Aam Panna is a delightful summer drink prepared from green mangoes. It is so refreshing with the sweet and tangy flavors. It is the best summer cooler, a great way to hydrate in the hot summer weather.
Which fruit is your favorite? For me, it’s all about MANGO! And this isn’t a new obsession for me; I grew up eating mangoes all summer, to the point that my mother had to restrain me from eating them. Aren’t fruits healthy, I would ask 😉
This traditional summer cooler, Aam Panna, is made with fresh flavors and aromatic spices like cardamom powder, roasted cumin powder, and black pepper.
This recipe is made from raw green mangoes, which is much different than the other recipes I have shared – Mango Milkshake, Pineapple Mango Salsa, and Mango Shrikhand.
What is Aam Panna?
It’s a summer cooler prepared with green mangoes (called kairi or kacche aam in Hindi) that haven’t ripened yet. It is also called Kacche Aam ka Panna or Kairi ka Panna.
Aam ka Panna translates to – Aam = Mangoes and Panna = tangy drink. So, it is a tangy mango drink.
Aam Panna is prepared in many parts of India. However, each place has its own variation. In Gujarat, this drink is called Keri no Panno or Baflo. In Bihar, it is called Aam Jhora. In Bengal, it is called Aam Pora Shorbot. As you can imagine, this drink is popular all over India.
It’s made during the hot summers when mangoes are in season. During the summer, green mangoes can be found at every Indian grocery store. Choose dark green mangoes that are firm to the touch. Make sure the mangoes are tart as well. Those with flaws or soft spots should be avoided. Likewise, fibrous mangoes should be avoided.
The flavor of Aam Panna is acidic and sweet, with subtle flavors of cardamom, cumin, and black salt.
Health Benefits of Aam Panna
It is always great to have fruits that are in season. Summer and mangoes go hand in hand.
- It is a great source of vitamin C and iron.
- It keeps the body cool and protects it from heatstroke.
- It’s an excellent drink for improving digestion and preventing other stomach problems.
Ingredients you’ll need:
- Green mango: Use unripe raw green mangoes. Choose dark green mangoes that are firm to the touch. Those with flaws or soft spots should be avoided. Likewise, choose the variety of mango that is less fibrous.
- Water: to dilute Aam Panna.
- Sugar: It balances out the flavor of the drink. You can also use jaggery instead of sugar.
- Spices: You’ll need black salt, cardamom powder, roasted cumin powder, and black pepper.
- Garnish: Mint leaves
How to make Aam Panna?
Cooking Green Mangoes
- Rinse the green mangoes in water.
- Add water to the instant pot or the stovetop pressure cooker, place mangoes in it, and pressure cook it high for 8 minutes or 3 whistles. You can also cook the mangoes in a saucepan. (This is the most popular way to boil the mangoes. Some preparations roast the mangoes on an open flame, which adds a wonderful smoky flavor to the drink)
- When the pressure cooker beeps, quick release the pressure manually.
- Let the mangoes cool down.
- Strain and save the pressure-cooked water for later.
Aam Panna Concentrate
- Once mangoes are cooled down, peel the skin and take out the pulp. Using a spoon, scoop out the pulp, scrape the pulp from the side of the seed, and save all the pulp. Discard the seed and skin.
- In a blender, add mango pulp, sugar, cardamom powder, black salt, cumin powder, and black pepper, and blend it until smooth.
- Aam Panna concentrate is ready. You can store the Aam Panna concentrate and prepare the panna later by adding water too.
Making Aam Panna
- In a glass, add ice cubes, 3 tablespoons of Aam Panna concentrate, and add saved water or chilled water. Mix it well.
- Garnish with mint leaves and serve.
Tips to make Perfect Aam ka Panna
- Mangoes: Fibrous mangoes should be avoided. Use unripe tart mangoes to make panna.
- Sugar: You can use jaggery or coconut sugar in this recipe too. The Aam Panna taste will vary based on the sugar you use.
- Straining: You can strain the Aam ka Panna mixture through a fine-mesh strainer to keep the green mango fibers out of your tongue.
- Storing: In an airtight container, Aam ka Panna will keep for a week in the refrigerator. You can freeze the Aam Panna concentrate for up to 3 months.
Yes, you can. Pressure cook for 3 whistles. You can also cook the mangoes in a large saucepan.
Yes, you can use jaggery or other sugar variations. The taste of the Aam Panna will vary based on the sugar used.
It is totally up to you. I prefer not to peel the skin of the mangoes before cooking. It comes off easily after they are cooked.
More Delicious Indian Beverages you will love:
- Strawberry Lassi
- Masala Chai
- Thandai
- Mango Lassi
- Fig Banana Smoothie
- Masala Chaas (Indian Spiced Buttermilk)
- How to make Cold Coffee
Aam Panna Recipe
Ingredients
- 2 Green mangoes, unripe dark green mangoes
- 2 cups Water
- 2 cup Sugar, or jaggery
- 1 teaspoon Cardamom powder (Elaichi)
- 2 teaspoon Black salt
- 1/2 teaspoon Roasted Cumin Powder
- 1/4 teaspoon Black Pepper
- Mint leaves, for garnish
Instructions
Cooking Green Mangoes
- Rinse the green mangoes in water.
- Add water to the instant pot, place mangoes in it, and pressure cook on high for 8 minutes (or for 3 whistles in a stovetop pressure cooker)
- When the instant pot beeps, quick release the pressure manually. Let the mangoes cool down.
- Strain and save the pressure cooked water for later.
Aam Panna Concentrate
- Once mangoes are cooled down, peel the skin and take out the pulp. Using a spoon, scoop out the pulp, scrape the pulp from the side of the seed and save all the pulp. Discard the seed and skin.
- In a blender, add mango pulp, sugar, cardamom powder, black salt, cumin powder, black pepper, and blend it until smooth.
- Aam panna concentrate is ready.
Making Aam Panna
- In a glass add ice cubes, 3 tablespoons of Aam Panna concentrate, and add water that was saved or chilled water. Mix it well.
- Garnish with mint leaves and serve.
