Aam Panna or Raw Mango Drink

Aam Panna or Raw Mango Drink

This is the 18th post for #BlogchatterA2Z 2021 powered by Blogchatter. R is for Raw Mango. Mangoes have just entered the market. I have raw mangoes growing in my garden. I picked up two; one for Aam Panna and the other to make my favourite mango rice. Today, I made Aam Panna or Raw Mango Drink .

Aam Panna is ideal to guard you against a sun-stroke. Make the puree and refrigerate it and whenever you are thirsty, add some chilled water and ice and your Aam Panna is ready. It is a very refreshing summer cooler made from boiled raw mango. Aam Panna is very easy to make; Blend mango pulp along with the salt, black salt, sugar, mint leaves and cumin powder water to a smooth paste. Some people may strain the pulp through a colander but I do not like to do that or check the recipe here.

How to make Aam Panna or Raw Mango Drink

INGREDIENTS:

1 medium-sized green raw mango

Salt to taste

1 small cup of Sugar

Black salt to taste

1 tbsp roasted cumin powder

Chilled water

1 tbsp Mint leaves

Icecubes

 

METHOD

Wash the mango and pressure cook it in 4 cups of water for up to 5 whistles. You can also boil it in a pan till it is soft, but I find this faster. My mom used to roast it on the coal angithi.

Open the cooker and once the mango has cooled, remove the skin and scrape and collect the gooey pulp with the help of a spoon.

I prefer using fresh cumin powder, as the aroma of fresh cumin powder is intoxicating. It is very easy to make. Just dry roast the cumin seeds on a hot griddle for a minute or two and with the help of a rolling pin, u can powder it easily. Believe me, it is worth a try.

You can use jaggery or demerara sugar instead of regular sugar. I usually use Demerara sugar but the colour changes and I wanted the natural colour of Aam Panna to show in the pictures.

Aam Panna or Raw Mango Drink

Blend mango pulp along with the salt, black salt, sugar, mint leaves and cumin powder water to a smooth paste. Some people may strain the pulp through a colander, but I don’t do that.

To serve the drink: take a tall glass pour 2 tbsp of the mango puree and pour in chilled water. Add ice cubes and garnish with fresh mint leaves.

I will keep adding other flavours so keep watching this space.

My previous posts for #BlogchatterA2Z are Andhra Pachi Tomato Pachadi, Bourbon Cream Pudding, 5 reasons to use cast iron utensils, Egg Dosa How to Make Fajitas, My First Visit to Goa Healthy Garlicky Potato Wedges, Mango Mint Iced Tea, Travelogue on Kashmir, Tomato Pappu, How to grow marigolds from dry flowers, How to make Nalleru Pachadi, No-cook Oreo Rosogulla Cream Pudding. Pineapple Chicken Curry. and Crusty Kale Mushroom Quiche Cups.