“Aam Panna” The name might not be new to all but its an ultimate nostalgic creation that used to beat the heat in our childhood days like a magic wand, and believe me the magic still works.
The ingredients like raw mango and roasted cumin powder, along with beating the heat, have medicinal effects on your body too.
So, lets get nostalgic once again.
Ingredients for preparing Aam Panna
Raw Mangoes, 8-10 nos
Jaggery, 200-300 gms
Green cardamom pods, 7-8 nos
Roasted jeera powder, 2 tsp
Mint leaves, 7-8 nos
Lemon, 1 no
Black salt, to taste
Mint sprig, to garnish
Method for preparing Aam Panna
- Take a pan and add the mangoes with water, just enough to cover the mangoes completely and keep it on the flame and bring it to boil.
- Boil the mangoes till soft and done.
- Allow the boiled mangoes to cool down by spreading them over your kitchen shelf.
- Once cooled completely, peel the skins and remove the pulp from the pips and the skins using a spoon.
- Keep the pulp separate for further use.
- Meanwhile crush the jaggery or else cut it into small pieces.
- Combine the pulp and the crushed jaggery in a pan with water to cover it and the cardamom pods.
- Bring the mixture on heat and boil it stirring continuously till the jaggery dissolves fully.
- Remove the pods from the mixture carefully.
- Let this mixture to cool down a bit.
- Blend this mixture in to fine purée along with the jeera powder, mint leaves, black salt and lemon juice, in a blender.
- Your aam panna mix is ready to use, you can make this mix in advance and store in the refrigerator for future use.
- To use, add 1-2 tbsp of the aam panna purée in a glass and add chilled water to it, adjust the seasoning and mix well.
- Add some ice cubes, garnish with a sprig of mint, and gulp the pulp.