Aam Panna


aam panna

A cool and tangy mango drink with a dash of rock salt and mint, ideal for refreshing during fasting days!



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45 Mins

7 Ingredients


400 grams unripe green mangoes (about 2 medium)

2 tsp sendha namak

2 cups water - for pressure cooking

1.5 cups jaggery powder

1 tsp cardomom powder

1/4 tsp black pepper powder or crushed black pepper (optional)

1 tsp roasted cumin powder


Place the mangoes in a 2-litre pressure cooker. Add 2 cups of water.

Pressure cook for 2 whistles on medium flame or for about 8 to 10 minutes.

The mangoes would have become soft. The peels would have separated if the mangoes were cooked well.

Gently pour the contents of the cooker into a fine strainer. Place a bowl underneath. Do not discard the water. Use this water to make aam panna drink.

Let the mangoes cool at room temperature. Place them in a bowl. After cooking the raw mangoes, the peel comes off easily. With a sharp-edged spoon or knife scrape and remove the cooked mango pulp directly in the bowl.

Collect the cooked mango pulp in a bowl. Discard the peels.

Now add jaggery.

Add cardamom powder, roasted cumin powder, sendha namak, crushed black pepper, or pepper powder. Mix very well. You could also use a blender or hand churner to blend the aam panna syrup.

Pour the aam panna syrup into a clean glass bottle or jar. Store the bottle or jar in the fridge.

While serving Aam panna, use 2-3 tbsp of this syrup in a glass of water with ice, mix well, and serve.

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