Aam Panna Recipe

Aam Panna is a popular summer drink that can be used to quench your thirst while providing relief from the scorching heat. Known for its hydrating qualities, this beverage recipe can refresh you in seconds and is easy to make. All you need do is boil the raw mango and squeeze the pulp out. Then, prepare the sugar syrup till it is of one-string consistency and then add mango pulp along with other ingredients in it. Simmer for a while until it is a little thick and then let it cool. Mix with cold water and sip it down.

What Is Aam Panna

Aam is the Hindi word for “mango,” and Panna roughly translates to “tangy drink.” Aam ka Panna can therefore be described as a tangy drink made from mangoes. Generally speaking, aam panna is popular during the hot summers, particularly in Northern and Western India.

This vegan and gluten-free summer sipper is made with a homemade green mango syrup concentrate that is seasoned with warming cumin, herbaceous cardamom, and sulfurous black salt (kala namak) that is then combined with water for a delightfully flavorful drink.

The addition of these ground spices and black salt not only brings in more flavors in this wonderful drink but also helps in digestion.

Benefits Of Aam Panna

Aside from being exceptionally tasty, aam jhora also boasts some pretty impressive health benefits.

1. Prevents heat stroke by keeping the body cool,
2. Aids in digestion
3. Rich in vitamins, minerals, and electrolytes. Raw mangoes are rich in Vitamin C and iron, plus if you have used jaggery, it gives an iron boost.

Aam Panna Recipe

Recipe by RecipeWikkiCourse: BeveragesCuisine: MaharadhtraDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

40-50

kcal

Aam Panna is one of the most popular summer drink that can be used to quench your thirst while providing relief from the scorching heat. Known for its hydrating qualities, this beverage recipe can refresh you in seconds and is easy to make.

Ingredients

• 3 raw mango

• 250 ml water

• cumin powder as required

• mint as required

• 100 gm sugar

• sendha namak as required

• salt as required

Directions

•  Prepare sugar syrup and boil mangoes:
  To prepare this easy recipe, put a pan over medium flame and add water in it along with sugar. Boil and prepare the sugar syrup. Meanwhile, put another pan on medium flame and boil mangoes in it.
• Remove the mango skin and seed:
  Take out the pulp of properly cooked mangoes and remove the skin and seed. Do not throw the water in which you have boiled them, as it will be used later. Strain the water and let it cool itself.
• Grin the mango pulp:
  Once the mangoes are at room temperature, extract the pulp and churn in the grinder.
• Cook mango pulp in sugar syrup:
  Now, add the sugar syrup in mango pulp and add almost one teaspoon rock salt or sendha namak, roasted cumin powder, 1/2 teaspoon salt and 8-10 basil or mint leaves. Turn the flame to medium and cook till the pulp is dissolved in it. You can add juice (in which you boiled mangoes) to get more flavour. Let it get cooked for approximately 5 minutes on low flame. Turn off the flame and let it cool. Once cooled, put it in the refrigerator.