Aam panna recipe or kairi panna – a summer beverage made from roasted raw mangoes, jaggery and flavored with roasted cumin powder.
Again one more mango recipe, but this time raw mango drink recipe aka aam ka panna. It has slight tangy taste from raw mangoes and good flavors from spices.
In Gujarat, this is known as Kachi keri no baflo. Kachi keri means raw mango and baflo means something made from boiled product. So it is drink made from boiled raw mango. But here I have made it with roasted mangoes.
To make aam panna, raw mangoes are roasted on direct flame on stove top. But traditionally in villages, people roast them on wood charcoal. It gives the subtle charred flavor to the drink at the end. If you don’t like charred flavor then boil the mangoes in pressure cooker.
During the summer season, you need something to cool your body. Raw mangoes are perfect to protect you from sun-strokes. Make this drink ahead of time and keep it refrigerated. Whenever you come home from outside heat, have a glass of aam panna. It will make you feel refreshing.
When I was in India, I usually had this drink during the holi festival. We keep a clay pot filled with raw mangoes, coconut inside (in the middle of the holi before we start fire) the Holi fire. From the heat of the fire, those mangoes and coconuts get cooked. And my mom makes mango panna from those mangoes. It was very very delicious.
I have flavored the aam panna or mango panna with roasted cumin powder. You can make this roasted cumin powder at home. Dry roast the cumin seeds on medium heat with stirring constantly. it gets dark color and you will get nice aroma. Turn off the stove, remove it to another plate and let it cool completely. then grind it in spice grinder to fine or coarse powder. Or you can use mortar and pestle to make powder for smaller quantity.
Kairi panna has sour and slightly sweet taste. That sweetness comes from the jaggery. Instead of jaggery you can use brown sugar or regular white sugar. Here I have used light colored jaggery, so it gives me off white colored drink. If you use granulated sugar then you will get almost same color as mine. But if you use brown sugar or dark colored jaggery. Then the color of it will be dark brown.
How to make aam panna recipe (step by step photos):
1) Roast the mango directly on low-medium heat.
2) the skin will start to get black in color. Roast it turning all around till it gets black color from all sides. (Instead of roasting, you can boil it in pressure cooker. Peel the mango and pressure cook it with some water for 2-3 whistles. Pressure cooking time may vary as per size of mango.)
3) Let the mango cool completely.
4) Then peel the skin off. Skin will come out very easily.
5) Roughly chop it. Most of the part will be very soft and pulpy.
6) Take it to the blender with roasted cumin powder, black salt, black pepper powder and salt.
7) Add jaggery.
8) Blend it to a smooth puree.
9) Now you can keep the puree refrigerated at this point if making drink later. Or if making right away then take about 2 tablespoons of pulp to the glass.
10) Add couple of ice cubes.
11) Pour chilled water, stir it. (You can make all at once in big pitcher, but I am making only 2 glasses at a time so making individually)
12) Garnish with some roasted cumin powder and serve.
A glass of aam ka panna in this hot summer.. so refreshing.
Serving suggestion: serve as a beverage during hot summer to beat the heat.
- 1 large or about 300 grams Raw mango (Unripe mango)
- 2-3 teaspoons Roasted cumin powder
- ½ teaspoon Black pepper powder
- 2 teaspoons Black salt (Kala namak)
- Salt to taste
- 2 tablespoons Jaggery (Gur) or Sugar
- 3 ½ cups Water Use chilled water or use Ice cubes
- Roast the mango directly on slow-medium stove heat.
- Roast it with turning all around till it get black from all sides.
- Instead of roasting, you can boil it in pressure cooker. Peel the mango and pressure cook it with some water for 2-3 whistles. Pressure cooking time may vary as per size of mango.
- Let the mango cool completely.
- Then peel the skin off. Skin will come out very easily.
- Roughly chop it. Most of the part will be very soft and pulpy.
- Take it to the blender with roasted cumin powder, black salt, black pepper powder and salt.
- Add jaggery.
- Blend it to a smooth puree.
- Now you can keep the puree refrigerated at this point if making drink later.
- Or if making right away then take about 2 tablespoons of pulp to the glass.
- Add couple of ice cubes.
- Pour chilled water, stir it.
- Garnish with some roasted cumin powder and serve.