When it comes to summer entertaining, I am all about make-ahead, quick and simple beverages. Yes, I am talking about summertime drinks that are quick to pull together with minimal effort. And that’s the reason I love making this delicious summer coolant- aam ka Panna!
With just 7 ingredients, you can whip up this aam ka Panna drink in no time at all! Refreshing, sweet, and super easy to make!
Summer is in full swing here, and that gives me plenty of reasons to whip up this classic Aam ka Panna. Classics like this never fade out of style!
Growing up, of all the fun summer drinks, Aam ka Panna was far more refreshing than a tall glass of smoothie.
This Panna will not only quench your thirst but also keep you hydrated and save you from the scorching heat of summer.
What is Aam ka Panna?
In this phrase- Aam ka Panna; Aam translates to mangoes and Panna means a tangy drink. Combined, it means- ‘A tangy beverage prepared with mangoes.’
Other names for aam ka Panna are-
- Kacche aam ka Panna
- Kairi ka Panna,
- Aam Jhora
- Keri no Panno (Baflo)
Health Benefits of Aam ka Panna!
In India, it is recommended to drink Aam ka Panna during summers because of its cooling property that helps normalize the body temperature – all thanks to mint.
Throughout the summers include mint in your diet, as mint has several potential health benefits like-
- anti-inflammatory properties
- Aids digestion
- flush out all the toxins from the body
Likewise, raw mangoes, too, have many medicinal properties. For starters, it protects you from the intense heat and dehydration, aids digestion, boosts immunity, and is a rich source of vitamin A, E, C, pectin, and folate.
Therefore, my way of beating the summer heat is to grab the fresh fruits when they are in season and whip up healthy and delicious summer coolers from seasonal fruits like mangoes, watermelon, strawberries, pineapple, peaches, and more.
What makes this Aam ka Panna so good for you?
Raw mangoes and a few pantry staples is all you need to make this delicious drink. Here’s what you’ll need-
» Raw Mango – the star ingredient. It’s a warm-weather fruit, so grab the kaccha aam ( raw mango) at its peak like early April- May. After that, the mangoes start to ripen and turn from green to a deep, golden yellow fruit.
» Jaggery – to sweeten things up. The sweet taste of jaggery will help lighten the bitter taste of the raw mangoes.
» Roasted Cumin seeds + Rock salt – the flavor squad.
» Black peppercorns – just a little to spice things up.
» Water – to dilute Aam ka Panna.
» Fresh Mint leaves – a must-have. It deepens the flavor of Amm ka Panna.
How to make Aam ka Panna?
1. Rinse the mangos under tap water. Gently rub them with your hands to remove any debris or deposits. Set aside. Add 1.5 cups of water to the Instant Pot insert. Add the rinsed mangoes to the insert.
2. Place the lid on the Instant Pot. Seal and secure. Press the ‘Pressure cook button’ and cook on high pressure for 10 minutes. Make sure the venting knob is in the sealing position.
3. Allow the pressure to release naturally. Once the pin drops, carefully open the Instant Pot. After the mangoes are boiled, they will lose their vibrant, rich green color and may not look pleasing, and that’s absolutely fine.
4. Remove the mangoes from the boiled water and immersing them in ice-cold water to stop the cooking process altogether.
5. Once the mangoes are comfortable to touch, peel the outer skin of the mangoes.
6. Use a spoon to scoop out the pulp from the boiled mangoes.
7. Scrape off the seed and remove all the remaining pulp. t
8. Save the pulp.
9. Transfer the cooled pulp to a blender.
10. Add jaggery.
11. Blend until smooth.
12. Pour in 4.5 cups of water and blend until thoroughly combined.
13. Pass the pureed aam ka Panna through a fine-mesh strainer.
14. Strain through the strainer, pressing to extract all the mango liquid into the bowl. Discard the mango fibers.
15. Add fresh mint leaves to a blender. Pour in 1/2 cup of water and blend until smooth.
16. Pass the mint puree through a fine-mesh strainer into the previously strained aam ka Panna. Discard the leftovers.
17. Isn’t that a beautiful color? Jaggery lends a beautiful caramel-golden shade to this drink.
18. Time to spice up our drink. Add rock salt, black pepper, and roasted cumin seeds to the pureed aam ka Panna.
19. Mix until thoroughly combined.
20. Seal the container and transfer it to the fridge to chill.
Cooking tips to make the best Aam ka Panna Recipe
» For this Panna recipe, always choose the raw mangoes that are firm and dark green in color. Dark-colored mangoes are tasty and lend a sweet, tangy flavor to this drink.
» This recipe uses 3 large mangoes. You can use 6-7 medium raw mangoes instead.
» The tangy taste of this drink depends on how sour the mangoes are. If your aam ka Panna is not tangy, add a tablespoon of lemon juice to it.
» To save time, you can pulse the mint leaves along with mango pulp + jaggery mixture.
» To avoid the raw mango fibers from going into your mouth, you can pass the Aam ka Panna through a fine-mesh strainer.
» Adjust the water consistency to your liking. If you like your aam ka Panna thick, reduce the water quantity to 4 cups.
» Aam ka Panna stores well for a week in the refrigerator in an airtight container.
Now for some faq’s
» Can you boil mangoes in the traditional pressure cooker?
Absolutely! Mangoes can be boiled in many other ways.
- One of them is to boil on a stovetop in an open pan.
- To speed up the process – another method would be to pressure cook mangoes for 2-3 whistles until soft and tender.
- Or mangoes can be cooked in the microwave too. Place large mangoes in a microwave bowl. Fill with water and micro on HIGH for 10-12 minutes or until its soft. Later peel the skin and follow the recipe below.
- For medium-sized mangoes, micro on HIGH for 6-7 minutes or until soft.
» What can you use instead of jaggery?
For a healthier version, I have used crushed/powdered jaggery as it blends easily when pulsed with the Panna.
But if you have no jaggery on hand, you can substitute it with sugar.
Or you can swap jaggery for dates. Soak 3/4 cup dates in water for 40 minutes.
After the resting time, discard the water. Transfer the soaked dates to a blender, puree until smooth. Pass this mixture through a fine-mesh strainer. Use it in Aam ka Panna.
» Should you peel the mangoes for Aam ka Panna?
It’s entirely up to you!
I prefer to boil the mangoes with the skin on. This way-
- the juicy pulp is intact, and
- the skin adds a little extra flavor too.
But there is no right or wrong way of doing it. Some of you may feel just the opposite that peeling is better – and that’s fine. Choose whatever option appeals to you the most.
To save time, you can peel- n-chop the raw mangoes. Then boil them in water. Either way, Aam ka Panna will taste amazing!
I am sure you are going to love this delicious Aam ka Panna!
Let me know in the comments when you make it. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
CRAVING FOR MORE, TRY MY OTHER Summer beverages –
Aam ka panna
INGREDIENTS
- 3 big Raw Mango
- ¾ cup Jaggery or Sugar
- 2 teaspoons Roasted cumin seeds
- 1 tablespoon Rock salt kala namak
- ½ teaspoon Coarsely crushed black peppercorns optional
- 5 cups Water
- ½ cup Fresh Mint leaves
INSTRUCTIONS
- Rinse the mangos under tap water. Gently rub them with your hands to remove any debris or deposits. Set aside. Add 1.5 cups of water to the Instant Pot insert. Add the rinsed mangoes to the insert.
- Place the lid on the Instant Pot. Seal and secure. Press the ‘Pressure cook button’ and cook on high pressure for 10 minutes. Make sure the venting knob is in the sealing position.
- Allow the pressure to release naturally. Once the pin drops, carefully open the Instant Pot. After the mangoes are boiled, they will lose their vibrant, rich green color and may not look pleasing, and that’s absolutely fine.
- Remove the mangoes from the boiled water and immersing them in ice-cold water to stop the cooking process altogether.
- Once the mangoes are comfortable to touch, peel the outer skin of the mangoes.
- Use a spoon to scoop out the pulp from the boiled mangoes. Scrape off the seed and remove all the remaining pulp. Save the pulp.
- Transfer the cooled pulp to a blender. Add jaggery. Blend until smooth.
- Pour in 4.5 cups of water and blend until thoroughly combined.
- Pass the pureed aam ka Panna through a fine-mesh strainer.
- Strain through the strainer, pressing to extract all the mango liquid into the bowl. Discard the mango fibers.
- Add fresh mint leaves to a blender. Pour in 1/2 cup of water and blend until smooth.
- Pass the mint puree through a fine-mesh strainer into the previously strained aam ka Panna. Discard the leftovers.
- Time to spice up our Aam ka Panna. Add rock salt, black pepper, and roasted cumin seeds to the pureed aam ka Panna.
- Mix until thoroughly combined. Seal the container and transfer it to the fridge to chill.
- Add ice to the Aam ka Panna and serve choilledgarnished with mint leaves.
Nidhi says
Tried it and it’s very good. Thank you!
Ruchi says
My pleasure. 😊
Surabhi Gangani says
why mango will leave color while boiling??
Ruchi says
Because of overcooking. Mango skin turns olive in color because they are overcooked/boiled. Since here in this recipe, the skin is discarded so no worries. But if I were to retain the green color, I would follow the green leafy vegetable method – blanch followed by shock treatment.
Hope this helps!