Aam Panna is synonymous with summers in most Indian homes. Heaps of raw mangoes are washed, wiped dry, boiled and turned into this yummy sweet, salty & spicy concoction. Although, it is very common, but every household has some variation in the recipe which makes this drink so famous and irresistible!
Aam Panna is famous for it’s heat-resistant properties besides being delicious! My Mom says it’s great for digestion and insists we have it daily.
It is served as an appetiser too during summers which tastes best when served chilled! I usually don’t add ice cubes as it dilutes the flavour and the tartness of the drink but stick to using chilled water.
I follow my Mom’s recipe, which goes like this….
Yield: 3/4 th litre of concentrate
Equipment: pressure cooker, measuring cups/ spoons, a large bowl, blender (handheld will do too), a clean & dry bottle to store the concentrate.
6-7 nos. raw mango/ kairi (I used Totapurri)
1+1/2 cup sugar (adjust it as per preference)
1/4 cup fresh mint leaves
1/2 tsp Himalayan pink salt (kala namak)
2 tbsp roasted cumin pwd
a pinch of asafoetida (hing)
salt to taste
2-3 cup Water to boil the mangoes
Wash the raw kairi & wipe them dry. Pressure cook them with 2-3 cups of water without peeling them for about 2 whistles. Let the steam release on its own. Then, once the boiled kairis have cooled, squeeze out the pulp from the peels and the seeds. Add some water in which the kairis were boiled to the pulp but not too much. About 1/2 a cup is enough to make the correct consistency.
Then add all the above mentioned ingredients to the pulp. Purée them all together in a blender or using a hand blender. Taste the mixture and correct the salt or sugar to your liking. Store this concentrate in a bottle in the refrigerator for upto 2-3 weeks. Mix 1 part of chilled water with 1 part of the concentrate, stir and serve!
Absolutely delicious and it’s the best thirst quencher…beats a Cola for me!