As soon as summer starts raw mangoes flood the market. Raw mangos have a special significance for me, reminding me of lots of khatti-meethi recipes, lots of different types of chutneys and drinks, specially my favourite “aam panna.” As children, when we used to play outside during the summer, Mummy used to call us and give us tasty ice-cold aam panna, as a protection against the intense heat. Aam Panna was also given to us when we came back from school.
The yellowish-green aam panna is made from raw mangoes blended with roasted cumin seeds powder, black salt, sugar and mint leaves. Aam panna quenches thirst and prevents dehydration by preventing excessive loss of sodium chloride and iron, which sweating leaches out from your body, leading to dehydration. Aam panna is very popular in North India. The drink is served chilled and can be consumed at any time of the day. It is a very healthy drink in summer because all the ingredients of aam panna are very good for heat and associated problems of heat.
Aam panna is helpful in the treatment of gastrointestinal disorders. It is also a good source of Vitamin B1 and B2, Niacin and Vitamin C. According to the traditional knowledge, aam panna is a tonic believed to build-up resistance against tuberculosis, anemia, cholera and dysentery.
Aam panna is made from natural ingredients which provide respite from heat and its related problems. Black salt has a cooling effect and helps with digestive issues like constipation, intestinal gas, heartburn and bloating.
Mummy used to keep aam panna concentrate in her fridge. Kept this way, aam panna can comfortably last a week. I continue my mother’s tradition. If you come to my house in the summer you are sure to be treated to aam panna.
Prep Time: 10 mins
Cooking Time: 30 mins
Total Time: 40 mins
Serves: 8 persons
Ingredients
1. Raw mangoes - 500gm
2. Sugar - 1 cup (variable according to your taste and sourness of mangoes)
3. Roasted cumin seeds - 2 tsp
4. Black salt - 4 tsp
5. Salt – according to taste
6. Fresh mint leaves – 1cup
7. Red chilli powder- 1 tsp (optional)
Method:
1. Peel the skin off the mangoes and put them in a pressure cooker.
2. Add enough water to cover them and give 1 whistle on ‘high’ and 2 on ‘low’.
3. Remove the pressure cooker from the flame and let the mangoes cool down.
4. Mash the mangoes to take out all the pulp. Discard the mango seeds.
5. Do not discard the water.
6. In the grinder jar, add mint leaves and mango pulp.
7. Then, add , sugar, black salt, salt, roasted cumin seeds powder, and red chilli powder. (optional)
8. Grind the mixture to a paste.
9. Add some more water if the consistency of the mixture is very thick.
10. Adjust sugar and salt according to your taste.
11. Chill it for a few hours before serving.
12. Pour the panna concentrate in glasses. Add some water and ice cubes.
13. Garnish with mint leaves and serve chilled.
16. Rest of the aam panna can be kept in the fridge.
Nutrition Facts:
Amount per serving:
Calories -140 kcal
Carbohydrates – 35 gm
Dietary fibre – 1 gm
Sugar – 33 gm
Vitamin A- 18.4%
Vitamin C- 29.7%
Calcium- 2.5%
Iron – 4%
Tips:
1. Choose raw mangoes which are hard and green.
2. If you like the distinct flavour of raw mangoes, don’t peel the mangoes before boiling. Originally mangoes were boiled with their skins.
3. You can also roast the mangoes instead of boiling them. The subtle smoky flavour in this drink will take it to the next level. Originally, roasted mangoes were used to make Aam Panna. Do try this variation as well.
4. Roast the raw mangoes like you roast brinjal for baigain bharta. Roast till the raw mangoes become soft from inside.
5. You can use jaggery instead of sugar.
6. For diabetics, you can use stevia instead of sugar.