Aam ka Panna/Kairi panha is a raw mango cooler. It is an integral part of North Indian summer. Raw green mangoes are tangy and sour. Yet they transform to a wonderful concentrate which can be made sour to extra sweet depending on your taste. Traditional aam panna recipe will always leave you refreshed. It is something which completes my summer since childhood. Perfect mix of salt, sugar and tangy flavor. Move over colas, here is a drink you will enjoy and look forward to, each summer.
Is aam panna healthy?
Yes, mangoes are the king of fruits. They are a great source of Vitamin A,B1,B2 & C.
Is Mango good for liver?
Yes, great for detox. Great for increasing liver and gall bladder functions.
Nostalgia of mangoes and Summer vacations
This recipe always reminds me of summer fun. Sadly, we value childhood only as adults. We had a great time plucking mangoes at home. Even when we would go to my grandpa's place. We would also pluck it all afternoon. Later mum or aunts, would take turns to make this aam panha recipe each week.
This is a great recipe to use the green mangoes falling off our trees sometimes due to wind or due to parrots. Now those days are gone. Yet, the recipe remains close to my heart.
Mom made loads of this for me when I was at hostel too. It helped me survive the heat of the hinterland and get some touch of motherly love. This recipe is as close to my heart as much as mangoes are.
Hope you relish this as much as I do. It instantly cools the system.
Panha has pudina/mint in it. Nothing makes summer more special. Stop the cola, have a cold pudina aam panna instead on a hot summer afternoon.
Note: Please remember to store mango panna in fridge once bottled.
What can be made from raw mango?
Apart from panna drink, we use raw mango to make many dishes.
- Dried raw mango seeds for that tangy awesome amchur. Add a spoonful to curries.
- You can also use it to make our traditional pickles and chutneys which can be both sweet and savory.
- If you have a sweet tooth, shredded Gujarati chunda, or cut launji/mango chutney never disappoints.
- Sour traditional mango pickles are a must in many regional cuisine. Be it traditional mango pickle,Sindhi style mango chickpea pickle,mango-ginger pickle Andhra style or mango garlic pickle.
- Use them in main course dishes for dishes like raw mango rice. You may added it to dal and rasam too.
- Add it to make any sprout salad.
- Shredded mango also tastes great in Bhelpuri
How to make aam panna concentrate?
Scroll below for aam panna recipe
Aam Panna- Raw mango cooler
- 500 gms 1/2 kg raw mangoes/hara aam/ keri (yields 350 gram pulp)
- 100 grams jaggery/gur
- 1/2 tsp cardamom powder/elaichi
- 1/2 tsp cumin seeds/jeera
- 1/2 tsp black pepper powder/pisi huyi kali mirch
- 1/2 cup of fresh mint leaves/pudina
- 2-3 tbsp. lemon juice/neebu ras optional
- Rock salt as per taste/kala namak
- Steam mangoes for 25-30 minutes till they completely become mushy.
- Peel them once cooled.
- Mix spices,jaggery,salt and blend into a smooth puree.
- Filter it through a sieve
- Store in a dry glass bottle in a refrigerator.
- Mix 2 tbsp of aam panna in a glass of water and serve with ice cubes.
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