Mango Panna Recipe |Chilled Aam Panna in Different Ways-With Boiled and Roasted Mangoes

Aam Panna, sometimes also called Aam Ka Panna or Aam Jhora or Kairi Panha, is an ideal way to refresh and rehydrate during the extremely hot Indian summers. Mango Panna Recipe Chilled Aam Panna in Different Ways-With Boiled and Roasted Mangoes

Aam Panna Recipe - With Boiled Mango

cook mango

1. Wash raw mangoes with water. Place the mangoes in a 2-litre pressure cooker. Add 2 cups water.

2. Pressure cook on medium flame for 2 whistles or for about 8 to 10 minutes.

3. When the pressure subsides on its own, remove the lid. The mangoes would now have become soft and the peels would have come off on their own. 4. Gently pour the contents of the cooker into a fine mesh strainer. Place a bowl below. 5. Let the mangoes cool to room temperature. The peels should come off easily after cooking.

make syrup

6. Scrape out the ripe mango pulp with a sharp spoon or knife and take it out directly into a bowl. Remove the peels also. 7. Collect the ripe mango pulp in a bowl. Remove peels. 8. As per rule, always add double the amount of jaggery or sugar in mango pulp. The ratio for mango pulp and jaggery is 1:2 respectively.

make syrup

9. Now add required amount of sugar or jaggery to it. 10. Add 1 teaspoon cardamom powder, 1 teaspoon roasted cumin powder, 2 teaspoon black salt and ¼ teaspoon ground black pepper. 11. Mix well until the sugar grains dissolve. Feel free to use a blender or hand churner to blend the aam panna.

make syrup

12. Keep stirring it at room temperature until all the sugar grains dissolve. Aam panna syrup concentrate is now ready. 13. Pour the mango panna syrup into a clean glass bottle or jar. Label the syrup bottle or jar and refrigerate for up to three months.

make panna drink

14. To make Aam Panna drink, add 2 to 3 tablespoons of Aam Panna syrup in a glass. 15. Add either the mango cooking water (if you still have some) or cold water. If you want, you can also add water at room temperature. Feel free to add a little lemon juice at this step if you like.

make panna drink

16. Mix well by stirring well. 17. Serve aam panna over ice. Garnish with some mint leaves, coriander leaves or lemon slices. enjoy!

Roasted Mango Panna Recipe

roast mangoes

1. Wash the mangoes, wipe them dry. Place the roti rack or papad rack on the gas stove. Place mango on it. 2. Keep turning them occasionally so that they burn and cook evenly. 3. The peels should be burnt. To check for doneness, slide a knife to one side and the knife should slide in easily without any resistance.

4. Remove the peel completely and cut the mango. 5. Put the chopped mango pulp in a blender or mixer jar. Then add ¼ cup mint leaves. Add 1 teaspoon roasted cumin powder and ½ teaspoon black salt. 6. After this add 1 cup sugar. For Aam Panna, double the amount of sugar is added to the mango pulp. I got a little more than ½ cup of mango pulp. So I added 1 cup sugar.

7. Blend until smooth without adding water. 8. The consistency of aam panna syrup should be uniform. If there are fibers in the pulp, filter it. Transfer to a clean small jar or bowl. Cover and refrigerate. Keep in mind that the aam panna syrup will thicken if kept in the refrigerator. However, when you mix it with water and stir, the thickness goes away.

Make Aam Panna Drink (1 glass or 1 serving)

9. Take 2 to 3 tablespoons of mango panna syrup in a glass. 10. Add water. Mix well with a spoon. Add ice cubes if you wish. 11. Serve Aam Panna plain or you can garnish it with mint leaves. If using cold water then there is no need to add ice cubes.