Skip to main content

Aam Ka Panna | Raw Mango Cooler

By
Aam Panna is a very delicious summer drink. It is a vegan and gluten-free raw mango beverage. It has heat resistant property which helps to hydrate during hot summer. The recipe is very easy to follow and can be made within half an hour. The colour of the pulp varies from green to yellow due to the type of mango used to make the pulp.


Making aam panna is a must during the hot seasons. My grandmom always made aam panna every summer once the raw mangoes were available in the market. She made a jar full of concentrated raw mango puree and stored it in the fridge. This can be used anytime, just mix 1 or 2 spoonful of puree in chilled water and the homemade energy drink is ready.


The sweet and sour taste of raw mango is spiced up with some chaat masala, salty taste of black salt, and added fresh flavour of mint leaves. To make it more flavourful you can add some crushed cardamom if you like. But it tastes even better by keeping it simple.


There’s nothing like a classic aam ka panna made with few simple everyday ingredients. This recipe will guide you to make tasty and tantalising 100% natural mango drink at home.


Serves – 12-14 glasses

Ingredients: 
6-7 raw mangoes, (should give about 2 cups of pulp),
4 cups of sugar,

To Make The Aam Panna
Chilled water,
Kala namak,
Chaat masala,
Few ice cubes,
Mint leaves,

Method: 
  1. Take the mangoes, wash them well, and place them in a pressure cooker with some water. Pressure cook it for 5-6 whistles. Allow it to cool down.
  2. Once completely cooled, strain the cooking water and set the mangoes aside.
  3. Gently peel the skin and remove the pulp of the mangoes. Discard the skin and seed.
  4. Put the pulp in the grinder and puree it.
  5. Add the puree to the pan, then add sugar and cook on low flame until the sugar melts.
  6. Once cooled, store the panna puree in the jar or glass bottles and keep it in the refrigerator.
  7. To make refreshing aam panna, take 1 or 2 tbsp of the puree and mix it with chilled water. 
  8. Add some kala namak and chaat masala with a few cubes of ice and mix well. 
  9. Garnish it with some mint leaves and serve chilled.

Notes:
  • The general rule of thumb is 1:2 ratio i.e. 1 part mango pulp to 2 parts sugar.
  • While adding sugar, you can increase or decrease the quantity depending on the sourness of the mango.

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme
Labels:

Comments

Post a Comment

Thanks for visiting my blog. I appreciate your feedback and/or suggestions!!

Popular posts from this blog

Authentic Bhajani Chakli | Chakli Recipe | Maharashtrian Chakli Recipe

By
 Chakli is a delightfully scrumptious snack that is often made in India during Diwali festival. Also known as Chakri, these spiral shaped crunchy snacks are made using the perfect blend of lentils and spices. Deep fried to a golden brown perfection, chaklis are lightly spiced with turmeric and chili packing in an explosion of flavors in every bite. Different parts of India have variations of this recipe. For example, in South India, Murukku(Chakli) is made using rice flour and a mild seasoning of salt and asafoetida. In Gujarat, Chakri is made with whole wheat flour or rice flour. In Maharashtra it is made with Bhajani, a special homemade flour. Chakli is easily one of the most popular Indian Diwali snack AKA faral and is best enjoyed with a piping hot cup of tea. What is Bhajani? Traditional Maharashtrian Chakli is made with a special homemade flour of rice and lentils called Bhajani. Rice and lentils are washed, air dried and then dry roasted over slow heat along with cu...
Post a Comment
Read more

Nimki Recipe| Namak Pare Recipe

By
Nimki / Namak pare is a crispy, crunchy, flaky, savory snack. Bengali's call it Nimki but in other parts of India, they also known as Namak pare, Nimkin, Namkin, etc. The recipe calls for very few ingredients, one of them is all purpose flour or maida. To make a batch of crunchy Nimki all you need is proper proportion of ingredients and little patience while frying them. Do give this a try and let me know how it turned out for you.        This is a great tea time snack also and doesn't require a festival to make this. However, during Indian festivities, we tend to make this as one of the savory snack for all to enjoy. Ingredients: 1 cup all purpose flour / maida, 4 tbsp of melted ghee, 1 tsp kalonji / nigella seeds Salt as per taste, Warm water for kneading Oil for deep frying Method: In a mixing bowl, add the flour, salt, kalonji and ghee. Mix everything really well for 1-2 minutes with your hand. The flour should resemble the texture of bread crum...
Post a Comment
Read more

Walnut Brownie

By
I feel like a newbie all over again. I've not updated this blog for more than 2 years now. Its just that my schedule has become pretty hectic now. But I've made a promise to myself to update atleast 1 post per week. In this post, I'm sharing my Walnut Brownie recipe with you. Its the most amazing recipe I have and I have always received overwhelming response from all my customers for this one. Since its New Years, I decided to make Walnut Brownies instead of the regular cakes or cookies. Ingredients: 80 gms  cooking butter , 150 gms  dark cooking chocolate , broken into pieces, 3  eggs , 120 gms  castor sugar , 1 tsp  vanilla essence , 80 gms  flour , 20 gms  cocoa powder , 1/2 tsp  baking powder , 1/4 cup roasted walnuts , coarsely chopped, Method: 1.) Preheat the oven to 175 degrees, for 10 mins. 2.) Grease a baking tin ( 9 x 9 inch) with butter and line with butter paper. 3.) Stir the butter and choco...
6 comments
Read more