Aam ka Panna Recipe | Raw Mango Panna with Jaggery | Kairi ka Panna

 

Aam ka panna is a delicious drink which has a special place in summer. It is considered as a very healthy cold drink mostly prepared during mango season. This seasonal drink has the mix of sweet and sour taste. The pepper powder and the cardamom powder enhances the taste and flavour. 

I have made this aam ka panna with jaggery instead of sugar just to make it more healthier. Chilled aam ka panna is served in a glass with a couple of ice cubes mixed in it. A well prepared panna is healthier and tastier than any shop bought bottled cold drink which contains preservatives. 

A bottle of panna concentrate can also be prepared and stored in the refrigerator to use as and when required. To half a glass of mango panna concentrate half a glass of chilled water is added to make a glass of mango panna. This is a favourite and popular drink during summer in Maharashtra.

How to Boil Raw Mangoes

There are different methods of  cooking raw mangoes to make  panna.

Cook the whole mangoes in a pressure cooker. In this method wash the mangoes thoroughly. Then put them directly in a pressure cooker and add a glass of water.  Take 2 – 3 whistles. When the pressure releases, remove the cooked mangoes gently and allow them to cool. Then peel the skin and collect the pulp in a bowl.

Cook the peeled and chopped mangoes in a pan on stovetop flame. In this method peeled and chopped raw mangoes are cooked in a pan on stovetop flame. For that add enough water to a large pan. Add the chopped raw mangoes and place this pan on medium flame. Then boil the mangoes till it is half cooked. Then add the jaggery or sugar, pepper powder, salt and cook until the mangoes become soft.

How to Make Aam ka Panna with Step by Step Photo

Wash the raw mangoes and pat  to dry. 

 Peel  and cut them into pieces.

Transfer the chopped mangoes in a pan and add a glass of water to it.

Add the chopped raw mangoes. Boil the chopped raw mangoes on medium flame.

Once the raw mangoes are half cooked add the jaggery, salt, pepper powder, cardamom powder and bring it to boil. Boil till the jaggery melts and mangoes become soft.

Keep it covered and allow to cool. 

Then put the mango mixture to the mixer jar and whip it to make a paste.

Taka a glass and pour the mango concentrate up to half glass,  then fill it with chilled water. Add 2-3 ice cubes and serve.

Aam ka Panna with Jaggery Recipe

Prep Time 10 Minutes

Cook Time 10 Minutes

Cuisine Maharashtrian

Servings 4

Author     Vidya

Ingredients 2 Raw Tenderized Mangoes, Peeled, chopped 3/4 Cup Jaggery / Gud 1/2 Teaspoon Black Pepper Powder 3/4 Teaspoon Cardamom Powder 3/4 Teaspoon Salt Instructions Wash the raw mangoes and pat  to dry. Peel  and cut them into pieces. Transfer the chopped mangoes in a pan and add a glass of water to it. Add the chopped raw mangoes. Boil the chopped raw mangoes on medium flame. Once the raw mangoes are half cooked add the jaggery, salt, pepper powder, cardamom powder and bring it to boil. Add some water if it is too thick. Boil them well till the jaggery melts and mangoes become soft. Keep it covered and allow them to cool.  Then put the mango mixture to the mixer jar and whip it to make a paste. Taka a glass and pour the mango concentrate up to half glass,  then fill it with chilled water. Add 2-3 ice cubes and serve.

Note :

1. Always use raw and tenderized mangoes which has sour taste.  
2. You can use sugar instead of jaggery.
3. The mango concentrate can be stored in a sterilized bottle for about a month.
4. Always store mango concentrate in the refrigerator.