Aam Panna | Mango Panna | Kairi Ka Panna | Spiced Raw Mango Juice Concentrate

There’s nothing more refreshing than the traditional Indian Aam (Mango) Panna during these hot summer days. This is considered the best way to get relief from the scorching heat of India.

Aam panna is the traditional Indian summer beverage popular in Northern and Western parts of India. It is made from raw mangoes, sugar and flavored with fresh mint and some spices which not only bring flavor to the drink but also helps in digestion. The raw mangoes are rich in Vitamin C and Iron. This drink has a tangy and slightly sweet taste. Try it this summer and feel refreshed like never before.

Summer is on its peak in Bhopal and the heat is unbearable. We are currently facing the nine hottest days of summers where the temperature has already reached 45 degree Celcius. Yes! That’s 113 degree Fahrenheit.  Now you can understand what I’m trying to talk.

Aam panna is one such refreshing drink made in every household in India and served when anyone entered the house, battling the sun and heat. Aam Panna helps prevent the body from getting heat stroke and keeps it cool. As most of the Indian recipes, the recipe to make Aam Panna differs from person to person. This recipe of Aam Panna is my mother’s recipe and is made in concentrate form.  If you don’t like making Mango panna, over and over again then try making this one and store for 2-3 months.

The exciting part of this Aam Panna Concentrate is that you can use it for making a refreshing drink or can also serve it as a chutney/dip with snacks or your meal.

So let’s get started with the recipe.

PREP TIME – 20 MINUTES
COOK TIME – 15 MINUTES
TOTAL TIME – 35 MINUTES

SERVES 35 – 40 glasses

INGREDIENTS

Raw Mango 1 Kg
Sugar 800 gms
Mint leaves 3 Cups
Salt 2 tsp
Rock Salt 4 tsp
Cumin Powder 4 tsp
Lemon Juice 2 tbsp
Water 4 Cups

FOR SERVING

Few Mint Leaves
Crushed Ice

METHOD

1. Peel the mango, slice it into large pieces and remove the seed.
2. Pressure cook mango chunks with 1 cup water until they are soft. (1 whistle on high and 2 whistles on slow)
3. Remove the pressure cooker from heat and let the mangoes cool down.
4. In a Pan, add 3 cups of water to the sugar to make sugar syrup. Cook on low flame until sugar melts.
5. Grind the cooked mangoes and mint leaves together to make a pulp.
6. Add the mint and mango pulp to this sugar syrup.
7. Now add salt, rock salt and cumin powder. Allow it to cook for 2 minutes.
8. Turn off the flame and pour the contents in the strainer and sieve the concentrate.
9. Finally add lemon juice to it.
10. Mango Panna is ready and can be stored it in an airtight bottle in refrigerator for 2 to 3 months.

SERVING METHOD

1. Take 2 to 3 tbsp Mango Panna in a glass.
2. Add crushed ice and water to it.
3. Stir and mix well.
4. Garnish it with a few mint leaves and Aam/Mango Panna is ready to be served.

RECIPE NOTES

• You can also steam or cook the raw mangoes in a pan, but remember they have to become soft and mushy.
• Use unripe mangoes so they are sour.
• The quantity of sugar should be adjusted according to the tartness of raw mango or according to your taste preference.
• Alternatively, if you like your Mango Panna on a sweeter side, increase the quantity of sugar.
• Do not compromise on the quantity of mint leaves and rock salt because this is what makes this Aam Panna different and more refreshing.
• If you want to store it outside in a room then mix 1 tsp sodium benzoate into it and stir really well. After this, it can be stored for up to 5 to 6 months. 

Refreshing Aam Panna | Spiced Raw Mango Juice

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