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.
Prep Time 10 Minutes |
Cook Time 10 Minutes |
Cuisine Maharashtrian |
Servings 4 |
Author Vidya |
Ingredients
Instructions
|
- Always use raw and tenderized mangoes which has sour taste.
- You can use sugar instead of jaggery.
- The mango concentrate can be stored in a sterilized bottle for about a month.
- Always store mango concentrate in the refrigerator.
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