Aam Panna Recipe – With Boiled And Roasted Mangoes

Aam Panna Recipe – With Boiled And Roasted Mangoes

Aam ka panna is a refreshing Indian summer beverage crafted from unripe green tart mangoes. Balancing a delightful combination of sourness and sweetness, it is infused with the flavors of cardamom, cumin, and black salt. This recipe guide details the process of creating both the aam panna syrup concentrate and the drink itself, demonstrating two methods—boiling and roasting mangoes.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Beverages
Cuisine Indian
Servings 12
Calories 118 kcal

Ingredients
  

For Boiled Aam Panna – Recipe 1

  • 2 mangoes – 400 grams, medium-sized unripe green mangoes
  • 2 cups water – for pressure cooking
  • 1.5 cups sugar or jaggery powder – 325 grams sugar or add 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 – add regular white salt, pink salt or edible rock salt instead

For Making 3 Servings – Recipe 1

  • 6 to 9 tablespoons steamed aam panna syrup
  • 1 liter chilled water
  • few mint leaves sprigs or chopped coriander leaves – for garnish

For Roasted Aam Panna – Recipe 2

  • 565 grams mangoes  or 3 large unripe green mangoes
  • 200 grams sugar  or 1 cup sugar
  • ¼ cup mint leaves – optional
  • 1 teaspoon roasted cumin powder (bhuna jeera 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  or as required, optional

Instructions
 

Making Boiled Aam Panna – Recipe 1

  • Rinse the raw mangoes in water a couple of times. Place the mangoes in a 2-litre pressure cooker. Add 2 cups water.
  • Pressure cook for 2 whistles on medium flame or for about 8 to 10 minutes.
  • When pressure settles down on its own, then remove the lid. The mangoes would have become soft. The peels would have also separated if the mangoes are cooked well.
  • Gently pour the contents of the cooker in a fine strainer. Place a bowl underneath. Do not discard the water. Use this water to make aam panna drink.
  • Let the mangoes cool at room temperature. Place them in a bowl. After cooking the raw mangoes, the peel comes off easily.

Making Syrup – Recipe 1

  • With a sharp-edged spoon or a knife scrape and remove the cooked mango pulp directly in the bowl. Scrape from the peels also.
  • Collect the cooked mango pulp in a bowl. Discard the peels.
  • As a rule always add double the amount of jaggery or sugar to the mango pulp. The ratio is 1:2 for mango pulp and jaggery respectively. So before adding sugar or jaggery measure the amount of mango pulp in a measuring cup.
    If you get 1 cup of mango pulp, then add 2 cups of sugar. I got about ¾ cup of mango pulp and so added 1.5 cups sugar.
  • Now add the required amount of sugar or jaggery.
  • Add cardamom powder, roasted cumin powder, black salt, crushed black pepper or pepper powder. Mix very well. You could also use a blender or hand churner to blend the aam panna syrup.
  • Pour the aam panna syrup in a clean glass bottle or jar. Store the bottle or jar in the fridge.

Making Panna Drink – Recipe 1

  • For making aam panna drink, add 2 to 3 tablespoons of aam panna syrup in a glass.
  • Add the water in which the mangoes were cooked or chilled water. You can also add water at room temperature.

  • Stir and mix well. 
  • Serve aam panna. You can also add some ice cubes while serving. You can even garnish with some mint leaves or coriander leaves or lemon wedges. 

Making Roasted Aam Panna – Recipe 2

  • Rinse and then wipe dry the mangoes.
  • Keep a roti rack or papad rack on a gas stove top. Place the mangoes on it.Keep on turning them at intervals so that they are charred and cooked evenly.The peels should get charred.
  • To check doneness, slid a knife on one of the sides and the knife should slid easily without any resistance.
  • Keep the roasted mangoes aside and let them cool at room temperature. You can also keep them in water for some minutes and then peel them. Once they cool down, then remove the charred peels. Remove the peels well. 
  • Slice the mangoes.Add the sliced mango pulp to a blender or mixer jar. Then add mint leaves, roasted cumin powder, black salt and sugar.
  • For aam panna, the sugar is added twice of the mango pulp. I had got slightly more than ½ cup of mango pulp. Thus I added 1 cup sugar.
  • Depending on the type and quality of mangoes the amount of pulp will vary. So do measure the pulp before you add sugar. So if you get lets say, 1 cup mango pulp, then add 2 cups sugar.
  • Without adding any water, blend till smooth.The aam panna syrup should have a smooth consistency. If there are fibers in the pulp, then do strain it. Remove in a clean small jar or bowl. Cover and refrigerate.

Preparing Roasted Aam Panna Drink – Recipe 2

  • Add 2 to 3 tablespoons of the aam panna syrup in a glass. Then add water and mix very well. Add ice cubes if you like.
  • Serve aam panna immediately. You can garnish with mint leaves if you want.

Notes

    1. Add more sugar or jaggery for a sweeter taste in any of the aam ka panna recipes.
    2. You can also steam the mangoes or cook these in a pan on the stovetop or in an Instant pot. Remember they have to become soft, so that the peels and the pulp comes out easily.
    3. Use unripe green and tart mangoes. The mangoes have to be sour. 
    1. Avoid using mangoes which are fibrous. 
    2. Usually, I do not remove the mango peels, but you can remove them and then cook the mangoes.
    3. The ratio for mango pulp and sugar or jaggery is is 1:2 respectively. So measure the amount of mango pulp in a measuring cup before adding sugar or jaggery. If you get 1 cup of mango pulp, then add 2 cups of sugar.
    4. Some mint leaves or coriander leaves can also be ground with the mango pulp in a mixer-grinder. Addition of any of these fresh herbs gives a different taste and flavor to aam panna.
    5. For the roasted aam panna recipe, you can opt to use semi-ripe mangoes.
    6. Both the recipes can be tripled, doubled or halved.
  1. Note that the servings and the approximate nutrition info is for 1 serving of aam panna made by steaming the mangoes.

Nutrition

Calories: 118kcalCarbohydrates: 30gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 390mgPotassium: 64mgFiber: 1gSugar: 30gVitamin A: 376IUVitamin C: 13mgCalcium: 8mgIron: 1mg
Keyword Aam Panna Recipe – With Boiled And Roasted Mangoes
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Article Categories:
Gujarati Food Recipes

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