Aam Panna Recipe
Beat the Heat With Refreshingly Cool Aam Panna
What’s your favourite memory of having a glass full of rejuvenating aam panna? Whatever your recollection, one thing you will definitely agree on is that the drink never disappoints! Popularly known by several names, such as Kairi Panha, Aam Jhora, etc., this traditional Indian beverage is believed to have originated in the northern part of the country.
The aam panna recipe is a staple in many households, especially during scorching summers. Made from raw mangoes and select spices, it involves making a strong concentrate that can be mixed with water and consumed as and when preferred. It embodies an irresistible palette of tangy, sweet flavours, with spices adding a versatile base.
Interestingly, not many know that aam panna also has several health benefits. Enriched with Vitamin C, this natural coolant is rich in minerals, helps digestion, fights diabetes, and is also considered great for eye health. So, if you, too, want to enjoy making the revitalising drink at home, read along for the complete recipe. It won’t take much time and is easy to make and serve.
Learn How to Make Aam Panna: A Tropical Bliss
First, you must know the right ingredients and their measurements before making the recipe. Further, follow the instructions for a tasty treat.
Ingredients Required for Making Aam Panna
Here is a complete list of ingredients required to make the recipe on point in one go. It will take approximately 20 minutes to make the panna. The following ingredient measurements will offer 6 glass servings. So, adjust the aam panna ingredients per your desire or expected serving preferences:
For Pressure Cooking:
• 1 raw Mango (medium or large size)
• 2 cups of water
Other Ingredients for Panna:
• 3 tablespoons mint leaves
• ½ tsp cardamom powder
• ½ tsp pepper powder
• ¼ cup sugar
• ½ tsp cumin powder
• ¾ tsp salt (preferably black salt)
For Serving:
• Ice cubes
• 2-3 cups cold water
Easy Instructions to Make Aam ka Pana
About to start making the recipe? Hold on and have a few moments to glance at the steps below. We promise the simplified instructions below will help you make a panna that ticks all the right boxes:
Step 1: Prepping up the Raw Mango
Select a green raw mango to add a tart flavour to the aam panna. Wash it thoroughly with water to remove all the impurities. Then, take a pressure cooker and add 2 cups of water, followed by the raw mango or ‘kairi.’ Ensure you have taken enough water to submerge it. Boil and pressure cook the raw mango with 4 whistles. Alternatively, you can use a tope or pan to boil the mango. Turn the flame off when its skin turns slender and soft. It will take 10 to 15 minutes. Let the raw mango cool.
Step 2: Extract the Pulp
After the raw mango has cooled, peel its skin and extract the pulp. Remember, the pulp will come off easily, indicating that the mango has boiled appropriately. You can use a spoon to scrape the pulp or give it a light squeeze with your hand. Separate the raw mango skin and seed and keep them aside. Ensure you collect the pulp in a bowl to avoid any mess. Use a hand blender to transform the pulp into a smooth, consistent paste.
Step 3: Add Spices and Flavouring
Now comes the interesting part. After getting the pulp ready in the right consistency, it’s time to add the pulverised, aromatic spices. But first, add sugar to enhance sweetness. Then add cumin powder for an earthy tone and cardamom powder for an extra zest. Give the paste a mix. Then add pepper powder for the spicy tinge and flavour. Lastly, add regular salt or black salt and remix the mixture. Your aam panna concentrate is ready.
Step 4: Dilute and Chill
After the concentrate is ready and carrying a burst of flavours, you must dilute it with cold water. Thus, add some cold water gradually to the mixture and stir well. Let the water blend with the raw mango pulp well. You may taste the panna and adjust the sweetness as you want. When everything looks good, refrigerate the drink for an hour. It helps the flavours blend in the liquid beautifully.
Step 5: Serving it Chilled
When serving, take the aam panna from the refrigerator and pour it in glasses with ice cubes. Then, add fresh mint leaves to the drink and garnish exquisitely. Alternatively, you can decorate the glasses' rims by coating them with sugar or salt before pouring the drink. It enhances the drink's visual appeal, making it look more inviting. If guests come over, use juice glasses to serve this traditional, flavourful drink.
Wrapping Things Up
So, follow the instructions mentioned the next time you wish to make a fresh aam panna. Keep all the ingredients ready when making the recipe so you can complete the preparation in time. This recipe has been passed down generations and will always offer you relief from soaring temperatures. It is so simple that you can enjoy making it fresh with friends, family, and kids too! So, end the wait and have a glass full of energising and refreshing aam or kairi panna.
FAQs
How long can you store the aam panna concentrate?
Make the concentrate and refrigerate it by storing it in air-tight glass storage jars. It remains edible for upto one or one and a half months. Thus, when you make the kairi panha in summer, you can make it in sufficient quantities to last the entire season.
Is it okay to consume the aam or kairi panna drink daily?
It is absolutely fine to consume the drink daily. It has no side effects as it is made from natural ingredients and does not include chemical preservatives. However, consumption in moderation is suggested.
Does aam panna cause acidity?
Aam panna is rich in fibre and other essential nutrients and minerals. It improves bowel movement and includes various cooling properties. Thus, it does not cause any acidity problems.
