Update – See my latest post – Revisiting Aam ka Panna/ Raw Mango Cooler through the lens for the same recipe in a different look!
Another recipe from my mother’s repertoire after Vegetable Loaf. There is nothing better to make one forget the sizzling hot Sun, warm winds & power cuts of summer in northern part of India than a glass cool of Aam ka Panna.
My mom’s place has a huge mango tree which was yielding dozens of raw mangoes daily & what better to do with them than to make yummy panna, spicy hing ka acchar (Asafoetida Pickle), Mango Sweet & Sour Chutney, Mango Pickle, Stuffed Karela. 😀 Both my son I had the fun part of visiting her place this summer. In his tiny hands, he would hold a basket and collect mangoes many times throughout the day and I would enjoy the goodies made from them. 🙂 🙂 🙂
Aam Panna –
Recipe Source – My mother
- 1 Kg – Sour Raw Mango
- 50 g – Fresh Mint Leaves
- 400-500 g – Sugar
- 8-10 g – Coarsely Ground Roasted Cumin Seeds
- 10 g – Black Pepper
- 10 g – Black Salt
- 2 litre – Water
- to taste – Sea Salt
- 1-2 drops – Green Color (optional)
- Peel & de-seed mango. Clean mint leaves.
- Boil mango pulp & mint leaves together. Allow it to cool.
- Grind them into a puree.
- In a big vessel, add mango-mint puree, water, sugar. Boil on high for 5-6 mins.
- Now add black salt and taste. If required, add sea salt. Give one more boil & turn off flame.
- Add black pepper & allow it to cool.
- Once cool, store in air tight container.
- When serving add more water depending upon required consistency. Serve chilled and garnish with fresh mint leaf.
As you can see I became lazy to click snaps and did an even sorrier job of clicking than I usually do. But as they all say in blogosphere, don’t go on the snap, but enjoy the drink!