Refreshing Aam PannaVeg
Beat the heat with this refreshing and traditional Aam Panna recipe! This cooling summer drink is made by pressure-cooking raw mangoes, then blending them into a smooth puree mixed with melted jaggery, black salt, cumin, and aromatic spices like cardamom and peppercorns. Simply store this concentrate in the refrigerator and dilute with water whenever you need a boost. Serve chilled with ice cubes and fresh mint leaves for the perfect seasonal beverage!
Ingredients
1 medium Raw Mango
1 tsp Peppercorns
4 nos. Green Cardamoms
1 tsp Black Salt
1 tsp Cumin Powder
as needed Water
Instructions
1
Pour enough water into a pressure cooker and cook the raw mango for 5 to 6 whistles until completely cooked.
2
Once cooled, remove the skin, chop the mango, and blend it into a fine puree. Add a little water if necessary to achieve a smooth consistency.
3
In a separate pan, melt the jaggery in a little water using a 1:2 ratio (1/2 cup mango puree to 1 cup jaggery). This melts the jaggery to remove dirt and impurities.
4
Strain the melted jaggery to remove any impurities. Combine the strained jaggery liquid with the mango puree in a pan over heat.
5
Add the pounded peppercorns, seeds of 4 cardamom pods, cumin powder, and black salt to the mixture.
6
Stir the mixture well until everything is dissolved and there are no lumps. Turn off the heat and let the mixture cool completely before bottling it.
