Aam Panna Recipe – Green Mango Panha – Kairi ka Aapshola
Mango panna is a traditional and natural refreshing and a soothing drink of North India which is loaded with vitamins and minerals. This summer cooler will refresh your mind and will prove a great help in beating the scorching heat in the summers.
Making Mango panna doesn’t require intensive labour. Few basic spices, and raw mangoes and your aam panna drink is ready. This tempting drink is slightly sour and sweet in taste with a hint of mint leaves and some basic spices. During the summer season, when you need something to cool your body, then raw mangoes are perfect for your rescue. Keep this drink handy and refrigerate it. Have a chilled glass of this lip smacking aam panna and you’ll feel refreshed.
Directions
Getting ready:
1. Wash and peel the mangoes.
2. Remove the seed and cut off the pulp.
Making:
3. Boil 2 cup of water in a vessel and add mango pulp until it becomes tender. Add black peppercorns and ginger to the vessel as well.
4. Cover and let it cook.
5. After 7-8 minutes, uncover the vessel and check the pulp is cooked through. Then turn off the flame and let the pulp cool down for a while.
6. Place the pulp in a mixture jar along with sugar and fennel seeds. Finely grind everything.
7. Strain the mixture through a sieve.
8. Discard the thread and fiber of mango left over on the sieve.
9. Add 5 cups of water to it.
10. Take mint leaves and a cup of water in a mixture jar. Churn them a little.
11. Now add this mint water mixture followed by black salt, cardamom powder and roasted cumin powder. Mix everything really well.
12. Mango panna is now ready. Transfer it to a jar and serve.
Serving:
13. Take a glass and pour mango panna into it then add 2-3 ice cubes. Garnish it with mint leave and serve this mouth-watering and refreshing mango panna.
Suggestions
Instead of cutting the mango pulp and boiling it, you can pressure the whole mango. Let them cool down for a while then peel and separate the pulp.
You can increase and decrease the amount of sugar as desired.
- Mango - 4 (500 grams)
- Sugar - ¾ cup (200 grams)
- Mint leaves - ½ cup
- Black salt - 3 tsp
- Roasted cumin powder - 3 tsp
- Black pepper - 15-16
- Ginger baton - ½ inch
- Soaked fennel - 2 tsp
- Cardamom powder - ½ tsp
- Wash and peel the mangoes.
- Remove the seed and cut off the pulp.
- Boil 2 cup of water in a vessel and add mango pulp until it becomes tender.
- Add black peppercorns and ginger to the vessel as well. Cover and let it cook.
- After 7-8 minutes, uncover the vessel and check the pulp is cooked through. Then turn off the flame and let the pulp cool down for a while.
- Place the pulp in a mixture jar along with sugar and fennel seeds. Finely grind everything.
- Strain the mixture through a sieve.
- Discard the thread and fiber of mango left over on the sieve.
- Add 5 cups of water to it.
- Take mint leaves and a cup of water in a mixture jar. Churn them a little.
- Now add this mint water mixture followed by black salt, cardamom powder and roasted cumin powder. Mix everything really well.
- Mango panna is now ready. Transfer it to a jar and serve.
- Take a glass and pour mango panna into it then add 2-3 ice cubes. Garnish it with mint leave and serve this mouth-watering and refreshing mango panna.
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