Mango panna is one such summer cooler that everyone is crazy for. Summers are here and every one of us does relish drinking soothing, refreshing drinks.We often make mango panna and many more other refreshing drinks to beat the summer’s heat. Drinking these homemade drinks is far better and healthy than those unhealthy soft soda drinks. This great summer cooler helps you tolerate the heat.
Mango panna the best to get relief from the scorching heat. If you don’t like making Mango panna over and over again then try making this recipe of concentrated Mango panna and surely everyone will relish drinking this super healthy and yummylicious drink. Enjoy!
Rinse and pat dry the mangoes. Peel and cut off the pulp from them. Cut the big chunks into 1.5 inch small chunks.
Wash the ginger and peel off its skin. Cut it into ½ to ¼ inch small pieces so that it becomes easy to grind it into the mixer.
In a big vessel and take mango chunks, chopped ginger, green cardamom, black peppercorns and ½ cup water. Cover with a lid and place it over flame for heating. Cook the mango chunks until they turn soft and tender. Let it simmer for 4-5 minutes. Keep the flame on medium. Check later.
After 5 minutes, check the mango. Press a piece with the help of the spatula. It has turned soft now. Turn off the flame now. Transfer the cooked pulp in a bowl. Keep it aside to cool down a little.
Take sugar and 1 cup of water in a vessel to make sugar syrup. Stir it well. Let it simmer on low flame until sugar melts completely. Keep stirring at regular intervals.
Meanwhile, grind mango chunks and other ingredients together. Place mint leaves, tulsi leaves, mango pulp, cumin seeds, plain salt, and black salt in the mixture jar and grind to make a fine paste.
Sugar has dissolved partially. Now add this paste in sugar syrup and allow it to cook until the sugar dissolves completely. Check the sugar syrup now.
To check, take 1-2 drops of the mixture on a plate. Stick it between your thumb and finger, a thread should appear while stretching your fingers apart. This is one thread consistency. If it has turned gooey in texture then panna is ready. Turn off the flame.
Allow the mango panna to cool down completely and then strain the panna through a sieve. Ground the granules left on the sieve again in the mixture grinder until it becomes smooth in texture. Sieve the paste and then mix them into the mango panna mixture.
Mango panna is now ready. Store it in a bottle and use whenever you want. Mango panna can be stored in refrigerator for 2 to 3 months.
Take 2 to 3 tbsp mango panna in a glass and fill the glasses with water and drop 8-10 ice cubes into it. Stir to mix well. Garnish this refreshing and soothing mango panna with mint leaves and serve.
- If you want to store it outside in a room then mix 1 tsp sodium benzoate or acetic acid into it and stir really well. After this, it can be stored for up to 5 to 6 months.
- To grind the spices into smooth paste, firstly prepare a fine paste of mint leaves, tulsi leaves and other spices with some salt then add the boiled
- For 15 to 20 glass of mango panna
- Time – 40 minutes
- Raw mango - 500 grams
- Sugar - 500 grams
- Mint leaves - 1 cup
- Sweet tulsi leaves - ½ cup (optional)
- Salt - 2 tsp
- Black salt - 2 tsp
- Roasted cumin - 2 tsp
- Black pepper - 1 or 2 tsp
- Cardamom - 7 to 8
- Ginger - 1 inch piece
- Rinse the mangoes and cut down the pulp in small chunks.
- In a big vessel, place the following ingredients – mango chunks, chopped ginger, cardamom, black pepper and ½ cup of water.
- Cover with a lid and place the flame on heating.
- When you see a gentle boil in the water, reduce the flame to medium and let it simmer for 4 to 5 more minutes. Check later.
- The mango chunks have turned tender, turn off the flame now and transfer the pulp to another bowl.
- Now take 1 cup water and sugar in a vessel to make sugar syrup. Let it simmer on low flame until the sugar melts completely.
- Then take mint leaves, Tulsi leaves, mango pulp, cumin seeds, plain salt, black salt in a mixture jar and grind to a fine paste.
- Mix this paste to the sugar syrup and let it simmer. Keep checking occasionally.
- When the mixture turns little gooey and thick in texture and consistency, turn off the flame.
- Let the mango panna cool down completely and then strain the prepared mixture through a sieve. Grind the leftover again to a fine paste and strain again thorough a sieve.
- Mango panna is now ready, store it in a bottle for up to 2 to 3 months. To serve, take 2 to 3 tbsp mango panna in a glass and add some water, followed by some ice and serve chilled.
- To increase the shelf life of this concentrated mango panna then add 1 tsp sodium benzoate to it.