Aam Panna - Kairi Panna
Aam Panna is an Indian style spiced raw mango summer thirst quencher.
Servings: 5 glasses
Equipment
- Pressure cooker
- Blender
Ingredients
- 1 c roughly chopped Raw mango cored and chopped
- 1/2 c Jaggery
- 1 c Water
- 10 leaves Mint leaves
- 1 tsp Black salt
- 3/4 tsp Cumin powder
- 6-7 cups Chilled water
- Ice cubes
Instructions
- Combine the mango and 1/2 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 1/4 c of mango puree and top with chilled water.Mix well, add ice cubes and serve cold.
Notes
You may replace the jaggery with sugar.
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.
Disclaimer
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.
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