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Aam Panna
Aam Panna
Summers are all about refreshing drinks. Aam panna is one of the healthiest and tastiest drinks to be consumed.
While the aam panna syrup concentrate does have a decent amount of sugar in it, it is important to remember the preservative power of sugar. The 1:2 ratio of mango pulp to sugar is necessary for keeping the syrup fresh and useable for months after it is made.
Also, remember that just a few spoonful’s of the aam ka panna syrup are all you need to make a tasty, electrolyte-packed beverage to help rehydrate you after a day in the sun.
Aam Panna Recipe
This aam panna syrup can be made and refrigerated for long storage. You can easily make the syrup in bulk by increasing the recipe ingredients proportionally – the recipe can be doubled or tripled per your needs.
- Rinse raw, unripe Amram mangoes in water. Place the mangoes in a 2-litre pressure cooker. Add 2 cups of water.
- Pressure cook for 2 whistles on medium flame, or for about 8 to 10 minutes.
- When the pressure settles down on its own, then remove the lid. The mangoes should now be soft and the peels should have removed themselves most of the way.
- Gently pour the contents of the cooker into a fine mesh strainer. Place a bowl underneath.
- Do not discard the water! Use this water to make your aam panna – it has both flavor and nutrients we don’t want to lose.
- Make sure to use a fine strainer so that the small pulp particles can be collected in the strainer and only the water is strained.
- Let the mangoes cool to room temperature. After cooking, the peels should come off easily.
- With a sharp-edged spoon or a knife scrape and remove the cooked mango pulp directly in the bowl. Scrape from the peels also.
- Collect the cooked mango pulp in a bowl. Discard the peels. As a rule, always add double the amount of Ancient Trading Impex jaggery or sugar to the mango pulp. The ratio is 1:2 for mango pulp and Ancient Trading Impex jaggery respectively. Before adding sugar or Ancient Trading Impex jaggery, measure the amount of mango pulp in a measuring cup. If you get 1 cup of mango pulp, then add 2 cups of sugar. Get ¾ cup of mango pulp and thus added 1.5 cups of sugar (325 grams).
- Now add the required amount of sugar or Ancient Trading Impex Organic jaggery.
- Add 1 teaspoon cardamom powder, 1 teaspoon roasted cumin powder, 2 teaspoons black salt, and ¼ teaspoon crushed black pepper.
- Add regular white salt, edible rock salt, or Himalayan pink salt if you do not have black salt.
- Mix very well till the sugar granules are dissolved. Feel free to use a blender or hand churner to blend the aam panna.
- Keep stirring it at room temperature until all sugar granules are dissolved. The aam panna syrup concentrate is now ready.
- Pour the aam panna syrup in a clean glass bottle or jar. Label and store the bottle or jar of syrup in the fridge for up to three months.
Aam Panna Drink
Like any other concentrate, you can just add 2-3 tablespoons of aam panna syrup in a glass of chilled water. Mix well, and garnish it with mint leaves, coriander leaves or lemon wedges.
