Aam Panna- Raw mango cooler is an integral part of Indian cuisine.Raw green mangoes are tangy and sour.Yet the transform to a wonderful concentrate which can be made sour to extra sweet depending on your taste.
Nostalgia of mangoes and Summer vacations
This recipe always reminds me of summer fun.We had a great time plucking mangoes at home when they were in season.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,but the recipe remains close to my heart.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 each week.
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.
Note: Please remember to store it in fridge once bottled.
Scroll below to read the recipe of Aam panna
Aam panna or kacchi keri (raw green mango sherbet) is a quintessential summer drink.
Ingredients
- 500gms (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
Instructions
- 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.
Notes
Note: You can also use raw sugar if jaggery is not available.However,jaggery increases iron content of the drink.
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Will try dear...looks nice
Sure do try and let us know the feedback.
Can we boil instead of steaming
Yes,just boil with minimal water