One of the most popular summer drinks is the Aam Panna. It is also known as Kairi Panha or Aam Jhora. In Bengali term, it’s called “আম পানা.” This refreshing Indian beverage is made with raw mangoes and some Indian spices for additional flavors.
Aam Panna is primarily prevalent in northern and western parts of India. In this recipe article, you can learn how to make Aam Panna concentrate first and make the Aam Panna Drink from it. The Aam Panna concentrate stays suitable for a few months in the fridge.
There are many different ways to make this refreshing Kairi Panha, and the most exciting thing is that each process is perfect. It depends on you that which method you choose. Here is something like:
Steaming or boiling mango
In this method, we cooked the raw mangoes with water until they become soft and pulpy. You can also boil or pressure cook the mangoes. After that, we need to add sugar, spices, and the required amount of salt. If you noticed, Gujarat and Maharastra are widely used this process to make Aam Panna.
In this method, mangoes are roasted on an open flame like stovetop or charcoal till the pulp is softened and cooked. Then we need to collect the mango pulp and mixed it with sugar and spices. This process is most prevalent in northern parts of India, especially in Kolkata.
Aam Panna Recipe with Step by Step Image
To make Aam Panna, we need raw and tenderized mangoes. So first, peel the skin of mangoes with a peeler.
Then cut and separate the mango flesh from its seeds. You can use a sharp knife to do this, but be careful about your hands.
Heat a wok in medium flame and add all the mango flesh into it.
Add 200 ml of water along with 1 tsp of salt into it and start cooking.
You can get a better result if you cook it on low flame with a cover lid. The flavour of raw mango will remain the same in this process.
Cook until the mangoes become a very soft and pulpy texture.
Then turn off the heat and let it come to room temperature.
After that, transfer all the mango pulp into a mixer grinder and make a very smooth paste.
Now heat a wok again and add 500 grams of sugar into it.
Add 100 ml of water and start boiling at low temperature.
When the sugar is dissolved completely, add 2-3 tbsp of jaggery into the wok and continue the cooking process until the whole thing becomes a little thicker and syrup consistency.
Now add the mango pulp mixture into the wok and stir well. Make sure the syrup and mango mixture mixed well.
Add cumin powder into the mixture. I want to suggest you add roasted cumin powder for a traditional aroma.
Add 1 tbsp of black salt into it. It is compulsory for this Aam Panna.
Cook them in medium heat for about 5-10 minutes more.
Strain them to get a smooth texture.
Now your homemade Aam Panna concentrate is ready. You can store it in a sterilized bottle for about one month in a refrigerator.
Take a long glass and fill it with 3-4 ice cubes.
Pour the mango concentrate into about 40% of the glass.
In the remaining part of the glass, fill with chilled water.
Mix everything well with a spoon and serve it immediately.
Related Drinks You May Like:
Holiday Cocktail Ideas
Homemade Juice Recipes
Summer Drink Ideas
Fruit Cocktail Recipes
Banana Lassi Recipe
Virgin Mojito Recipe
Holiday Coffee Ideas
Mojito Pitcher Recipes
Thanksgiving Cocktail Ideas
Orange Juice Recipe
Keto Coffee Recipes
To prepare Mano Pulp
- 1 kg Mango raw
- 500 ml Water
- 1 tsp Salt
To making Aam Panna Concentrate
- 500 grams Sugar
- 3 tbsp Jaggery
- 100 ml Water
- 1 tbsp Cumin Powder
- 1 tbsp Black Salt
To make Aam Panna Drink
- 4 nos. Ice Cubes
- 2 nos. Mint Leaves
- Water as per requirement
Making Mango Pulp in Boiling Process
- At first, peel the skin of raw mangoes and separate the flesh from the seed with the help of a knife.
- Heat a wok in medium heat and add all the mangoes.
- Add the required amount of water along with salt and cook until the mangoes are soft and pulpy.
- Now we need to cool down the mangoes entirely and grind them into a very smooth paste.
Making Mango Concentrate
- Heat a wok with 500 grams of sugar.
- Add 100 ml of water and start boiling.
- When the sugar is wholly dissolved, add the required amount of jaggery in the wok.
- Cook them until the consistency of syrup become a little thicker.
- Now add the mango pulp paste and mix it well.
- Add 1 tbsp of cumin powder along with 1 tbsp of black salt.
- You can also add 1 tsp of roasted fennel seeds powder to enhance the taste, but it's not compulsory.
- Cook everything well for atleast 5-10 minutes more.
- Now turn off the heat and let them cook at room temperature.
- You can use a strainer to strain the mango concentrate and store it in an airtight bottle.
- It can be store in a refrigerator for about one month.
Making Aam Panna Drink
- Take a glass and fill it with 4-5 ice cubes.
- Pour the mango concentrate into the glass about 40-50%.
- Add water to fill the glass.
- Mix them with a spoon and serve the most popular Aam Panna. You can also garnish it with some fresh mint leaves.
Tips for making aam ka panna
- Always use raw mangoes for the best taste. The mango has to be tart and sour.
- You can also add some mint leaves to the mixer-grinder. It causes some different refreshing taste and also makes it green in colour.
- You can skip the sugar and use jaggery instead. It also tastes great, but the choice is yours.
- Sterilized the bottle before store the mango concentrate to increase the self-life of it.
- You can separately make the special spice powder for aam ka panna. Just add it before serving as per your need.
If you like this article about Aam Panna Recipe, please share this with your friends on Facebook, Twitter, and Pinterest. Also, you can subscribe to my blog to get all the latest articles first on your mobile.
SHARING IS CARING!
Did you like this recipe and make it later at home? SAVE this pin to your favorite board on Pinterest!