Aam Panna/Raw Mango Summer Cooler

Aam panna is one of the best thirst quencher in most of the Indian homes during this hot and humid summers. Heaps of raw mangoes and mint leaves are washed, boiled and along with few spices turned into this refreshing, sweet, salty and spicy concoction. As being one of the very common drink of every household comes with some variations in the recipe which makes it so irresistible.

It is mainly known for its heat-resistant properties besides being refreshing and delicious. My mom makes sure to serve a chilled glass of Panna, if any of the family member is stepping out especially during noon time in summers. It tastes best when served chilled.It can be served as an appetizer as well as one can have a glass of chilled Panna at any point of time in a day to satisfy your thirst. So let’s get started with my version of the drink…….

Cuisine: Indian

Recipe type: Beverages

Author: Rateka

Aam panna

Prep time: 15 mins

Total time: 20-25 mins

Serves: 8-10 glasses

INGREDIENTS:

  • Raw Mango/Kacha Aam/Kairi-1 (depend on the size)
  • Fresh mint leaves-1 small bunch roughly chopped
  • Green chili-1
  • Black salt-1 tsp
  • Roasted cumin powder 2 tbsp
  • Sugar: 1/2-1 tsp
  • Salt to taste
  • Water as required

METHOD:

  • Wash and wipe the raw mango. Pressure cook with 2-3 cups of water without peeling it for about 2-3 whistles. Once the steam is released on its own, take out aam in a bowl and let it cool.
  • Squeeze out the pulp from the peels and seed.
  • In a blender, add mint leaves, green chili, cumin powder, salt, black salt, sugar and little water, grind it till smooth.
  • Finally add the mango pulp and 1/2-1 ltr of water in the blender and blend everything well.
  • Taste the seasoning before pouring it in a jar. Add if anything required as per taste and blend again.
  • With the help of the strainer pour it in a jar/bottle and keep it in a refrigerator.
  • Serve chilled with few ice cubes topping

TIPS:

  • Adjust the water and sugar according to the sourness of the mango.
  • The quantity of mango pulp can be adjusted on the basis of its sourness. I have used very sour mango and size wise also very big mango, hence the pulp of half mango was enough to make 8-10 glasses.
  • It can be stored in a refrigerator for 3-4 days.

 

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