Aam Panna Recipe
This traditional aam panna recipe is tangy, with sweet caramel overtones, fruity notes, and a touch of spice. It's easy to see why it's India's number one summer drink!
Ingredients
- 2 small raw green mangoes 2 small mangoes = 100g cooked pulp
- 500 ml water to cook the raw mangoes
- 100 g jaggery grated
- ¼ teaspoon roasted cumin powder
- 1 pinch black salt
- 300 ml water to add to the syrup
- 2 sprigs mint optional
Instructions
- Add 2 small raw green mangoes and 500 ml water to a pressure cooker. Cook on medium-high heat for two whistles (around ten minutes). Once cooked, let the pressure release.
- Once the green mangoes have cooled, carefully peel the skins off. Use a spoon to scrape the softened flesh into a bowl. Scrape any flesh off the skins and stone, too. With two green mangoes, you should get about 100g pulp.
- Finely chop or grate 100 g jaggery, then add to the same bowl as the mango pulp, along with ¼ teaspoon roasted cumin powder and 1 pinch black salt.
- Use a ghotni to whisk the green mango pulp, jaggery, and spices until smooth. If you prefer a perfectly smooth texture, blend it with an immersion blender. Your aam panna syrup is ready. You can now store this in the fridge or use it immediately.
- I like concentrated aam panna. For a strong taste, add 3 tablespoons of aam panna syrup with 150 ml of cold water (half of the total 300 ml water). If you prefer less concentrated, use 1.5 tablespoons of syrup, but still use 150 ml of water per glass. Mix well!
- Serve over ice and optionally, add 2 sprigs mint between the glasses.
Notes
You can also blend the mint directly into the syrup if you prefer. This will alter the taste and colour of the syrup. See the post above for more fun alterations!
Equipment
Nutrition
Calories: 152kcalCarbohydrates: 37gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 21mgPotassium: 176mgFiber: 2gSugar: 36gVitamin A: 1121IUVitamin C: 38mgCalcium: 26mgIron: 0.4mg
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