It really doesn’t get more refreshing than traditional Indian aam panna during these hot summer days. Here is the complete guide on how to make aam panna at home. Plus I am sharing a few health benefits and how to store the mango panna concentrate in the refrigerator.
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❤️About This Recipe
Aam panna is the traditional Indian summer beverage made from raw mangoes, jaggery (or sugar) and flavored with roasted cumin powder.
Taste: This drink has a tangy and slightly sweet taste.
Different Method Of Making Aam Panna:
- Traditional: In villages, people roast the raw mangoes on wood charcoal. Also, during the Holi festival, we fire the holi to worship. And a clay pot filled with raw mangoes and coconut is placed in the center of the holi woods right before starting the fire. So the heat of the holi fire will cook the mangoes. And use them in making Panna.
- Roasted Version (my recipe): It resembles the traditional method. Unripe green mangoes are roasted directly on the stove flame till the skin gets black and the inside pulp gets soft and cooked. Then the skin is discarded and pulp is used. It gives a subtle charred flavor to the drink. If you don’t like or prefer the smokey flavor then choose the below method.
- Boiled or Steamed version: Whole unripe mangoes (if smaller in size) or peeled, chopped cubes of raw mangoes are boiled with water in the pressure cooker. These days, you can use your instant pot to boil.
🧾Ingredient Notes
- Raw mangoes: Green mangoes are used here.
- Jaggery (or Sugar): Increase or decrease the amount as per the tartness of your mangoes
- Roasted cumin powder - Dry roast the cumin seeds on medium heat with stirring constantly. It becomes dark in color and you will get a nice aroma. Turn off the stove, remove it to another plate and let it cool completely. Then grind it in a spice grinder to a fine or coarse powder. Or you can use mortar and pestle to make powder for the smaller quantity.
- Black Salt (Kala namak): It adds a nice zing to the aam panna drink. There is no substitute for this ingredient.
- Black pepper powder: It adds a slight heat and helps in easy digestion.
👩🍳Step By Step Photo Instructions
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 a pressure cooker or instant pot. Peel the mango, cut it into cubes and pressure cook it with some water for 2 whistles or 5 minutes on manual for instant pot.)
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 parts will be very soft and pulpy.
6) Take it to the blender with roasted cumin powder, black salt, black pepper powder, salt and jaggery.
7) Blend it to a smooth puree. If needed add a splash of water to make grinding easy. Your aam panna concentrate is ready to store.
8) To make the drink, take two tablespoons of concentrate or pulp in an individual serving glass. Add ice cubes (if using).
9) Pour the chilled water and stir well. Garnish with a sprinkle of roasted cumin powder or mint leaf. (if making for a large group or get-together, then you can make it into a pitcher)
💭Expert Tips
Storing aam panna concentrate:
- Store in a clean, dry airtight glass jar or bottle. And keep in the refrigerator for up to a month.
- Make a big batch, you can double or triple the quantity as needed.
- Here the sweetener (sugar or jaggery) acts as a preservative so you can store it for a longer period of time.
Adjust the amount of jaggery as per the tartness of your raw mangoes.
If your raw mangoes are not sour and your drink doesn’t have enough tang then you can add some lemon juice.
The color of the drink may vary depending on the color of your jaggery. Here I have used light color jaggery hence the color is off-white. If you have used darker jaggery or brown sugar then you’ll get a light or dark brown color drink.
Health benefits of mango panna:
- It beats the summer heat by re-hydrating your body.
- Unripe mangoes are rich in pectin which helps to regulate the digestive process.
- The aam panna made with jaggery is rich in iron. One glass of it by itself is enough to provide the daily need of iron.
- It is rich in various acids which help to fight against bacterial diseases.
Check Out Other Summer Drink Recipes
Did you try this aam panna recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Aam Panna
Ingredients
- 1 large or about 300 grams Raw mango (Unripe mango)
- 1 tablespoon Roasted cumin powder
- ½ teaspoon Black pepper powder
- 2 teaspoons Black salt (Kala namak)
- Salt to taste
- ¾ cup Jaggery (Gur) or Sugar or Brown sugar
- 4 cups Chilled Water
Instructions
- Roast the mango directly on low-medium heat. 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 a pressure cooker or instant pot. Peel the mango, cut it into cubes and pressure cook it with some water for 2 whistles or 5 minutes on manual for instant pot.)
- 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, salt and jaggery.
- Blend it to a smooth puree. If needed add a splash of water to make grinding easy. Your aam panna concentrate is ready to store.
- To make the drink, take two tablespoons of concentrate or pulp in an individual serving glass. Add ice cubes (if using).
- Pour the chilled water and stir well. Garnish with a sprinkle of roasted cumin powder or mint leaf. (if making for a large group or get-together, then you can make it into a pitcher)
Notes
- Adjust the amount of jaggery as per the tartness of your raw mangoes.
- If your raw mangoes are not sour and your drink doesn’t have enough tang then you can add some lemon juice.
- The color of the drink may vary depending on the color of your jaggery.
- Store in a clean, dry airtight glass jar or bottle. And keep in the refrigerator for up to a month.
- Make a big batch, you can double or triple the quantity as needed.
- Here the sweetener (sugar or jaggery) acts as a preservative so you can store it for a longer period of time.
Supriya Kutty
I found a great taste when I ever I have it. It keeps me cool and healthy. Aam Panna can be served either before or after a meal. The recipe for making Aam Panna varies a lot as everyone has its own taste and preferences. Yet I have tried your way and I am sharing that it was awesome. The taste was different from what I prepare but it was nice and tangy. Thanks for sharing.
Kanan
true, every recipe has many variations as per individual's preferences.
Glad that you liked this recipe