Aam panna Recipe | Kachi kairi ka panna | How to make aam ka panna at home| Homemade kachi kairi ka panna| Recipe of Aam panna

Aam panna Recipe | Kachi kairi ka panna is gluten free, Vegan, lipsmacking good Indian summer cooler from the treasure trove of our ancestors. Here Aam means mango and panna is a revitalizing drink to beat the intense summer heat.

Our traditional summer cooler Aam Panna is tasty, tangy and  refreshing.

Last Summer we thoroughly enjoyed Aam panna popsicles. In addition to that,  please do try following cool summer drinks from my collection mentioned below –

Tarbooj panna/watermelon panna

Ragi almond cooler

Sol kadhi

Flavoured kokum sharbat

Tadgola/iceapple/nungu cooler

The best summer cooler, Aam panna Recipe | Kachi kairi ka panna

A very appetizing and refreshing drink preparation using raw mango/Kachi Kairi, is one of the best summer coolers I have ever had.

Panna is best known for its heat resistant properties. Therefore, it gives much respite from intense summer heat in summer’s, specially in Northern parts of india.

In other words, this will make you forget other chilled beverage like colas, Pepsi or any other fizzy drink.

Being the favourite of every age group in every household it’s a must try recipe during Summer season.

What ingredients go into making Aam panna?

The main ingredient required to make this is good quality kachi kairi or raw green mango.

However, few other spices like black salt, sugar/jaggery, roasted cumin powder, cardamom powder and saffron are added to enhance the flavor of Aam Panna.

Like always, I have made a concentrated pulp of Aam Panna which can be stored in the refrigerator for months, letting you enjoy chilled Aam Panna throughout the year.

Making Aam Panna in 2 ways

Steaming or boiling method :

In many Western parts of India, it’s made by steaming or boiling the unripe mangoes, till they become soft and pulpy. After that this pulp is mixed with sugar/Jaggery and some common spices.

Roasting unripe mangoes :

While in Northern parts of India the method to make Aam Panna is followed by roasting the mangoes on Sigri or directly charred on the flame.

Mangoes are roasted till they turn soft and pulpy and later on this pulp is mixed with sugar/Jaggery and some common spices.

Is there any difference in taste between these two methods?

Yes certainly. The roasted mangoes have a smoky flavour while the other one won’t. However both taste good but if you ask me, I love steamed version the most.

However both ways it tastes good and you can choose the version you find easy to make.

Step by step instructions and pictorial presentation to make Aam panna

To begin with, take a pressure cooker, into it add cleaned and washed unripe mangoes and enough water.

Pressure cook it on high flame first for upto 2 whistles and then lower the flame.

Let it cook on slow flame for about 5 to 7 minutes. Once the steam escapes and pressure is released remove in a bowl and cool down the cooked mangoes completely.

Peel the mangoes and extract the soft pulp out of it with the help of a big spoon. Discard the peels.

Put this pulp into a mixer jar or blend the pulp with a hand blender. Make sure you have a very smooth paste, If you wish you can add 2-3 tsp of water at this stage.

Transfer this blended pulp into a pan. Swtich on the flame and add jaggery and keep stirring on medium flame till jaggery is dissolve fully.

Next, mix black salt, roasted cumin powder, cardamom powder and saffron. Stir it very well and allow it to cool completely.

Once cool, store this concentrated pulp in a air tight glass jar and transfer it to fridge.

To serve..

In a glass take 2-3 tsp of concentrated pulp, to this add few ice cubes, few chopped mint leaves and chilled water. Give a gentle stir. Sprinkle some saffron strands over and serve chilled.

Notes :

The final colour of Aam Panna depends upon the sweetener used in the recipe.

For instance, the color of my panna is bit dark, as I have added jaggery here. You may use sugar by replacing jaggery.

Recipe card :

Aam panna Recipe | Kachi kairi ka panna

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Aam panna Recipe | Kachi kairi ka panna is lipsmacking good Indian summer cooler. It is vegan+gluten-free, tasty, tangy, refreshing, digestive, appetite booster and nutritious.

Author: Lata Lala

Recipe type: Drinks

Cuisine: Indian

Serves: 6

Ingredients

• Medium size raw mangoes/green mangoes - 3
• Jaggery/sugar/powdered sugar - 3-4 tbsp
• Black salt - ½ tsp
• Cardamom powder 1 tsp
• Saffron strands 10 to 12
• Mint leaves - few
• Roasted cumin seeds powder - 1 tbsp
• Ice cubes as required
• Chilled water - 2 glasses or more or less

Instructions

1. To begin with, take a pressure cooker, into it add cleaned and washed unripe mangoes and enough water.
2. Pressure cook it on high flame first for upto 2 whistles and then lower the flame.
3. Let it cook on slow flame for about 5 to 7 minutes.
4. Once the steam escapes and pressure is released remove in a bowl and cool down the cooked mangoes completely.
5. Peel the mangoes and extract the soft pulp out of it with the help of a big spoon.
6. Discard the peels.
7. Put this pulp into a mixer jar or blend the pulp with a hand blender. Make sure you have a very smooth paste, If you wish you can add 2-3 tsp of water at this stage.
8. Transfer this blended pulp into a pan. Swtich on the flame and add jaggery and keep stirring on medium flame till jaggery is dissolve fully.
9. Next, mix black salt, roasted cumin powder, cardamom powder and saffron. Stir it very well and allow it to cool completely.
10. Once cool, store this concentrated pulp in a air tight glass jar and transfer it to fridge.
11. To serve..
12. In a glass take 2-3 tsp of concentrated pulp, to this add few ice cubes, few chopped mint leaves and chilled water. Give a gentle stir. Sprinkle some saffron strands over and serve chilled.

Notes

The final colour of Aam Panna depends upon the sweetener used in the recipe.

For instance, the color of my panna is bit dark as I have added jaggery here.
You may use sugar by replacing jaggery.

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