but thins to a refreshing liquid once mixed with water. Mint or coriander leaves can be added as garnish to introduce fresh herbal notes. The roasted version may include semi-ripe mangoes and additionally uses fresh mint in the syrup, contributing to its aromatic profile.
Aam Panna serves as a hydrating summer beverage, appreciated for its cooling qualities. It can be prepared in various batch sizes to accommodate more servings. Its use of sour, unripe mangoes and flavoring spices sets it apart from typical sweet mango drinks. The syrup can be stored and used as needed, making this recipe practical for intermittent use during warm seasons.
Sweetness can be adjusted to taste by varying the amount of sugar or jaggery. If mangoes are not boiled, steaming or stovetop cooking methods can be employed for softening. The use of specific salts like black salt or rock salt is traditional but can be substituted with other salts as per availability. Mint or coriander can be blended with the pulp for an additional burst of flavor.
Ingredients
For boiled aam panna - Recipe 1
- 2 Mango 400 grams, medium-sized unripe green mangoes
- 2 cups water - for pressure cooking
- 1.5 cups sugar or jaggery powder - 325 grams sugar or add as required
- 1 teaspoon cardamom powder
- 1 teaspoon cumin powder roasted
- ¼ teaspoon black pepper or crushed black pepper - optional, powder
- 2 teaspoons black salt - add regular white salt, pink salt or edible rock salt instead
For making 3 servings - Recipe 1
- 6 to 9 tablespoons steamed aam panna syrup
- 1 litre water chilled
- few mint leaves or chopped coriander leaves - for garnish, sprigs
For Roasted Aam Panna - Recipe 2
- 565 grams Mango or 3 large unripe green mangoes
- 200 grams sugar or 1 cup sugar
- ¼ cup mint optional, leaves
- 1 teaspoon cumin powder bhuna jeera powder, roasted
- ½ teaspoon black salt or regular salt or pink salt
For Roasted Aam Panna Drink (1 Glass) - Recipe 2
- 2 to 3 tablespoons roasted aam panna syrup or as required
- 1 glass water or as required
- 3 to 4 ice cubes or as required, optional
Instructions
Making Boiled Aam Panna - Recipe 1
- Rinse the raw mangoes in water a couple of times. Place the mangoes in a 2-litre pressure cooker. Add 2 cups water.
- Pressure cook for 2 whistles on medium flame or for about 8 to 10 minutes.
- When pressure settles down on its own, then remove the lid. The mangoes would have become soft. The peels would have also separated if the mangoes are cooked well.
- 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.
- Let the mangoes cool at room temperature. Place them in a bowl. After cooking the raw mangoes, the peel comes off easily.
Making syrup - Recipe 1
- With a sharp-edged spoon or a knife scrape and remove the cooked mango pulp directly in the bowl. Scrape from the peels also.
- Collect the cooked mango pulp in a bowl. Discard the peels.
- 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 so added 1.5 cups sugar.
- Now add the required amount of sugar or jaggery.
- Add cardamom powder, roasted cumin powder, black salt, crushed black pepper or pepper powder. Mix very well. You could also use a blender or hand churner to blend the aam panna syrup.
- Pour the aam panna syrup in a clean glass bottle or jar. Store the bottle or jar in the fridge.
Making panna drink - Recipe 1
- For making aam panna drink, add 2 to 3 tablespoons of aam panna syrup in a glass.
- Add the water in which the mangoes were cooked or chilled water. You can also add water at room temperature.
- Stir and mix well.
- 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.
Making Roasted Aam Panna - Recipe 2
- Rinse and then wipe dry the mangoes.
- Keep a roti rack or papad rack on a gas stove top. Place the mangoes on it.Keep on turning them at intervals so that they are charred and cooked evenly.The peels should get charred.
- To check doneness, slid a knife on one of the sides and the knife should slid easily without any resistance.
- Keep the roasted mangoes aside and let them cool at room temperature. You can also keep them in water for some minutes and then peel them. Once they cool down, then remove the charred peels. Remove the peels well.
- 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 got slightly more than ½ cup of mango pulp. Thus I added 1 cup sugar.
- Depending on the type and quality of mangoes the amount of pulp will vary. So do measure the pulp before you add sugar. So if you get lets say, 1 cup mango pulp, then add 2 cups sugar.
- Without adding any water, blend till smooth.The aam panna syrup should have a smooth consistency. If there are fibers in the pulp, then do strain it. Remove in a clean small jar or bowl. Cover and refrigerate.
Preparing Roasted Aam Panna Drink - Recipe 2
- Add 2 to 3 tablespoons of the aam panna syrup in a glass. Then add water and mix very well. Add ice cubes if you like.
- Serve aam panna immediately. You can garnish with mint leaves if you want.
Notes
- Adjust sugar or jaggery quantities to control sweetness according to preference.
- Unripe, sour green mangoes are essential; avoid fibrous varieties.
- Cooking methods include boiling, steaming, stovetop cooking, or using an Instant Pot until mangoes are soft enough to separate pulp easily.
- Peeling mangoes before or after cooking is optional as the pulp is scraped off in either case.
- Mint or coriander leaves can be ground with the pulp for extra flavor.
- The roasted Aam Panna recipe can use semi-ripe mangoes for a different taste.
- Recipe quantities can be scaled up or down to yield more or fewer servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Aam Panna Drink
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 30g | 10% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 390mg | 16% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 376IU | 8% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 13mg | 14% |
| Vitamin E | 1mg | |
| Vitamin K | 2µg | |
| Calcium | 8mg | 1% |
| Vitamin B9 (Folate) | 15µg | |
| Iron | 1mg | 6% |
| Magnesium | 5mg | 1% |
| Phosphorus | 6mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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