Aam Panna Recipe: Two Easy Ways to Make This Drink

As the summer heat envelops us, nothing beats the refreshing taste of a chilled beverage. Among the myriad of Indian summer drinks, Aam Panna stands out. This traditional drink is made using unripe green mangoes, lending a unique blend of sour and sweet flavors, which are then enhanced with spices like cardamom, cumin, and black salt. In this article, we’ll explore the method of preparing both the Aam Panna syrup concentrate and the drink itself using two techniques: boiling and roasting mangoes.

A Little Background on Aam Panna

Aam Panna is not just a drink; it’s a cultural icon during the hot months in India. It’s known for its cooling properties and is believed to help combat the heat while providing a boost of energy. The drink is rich in vitamins and minerals, primarily because of the mangoes, which are known for their health benefits. By using this recipe, you’ll not only quench your thirst but also enjoy the nutritional benefits that come with it.

Aam Panna Recipe Aam Panna

Preparation Time

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Cuisine: Indian

Course: Beverages

Diet: Vegan

Difficulty Level: Moderate

Ingredients

For Boiled Aam Panna – Recipe 1

• 2 medium-sized unripe green mangoes (400 grams)
• 2 cups water (for pressure cooking)
• 1.5 cups sugar or jaggery powder (325 grams, adjust as required)
• 1 teaspoon cardamom powder
• 1 teaspoon roasted cumin powder
• ¼ teaspoon black pepper powder or crushed black pepper (optional)
• 2 teaspoons black salt (or regular white salt, pink salt, or edible rock salt)

For Making 3 Servings – Recipe 1

• 6 to 9 tablespoons steamed aam panna syrup
• 1-liter chilled water
• Few mint leaves or chopped coriander leaves (for garnish)

For Roasted Aam Panna – Recipe 2

• 3 large unripe green mangoes (565 grams)
• 1 cup sugar (200 grams)
• ¼ cup mint leaves (optional)
• 1 teaspoon roasted cumin powder
• ½ teaspoon black salt (or regular salt, or pink salt)

For Roasted Aam Panna Drink (1 Glass) – Recipe 2

• 2 to 3 tablespoons roasted aam panna syrup (or as required)
• 1 glass water (or as required)
• 3 to 4 ice cubes (optional)

Instructions

Making Boiled Aam Panna – Recipe 1

1. Rinse the Raw Mangoes: Begin by washing the raw mangoes thoroughly under running water a couple of times.
2. Pressure Cook the Mangoes: Place the mangoes in a 2-liter pressure cooker and add 2 cups of water. Pressure cook for about 8 to 10 minutes, or for 2 whistles on medium flame.
3. Release the Pressure: Allow the pressure to settle naturally before opening the lid. The mangoes should be soft, and the peels should separate easily.
4. Strain the Mangoes: Pour the contents through a fine strainer into a bowl. Be careful not to discard the water, as it will be used for the drink. Let the mangoes cool.
5. Peel the Mangoes: Once cooled, peel the mangoes. The peels should come off easily.

Making Syrup – Recipe 1

1. Extract the Mango Pulp: Use a sharp-edged spoon or knife to scrape the cooked mango pulp into a bowl, discarding the peels.
2. Measure the Pulp: As a general rule, add double the amount of sugar or jaggery to the mango pulp. For example, if you have 1 cup of pulp, add 2 cups of sugar. I had approximately ¾ cup of mango pulp, so I added 1.5 cups of sugar.
3. Mix Ingredients: Add cardamom powder, roasted cumin powder, black salt, and black pepper. Mix everything well. You can also blend the mixture using a hand blender for a smoother consistency.
4. Store the Syrup: Pour the aam panna syrup into a clean bottle or jar and store it in the fridge.

Making Aam Panna Drink – Recipe 1

1. Prepare the Drink: To make the aam panna drink, add 2 to 3 tablespoons of aam panna syrup to a glass.
2. Add Water: Pour in the water used to cook the mangoes or chilled water. Stir to mix well.
3. Serve: You can add ice cubes and garnish with mint leaves, coriander leaves, or lemon wedges before serving.

Making Roasted Aam Panna – Recipe 2

1. Prep the Mangoes: Rinse and dry the mangoes.
2. Roasting Process: Place the mangoes on a roti or papad rack on the stove. Roast them on medium heat, turning occasionally until the peels are charred.
3. Check Doneness: To check if they are done, use a knife to see if it slides easily without resistance.
4. Cool the Mangoes: Let the roasted mangoes cool at room temperature. Once cool, peel off the charred skin.
5. Slice the Mangoes: Slice the mangoes and add the pulp to a blender. Add mint leaves, roasted cumin powder, black salt, and sugar.

Preparing Roasted Aam Panna Drink – Recipe 2

1. Blend the Mixture: Without adding water, blend until you achieve a smooth consistency. If any fibers remain, strain the mixture.
2. Store the Syrup: Transfer the aam panna syrup to a clean jar, cover, and refrigerate.
3. Make the Drink: To serve, add 2 to 3 tablespoons of aam panna syrup to a glass, mix in water, and add ice cubes if desired.
4. Garnish: You can garnish with mint leaves if you prefer.

Notes

• For a sweeter taste, feel free to adjust the amount of sugar or jaggery in either recipe.
• You can also steam the mangoes or cook them in a pan or Instant Pot. The goal is to ensure they are soft for easy peeling.
• Use unripe, green, and tart mangoes for the best results. Avoid fibrous mango varieties.
• Adjust the proportions of ingredients according to your taste; for example, mint leaves can be blended for added flavor.