Aam Panna is an Indian style raw mango drink. This is a summer special drink and is a staple in most North Indian households.
There is really not much to Summer if you havent had your share of mangoes and watermelons. I pretty much make so many things with raw mango and the golden ripe ones that it s difficult to find other veggies and fruits on the table. We have a huge mango tree in the backyard that has blossomed with fervor this summer. It is sheer joy to just look at those fragrant blossoms every time one opens the door. While it may take a while for the tree to bear fruit, mangoes have already started making their appearance in the local markets.
The other day when i had been shopping for my regular stock of fruits, i discovered some nice fat raw mangoes, fragrant and inviting. While i do relish mango dal and mavinkai chitranna, I wanted to make something cool and sweet this time with those mangoes. And i settled on making aam panna.
Now every household, much like any other Indian recipe, has its version of aam panna. Some roast the mango, some pressure cook it and some boil it in a pan. Again, the addition of spices is another thing totally. My version is simple and straight forward. But it was a hit nevertheless.
Aam Panna with Jaggery- Method
Pressure cook the mango for 2 to 3 whistles.
In the mean while, combine jaggery and water and heat until just melted.
Run this mixture through a sieve to get rid of any impurities.
Let cool completely.
Once the mango is cooked, let that too cool completely.
Once cool, add cooked mango, mint, black salt and cumin powder to a blender and grind to a smooth puree.
Mix the jaggery syrup with this puree and stir well.
Chill this puree in the fridge for an hour.
To serve, in a tall glass, add about ¼ c of mango puree and top with chilled water.Mix well, add ice cubes and serve cold.
Aam Panna - Kairi Panna
- Pressure cooker
- 1 c roughly chopped Raw mango cored and chopped
- ½ c Jaggery
- 1 c Water
- 10 leaves Mint leaves
- 1 teaspoon Black salt
- ¾ teaspoon Cumin powder
- 6-7 cups Chilled water
- Ice cubes
- Combine the mango and ½ c water in a pressure cooker.
- Pressure cook the mango for 2 to 3 whistles.
- In the mean while, combine jaggery and water and heat until just melted.
- Run this mixture through a sieve to get rid of any impurities.
- Let cool completely.
- Once the mango is cooked, let that too cool completely.
- Once cool, add cooked mango, mint, black salt and cumin powder to a blender and grind to a smooth puree.
- Mix the jaggery syrup with this puree and stir well.
- Chill this puree in the fridge for an hour.
- To serve, in a tall glass, add about ¼ c of mango puree and top with chilled water.Mix well, add ice cubes and serve cold.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Ramya Krishnamurthy says
This is my favorite drink,and am glad to follow dear
Priya Suresh says
Very refreshing, am seriously missing mangoes here.
Veena Theagarajan says
wow looks good .. so refreshing
So perfect for this weather, haven't tried this at home, going to try out your version soon..
Chitra Ganapathy says
wow,looks great. Its in my to do list.U r tempting me badly 🙂
Radhika Subramanian says
oh that's so delicious for summer when slurped after coming home from hot sun. thirst quenching snaps.