Aam Panna is a popular Indian cooler that is specially made during Summer. This is a tangy, sweet drink with a hint of mint and cumin. It is usually made using Totapuri Mango.
Can you enjoy aam panna after summer is over?
When the mango season is almost getting over I make a huge batch of the concentrate and store it in the freezer for me to enjoy it for a little more longer.
I am a part Culinary Council of KitchenAid India. And the recipe for Aam Panna is my contribution to their Blog. Hence i have mostly used KitchenAid Products.
Products Featured
KitchenAid Chordless Hand Blender
KitchenAid Measuring Cups
KitchenAid Measuring Spoons
Ingredients
4 nos – Raw Mango, i use totapuri
1 bunch – Fresh mint leaves, cleaned snd washed
1 tsp – Turmeric
2 tbsps – Roasted Cumin Seeds
1 cup – Sugar, vary according to your taste
Method
Peel the mangoes and deseed it. Chop them into pieces and pressure cook it along with turmeric till the cooker releases two whistles.
Once the pressure cooker is cooled, open it and add the sugar to the mangoes and stir. Let the mixture cool.
Once the mixture is cooled, add cleaned mint leaves, roasted jeera and blend it in a blender to a smooth paste using the cordless hand blender.
This is a concentrate puree. Add 3 tbsp to one glass of cold water. Check the taste to adjust the amount of mint, cumin or sugar according to your taste. If the taste is fine then store it in an airtight container and store it in the refrigerator. You could also freeze them as ice cubes.
Add the concentrate to chilled water and top it with some fresh roasted cumin powder and serve.
* .The tangier the mango the better.
. In case of the mango not being too tangy and if the panna requires little tang, then add lime salt to adjust the taste.
.the colour of the panna also depends on the colour of the mango. It can turn out green or yellow.
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- 4 nos – Raw Mango, i use totapuri
- 1 bunch – Fresh mint leaves, cleaned snd washed
- 1 tsp - Turmeric
- 2 tbsps – Roasted Cumin Seeds
- 1 cup – Sugar, vary according to your taste
- Peel the mangoes and deseed it. Chop them into pieces and pressure cook it along with turmeric till the cooker releases two whistles.
- Once the pressure cooker is cooled, open it and add the sugar to the mangoes and stir. Let the mixture cool.
- Once the mixture is cooled, add cleaned mint leaves, roasted jeera and blend it in a blender to a smooth paste using the cordless hand blender.
- This is a concentrate puree. Add 3 tbsp to one glass of cold water. Check the taste to adjust the amount of mint, cumin or sugar according to your taste. If the taste is fine then store it in an airtight container and store it in the refrigerator. You could also freeze them as ice cubes.
- Add the concentrate to chilled water and top it with some fresh roasted cumin powder and serve.
- * .The tangier the mango the better.
- In case of the mango not being too tangy and if the panna requires little tang, then add lime salt to adjust the taste.
- the colour of the panna also depends on the colour of the mango. It can turn out green or yellow.
I’m so much in love with ur food photography!! 🙂 keep up the great work!
Thank you Krishna Priya ?
I stumbled upon your blog recently. Loving it. This looks delish. Thanks for sharing.
Thank you Ratna 🙂