I won’t call mine as an authentic recipe, as I went with a different spice mix that we prefer. So here comes my version of Aam Panna. :-) There are sure some mango recipes which you can’t skip posting even when the internet is swamped with zillions of those recipes. One among them is this Aam Panna. I know I am yet to post Mango Lassi. (Yes yes yes, I haven’t posted that yet, will save it for another day). Now back to this recipe. :-)
So what makes this Aam Panna special?
The sweet and sour taste The ease of preparation The longer shelf life of the Aam Panna concentrate The refreshing taste and of course the mango.
I can keep adding to this list but let me stop here. But now you know why I wanted to post this. :-) All you have to do is cook the raw mango, grind the pulp and then again cook it along with sugar. Finally, add the spice mix, and tada, Aam Panna concentrate is ready. Just mix the concentrate with water and ice and serve. Traditionally roasted cumin powder and pepper powder are added in this, but as you all know my love affair with Jal Jeera powder, I went with that and of course black salt. ;-) Once your have the aam panna concentrate ready, you can whip this flavor loaded drink in no time and make sure refrigerate it for longer shelf life. This is a perfect drink to serve your guests and also great for summer parties and potlucks.
Aam Panna with Jal Jeera Masala
Without any further ado, here is my version Aam Panna recipe.
Ingredients:
Raw / Green Mango – 1 Water – 1 cup for pressure cooking + ½ cup for the concentrate + water as required for the drink Sugar – ¼ cup Salt – a pinch Black Salt – 1 tsp Jal Jeera Masala – ½ tsp Mint leaves – for garnishing Ice cubes – as required
Prep Work:
Chop the raw mangoes roughly. Discard the seed and remove the tough part around it. I included that part too, but it did not blend well. And those are the chunks that you can see in the picture.
Add 1 cup of water and pressure cook for two whistles, or you can cook on stop top too until the mango is soft and tender. Let it cool.
Steps:
Scoop out the pulp from the boiled mangoes and blend them nicely using a hand mixer or in a mixer.
Add this puree along with half cup of water into pan or pot. Add the sugar and combine well. Now cook this over medium flame until the sugar is all dissolved and mix slightly thickens for about 10 to 12 minutes. I did not wait for single string consistency but make sure you do not overcook it.
After 10 to 12 minutes, turn the heat off and let this mixture cool. Then add the salt, black salt, and Jal jeera masala and mix well.
That’s it the Aam Panna concentrate is ready. Serve in an airtight container and refrigerate it.
Serving Aam Panna:
Add about 2 tbsps of Aam Panna concentrate into the serving glass and add water and ice cubes. Mix it well and add some mint leaves and serve cold.
Notes:
The amount of sugar entirely depends upon the sourness of the mango. So adjust accordingly. The same goes for the spice mix too. There is no set amount. Adjust the spices as per your preference. As I mentioned in the prep work, remove any tough part from mango. I went ahead with that but ended with small chunks. Refrigerate the aam panna for longer shelf life. Also while serving, adjust the amount of Aam Panna concentrate as per your preference. Instead of jal jeera masala, you can use roasted cumin powder and black pepper combination.
📖 Recipe
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