aam panna

Step 1

Rinse the raw mangoes in water a couple of times. Place the mangoes in a 2-litre pressure cooker. Add 2 cups water. You can also steam the mangoes in a steamer or a pot.

Step 2

Pressure cook for 2 whistles on medium flame or for about 12 to 14 minutes.

Step 3

When pressure settles down on its own, then remove the lid. The mangoes would have become soft. The peels would have also come out when the mangoes are cooked well.

Step 4

Gently pour the contents of the cooker in a fine strainer. Place a bowl underneath. Do not discard the water. Use this water to make aam panna drink.

Step 5

Let the mangoes cool at room temperature. Place them in a bowl. After cooking the raw mangoes, the peel comes off easily.

Step 6

With a sharp-edged spoon or a knife scrape and remove the cooked mango pulp directly in the bowl. Scrape from the peels also.

Step 7

Collect the cooked mango pulp in a bowl. Discard the peels.

Step 8

As a rule always add double the amount of jaggery or sugar to the mango pulp. The ratio is 1:2 for mango pulp and jaggery respectively. So before adding sugar or 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. I got about ¾ cup of mango pulp and thus added 1.5 cups sugar.

Step 9

Now add the required amount of sugar or jaggery.

Step 10

Add 1 teaspoon cardamom powder, 1 teaspoon roasted cumin powder, 2 teaspoons black salt, ¼ teaspoon crushed black pepper or pepper powder. Mix very well. You could also use a blender or hand churner to blend the aam panna. The aam ka panna concentrate is ready.

Step 11

Pour the aam panna concentrate in a clean glass bottle or jar. Store the bottle or jar in the fridge.

Step 12

For making aam panna drink, add 2 to 3 tablespoons of aam panna concentrate in a glass.

Step 13

Add the water in which the mangoes were cooked or chilled water. You can also add water at room temperature.

Step 14

Stir and mix well.

Step 15

Serve aam panna. You can also add some ice cubes while serving. You can even garnish with some mint leaves or coriander leaves or lemon wedges.