A famous Indian Summer Drink, this Aam Panna is a cooling drink made with Raw mangos, sugar, spices, mint, and ginger.
It is sweet, tangy, and a great way to hydrate in the hot summer weather. This mango drink is vegan, gluten-free, and bursting with beautiful flavors.
You can make it in an instant pot or a traditional pressure cooker. This Aam Ka Panna, also called the Kairi Panha recipe is easy to follow. Be sure to watch the video given on the recipe card!
Jump to:
Which is your favorite fruit?
For me, it’s MANGO!
I am obsessed with Mango and love everything Mango. I mean, who can resist them? But, of course, this isn’t a new obsession; I grew up eating mangoes all summer.
Thankfully it’s summer, and they are readily available to satisfy my cravings.
We eat a lot (I mean A LOT) of mangos during summer. Therefore, as much as possible, I incorporate mangos (raw and ripe) in my dishes.
Our favorite Mango recipes are Mango shrikhand, Mango salad dressing, Mango rice, Mango chutney, Mango mojito, mango cake, mango lassi, Mango dal, mango salsa, etc.
So I am here today with yet another mango recipe – Aam Panna
About This Recipe
Aam is the Hindi word for “mango,” Panna roughly translates to “tangy drink.” Aam ka Panna is therefore described as a tangy drink made from mangoes.
It is quite a popular traditional Indian summer beverage made using raw green mangoes, sugar, mint, ginger, and a few spices. It is sweet, tangy, and refreshing and comes together in under 30 minutes.
This vegan and gluten-free Kairi panha drink is prepared in many parts of India, but each region’s version differs slightly.
It is called Aam Ka Panna or Kairi Ka Panna in North India, Kachi Kairi nu sharbat In Gujarat, Aam Jhora in Madhya Pradesh, and Aam Pora Shorbot in West Bengal.
It is prepared during the summer when green mangoes are in abundance.
This drink has lots of health benefits.
The heat-resistant properties of green mangoes prevent the body from getting heatstroke in summer. In addition, it is a great drink to improve digestion, is extremely rich in vitamin C and iron, and contains vitamins, minerals, and electrolytes.
This aam panna syrup can be made and refrigerated for extended storage. You can easily make the syrup in bulk by increasing the recipe ingredients. The recipe can be doubled or tripled per your needs.
Once your aam panna syrup is ready, you can make a drink quickly.
This Aam Panna
- is quick, easy to make, and perfect for beating the heat
- can be refrigerated for days
- can be easily customized
- a great alternative to store-bought juice, sodas, and other processed drinks
- is great for summer parties and get-togethers
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Raw Mangos (Green Mangos) – Green mangoes are available in any Indian grocery store during the summer. Get the unripe green mangoes that are dark green and firm to the touch. Also, makes sure that the mangoes are tart. Avoid the ones that have blemishes or soft patches. Avoid fibrous mangoes.
- Sugar – To balance the tart flavors from the war mangos. You can adjust the amount of sugar, depending on how sweet you want the aam panna to be. You can use brown sugar or Jaggery instead of sugar for a healthier version.
- Black peppercorns – Add some black pepper powder to spice up the drink.
- Cumin seeds – Gives earthy flavors to the drink. It also aids digestion and adds to the overall health benefits of this drink.
- Fennel seeds: Fennel seeds have cooling properties.
- Black salt: This type of salt has a distinct sulfuric flavor. It is used to enhance the taste of the drink. We are also using regular salt with black salt.
- Mint – to give it a refreshing and cooling effect. They also add a subtle minty flavor to the drink.
- Ginger and green chili: These enhance the flavors of this drink. Ginger aids in digestion and adds health benefits. We use only one chili, so don’t worry; it won’t be spicy.
- Water & Ice Cubes: Water dilutes the Aam Panna syrup, making it a drinkable consistency. You can use club soda or sparkling water instead of regular water. Ice cubes are added to the drink to make it cold and refreshing.
- Garnishing: To add the perfect savory accompaniment and make the drink look fancy, I applied lime juice to the rim and dipped my glass rims into the salt and chili powder mixture.
Step-by-step process
Step No. 1 – Cook the mangos
- Take all the peeled mangos in a container.
- Add one cup of water to the container.
Method no. 1 – Cooking mangos in stove top pressure cooker
- Add 2 cups of water to a stovetop pressure cooker.
- Place the mango container in it and cover the pressure cooker. Take 4 to 5 whistles. Let the pressure cooker cool down. Next, open the pressure cooker, remove the Mango, and let them cool down.
Method no.2 – Cooking mangos in Instant Pot (Electric pressure cooker)
- Add 2 cups of water to the instant pot, place a container filled with mangoes, and pressure cook on high for 10 minutes.
- When the instant pot beeps, let the pressure release naturally. Open the instant pot, remove the mangos, and let them cool down.
Step 2 – Roast the spices
- While the mangos are cooking and cooling down, let’s roast the spices.
- Take fennel seeds, cumin seeds, and black peppercorn in a pan. On a slow flame, dry roast everything until slightly color changes and is fragrant. It will take about three to4 minutes. Make sure the flame is on low.
- Let the roasted spices cool down. Keep it aside.
Step – 3 Aam Panna Concentrate (syrup)
- Once mangoes are cooled down, take out the pulp. Using a knife, take out the pulp, scrape the pulp from the side of the seed, and save all the pulp. Discard the seed.
- In a blender, add mango pulp, salt, black salt, green chili, ginger, mint leaves, roasted cumin seed, black pepper, and fennel seeds, and blend it until smooth.
- Using a strainer, strain this mixture in a bowl. Keep it aside.
- Take sugar and 1 cup of water in a pot.
- On a medium flame, the sugar melt. Once the sugar is melted and starts bubbling, add the strained mango mixture. Stir everything very well.
- Cook everything for 5 minutes on medium flame, stirring occasionally.
- Aam panna concentrate is ready.
- Let it cool down completely.
- Store this concentrate in a clean and dry bottle in the fridge until you are ready to use. This syrup will stay good for up to a month in the refrigerator.
Step – 4 Make a Drink
- Take some salt and chili powder in a small dish. Mix well.
- Wet the rim of the glass by rubbing a wedge of lime around the edge of the glass. I usually take a wedge of lime and use a knife to cut a little slit in the fruit to slide over the rim.
- Dip the rim wet with lime juice into the salt and chili powder, and twist the glass to coat it. Gently shake off any excess.
- Now add some ice cubes in a glass, 2 to 3 tablespoon of the panna syrup, 1 cup of water or sparkling water, and some mint leaves.
- Stir the drink well, and Enjoy!!
- Tip – If you are making Aam panna for a party, take a big beverage dispenser, add ice cubes, aam panna concentrate, lots of mint leaves, and water. Please give it a taste test and adjust it according to your preference.
Notes, pro tips, and quick FAQs
- Use unripe green, tart mangoes. The mangoes have to be sour for the flavor to be correct. Raw mangoes are readily available in Indian stores.
- Avoid using fibrous mangoes.
- For a sweeter taste, you can always add more sweeteners. Or, for tart flavor, reduce the amount of sugar.
- Adding mint leaves to the aam panna concentrate gives a different taste and flavor to the aam panna and makes it more refreshing.
- You can use grated Jaggery instead of sugar. The color of an aam panna made with Jaggery will be light yellow to brownish, depending on the color of Jaggery.
- Peeling the mangoes is optional! You can keep the skin on while cooking the mangoes. Once they are cooked, squeeze the pulp and discard the skin. However, peeling the skin before cooking makes the process very easy.
- If the panna is not very tangy, you can add some lime juice to it.
- You can roast the mangoes instead of boiling them on the stovetop or oven. The smoky flavor will take this drink to the next level.
- Straining the kairi panna syrup is crucial to keep the green mango fibers out of your tongue.
The aam panna syrup made from raw mangoes will last for about a month in the refrigerator. You can freeze the Aam Panna concentrate for up to 3 months.
More Drink Recipes
Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.
You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates.
Subscribe to our YouTube Channel for tasty and easy video recipes.
Aam Panna (Indian Raw mango Drink)
Ingredients
(This recipe will make 1200 grams of concentrate and you will be able to make around 25 10 oz. glasses of drink)
- 1200 gram Raw Mango around 3 large raw mangoes (washed and skin peeled)
- 500 gram granulated sugar
- 1 teaspoon regular salt
- 1 tablespoon black salt kala namak
- 1 tablespoon cumin seeds
- 1.5 tablespoon Fennel seeds saunf
- 1 teaspoon black peppercorn
- 1 green chili Optional
- 1 inch ginger washed and skin peeled
- ¾ cup mint leaves
- water and ice for serving
- some salt, red chili powder, lime wedge and few mint leaves for garnishing)
Instructions
Step No. 1 – Cook the mangos
- Take all the peeled mangos in a container.
- Add one cup of water to the container.
Method no. 1 – Cooking mangos in stove top pressure cooker
- Add 2 cups of water to a stovetop pressure cooker.
- Place the mango container in it and cover the pressure cooker. Take 4 to 5 whistles. Let the pressure cooker cool down. Next, open the pressure cooker, remove the Mango from it, and let them cool down.
Method no.2 – Cooking mangos in Instant Pot (Electric pressure cooker)
- Add 2 cups of water to the instant pot, place a container filled with mangoes, and pressure cook on high for 10 minutes.
- When the instant pot beeps, let the pressure release naturally. Open the instant pot, remove the mangos, and let them cool down.
Step 2 – Roast the spices
- While the mangos are cooking and cooling down, let’s roast the spices.
- Take fennel seeds, cumin seeds, and black peppercorn in a pan. On a slow flame, dry roast everything until slightly color changes and is fragrant. It will take about three to4 minutes. Make sure the flame is on low.
- Let the roasted spices cool down. Keep it aside.
Step – 3 Aam Panna Concentrate (syrup)
- Once mangoes are cooled down, take out the pulp. Using a knife, take out the pulp, scrape the pulp from the side of the seed, and save all the pulp. Discard the seed.
- In a blender, add mango pulp, salt, black salt, green chili, ginger, mint leaves, roasted cumin seed, black pepper, and fennel seeds, and blend it until smooth.
- Using a strainer, strain this mixture in a bowl. Keep it aside.
- Take sugar and 1 cup of water in a pot.
- On a medium flame, the sugar melt. Once the sugar is melted and starts bubbling, add the strained mango mixture. Stir everything very well.
- Cook everything for 5 minutes on medium flame, stirring occasionally.
- Aam panna concentrate is ready.
- Let it cool down completely.
- Store this concentrate in a clean and dry bottle in the fridge until you are ready to use. This syrup will stay good for up to a month in the refrigerator.
Step – 4 Make a Drink
- Take some salt and chili powder in a small dish. Mix well.
- Wet the rim of the glass by rubbing a wedge of lime around the edge of the glass. I usually take a wedge of lime and use a knife to cut a little slit in the fruit to slide over the rim.
- Dip the rim wet with lime juice into the salt and chili powder, and twist the glass to coat it. Gently shake off any excess.
- Now add some ice cubes in a glass, 2 to 3 tablespoon of the panna syrup, 1 cup of water or sparkling water, and some mint leaves.
- Stir the drink well, and Enjoy!!
- Tip – If you are making Aam panna for a party, take a big beverage dispenser, add ice cubes, aam panna concentrate, lots of mint leaves, and water. Please give it a taste test and adjust it according to your preference.
Video
Notes
- Use unripe green, tart mangoes. The mangoes have to be sour for the flavor to be correct. Raw mangoes are readily available in Indian stores.
- Avoid using fibrous mangoes.
- For a sweeter taste, you can always add more sweeteners. Or, for tart flavor, reduce the amount of sugar.
- Adding mint leaves to the aam panna concentrate gives a different taste and flavor to the aam panna and makes it more refreshing.
- You can use grated Jaggery instead of sugar. The color of an aam panna made with Jaggery will be light yellow to brownish, depending on the color of Jaggery.
- Peeling the mangoes is optional! You can keep the skin on while cooking the mangoes. Once they are cooked, squeeze the pulp and discard the skin. However, peeling the skin before cooking makes the process very easy.
- If the panna is not very tangy, you can add some lime juice to it.
- You can roast the mangoes instead of boiling them on the stovetop or oven. The smoky flavor will take this drink to the next level.
- Straining the kairi panna syrup is crucial to keep the green mango fibers out of your tongue.
Nutrition
Warm regards,
Dhwani.
Leave a Reply