Aam Panna is a refreshing Indian summer drink made with raw mangoes, flavored with cardamom and saffron. It is an excellent thirst quencher that is sweet, tangy, and packed with Vitamin C!!
During summers, I always have some sort of homemade beverage stocked up in our refrigerator that can instantly refresh us.
This delicious and healthy Aam Panna is one of the best ways to beat the scorching heat and stay hydrated.
Its been a favorite since childhood and now the kids are loving it too!!
Other favorites Indian Summer drinks are Chabeel and Nimbu Pani (Lemonade).
This drink is
- Non-alcoholic
- Sweet and sour to taste
- Made with raw (unripe) green mangoes
- Very refreshing and excellent thirst quencher
- Packed with Vitamin C
- Vegan and gluten-free
- Absolutely delicious
Although this drink is called Aam Panna where aam refers to mango, it is made using green mangoes which are raw or unripe mangoes. We call them Kairi and hence this drink is also known as Kairi Panha.
Traditional Aam Panna recipe from the Maharashtrian cuisine is made by cooking the raw mangoes and mixing the pulp with jaggery, salt, cardamom, and saffron.
In Northern India, other spices and mint are also added to this drink. Either ways, this is way too delicious to not make it during summer.
Ingredients
- Raw mangoes: Also known as Kairi or Kachchi Kairi. Choose the hard green mangoes to get the best results.
- Sweetener: Traditionally jaggery is used but you can replace it with sugar.
- Basic Flavors: Cardamom powder (great aroma and sweet notes), salt, and saffron (gives rich orangish color).
- Optional Spices: Roasted cumin powder, chaat masala, and black salt.
Step by Step Instructions
Prep Work
Wash and peel the raw mangoes. Cut them into pieces and discard the seed. Also chop or grate the jaggery (if needed)
To cook the raw mangoes, we can be boil them on stove top or Instant Pot.
To Boil Raw Mango using Instant Pot
Add 2 cups of water to the stainless main pot and place a trivet inside. Add the peeled and chopped raw mangoes pieces along with ½ cup of water in a stainless insert.
Place the stainless insert on the trivet and close the lid with the vent in a closed/sealed position.
Cook on Manual or pressure cook mode for 10 mins for high pressure followed by natural release when cooking is complete.
Boil raw Mango using the Stovetop method
1- Peel the raw mangoes, slice the raw mango flesh to separate it from the seed, and roughly chop the flesh into pieces. Add these to a saucepan along with 2 cups of water and bring it to a boil.
2- Simmer for 10-15 minutes or until the raw mango is soft (can mash with spoon). Turn the heat off .
To Make Aam Panna Concentrate
3 - To the cooked raw mangoes (while they are still warm) add jaggery, saffron, and cardamom powder to it.
Mix and allow the jaggery to dissolve (stir in between if required) and allow the mixture to cool completely.
Optional - To take it up a notch, add salt, black salt, chaat masala, and roasted cumin seeds powder to it and mix well. Mint can be added too.
4- Once the mixture is cool, blend it (in a blender) till smooth. Your Aam Panna Concentrate is ready!!
Storage and Serving
Storing Aam Panna concentrate - just like any other fruit punch or squash, this can be stored for days in the refrigerator. You can also freeze in ice cubes trays for longer use.
While serving, pour the required quantity 2-4 tablespoons (varies based on glass size) and top it with ice and chilled water. Mix and serve.
Storing Ready to Drink Aam Panna - Transfer the concentrate to a jug and add 5-6 cups of water (or more depending on how thin consistency you like) and 2 cups of ice.
Give it a good stir and give a quick taste. If required, you can add more water or adjust the sweet and salt amount.
Our delicious, very hydrating, and best summer drink - Aam Panna is ready!!
Tips, Tricks & Hacks
- Use raw (green) mangoes for this recipe to get the best sweet sour-tasting drink.
- The tangy the mangoes the better for this drink.
- If your mangoes are not very sour, add lime or lemon juice to make it tangy.
- I prefer peeling the skin on before boiling as it is less messy and easier. You can boil the green mangoes with skin on and then scoop the pulp.
- Typically Aam Panna is a yellowish-orange color but the color may vary depending on the pulp color and ingredients used like jaggery (or sugar) or mint.
- For a rich yellowish-orange color, add a few strands of saffron to the puree while it's warm.
- I have used jaggery as the sweetener, but sugar can be used too. The taste and color will vary accordingly.
- Mint can be added to the drink while blending for that fresh flavor. That will alter the color and taste but still delicious.
- Adjust the water quantity to liking depending on how thick you like your Panna.
Frequently Asked Questions
Yes, it is known for its thirst-quenching and nutrient replenishing properties, especially during summer. It is known to be a good source of iron, Vitamin B and C.
But like everything else, moderation is the key. Excess of anything can be bad for health.
Use the hard green variety of mango known as Kairi. They are available in Indian grocery stores during summers. Soft yellow mangoes will not yield the same results.
More Summer Drinks
Hope you enjoy this refreshing Aam Panna recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Aam Panna
Equipment
Ingredients
- 2 raw mangoes (kairi)
- ½ cup jaggery ,roughly chopped or sugar (adjust to taste)
- ¼ teaspoon cardamom powder
- few strands saffron (optional)
- 1 teaspoon salt adjust to taste
Optional Spices
- 1 teaspoon black salt (kala namak) adjust to taste
- 1 teaspoon chaat masala (or to taste)
- ½ teaspoon roasted cumin seeds powder
Instructions
Prep Work
- Wash and peel the raw mangoes. Cut them into pieces and discard the seed.
- Chop or grate the jaggery (if needed)
To Boil raw Mango (Kairi) using Stovetop method:
- Add these raw mango pieces along with 2 cups of water to a saucepan and bring it to a boil. Simmer for 10-15 minutes or until the raw mango is soft (can be easily mash with a spoon). Switch off the heat.
To Boil Raw Mango (Kairi) using Instant Pot:
- Add 2 cups of water to the stainless main pot and place a trivet inside.
- Add the peeled and chopped raw mangoes pieces along with ½ cup of water in a stainless insert.
- Place the stainless insert on the trivet and close the lid with the vent in closed/sealed position.
- Cook on Manual or pressure cook mode for 10 mins for high pressure followed by natural release when cooking is complete.
To Make Aam Panna Concentrate
- To the warm boiled raw mango pieces, and add the jaggery, saffron threads, cardamom powder, salt. (optional - black salt, chaat masala, and roasted cumin seeds powder).
- Mix well and allow the jaggery to dissolve (stir in between if required) and allow the mixture to cool completely.
- Once the mixture is cool, blend it (in a blender) till smooth.
- Aam Panna concentrate (squash) is ready!!
Storage and Serving
- Storing Aam Panna concentrate - just like any other fruit punch or squash, this can be stored for days in the refrigerator. While serving, pour the required quantity 2-4 tablespoons (varies based on glass size) and top it with ice and chilled water. Mix and serve. Or freeze in ice cubes trays for longer use. Thaw and serve.
- Storing Ready to Drink Aam Panna - Transfer the concentrate to a jug and add 5-6 cups of water (or more depending on how thin consistency you like) and 2 cups of ice. Give it a good stir and quick taste. If required, you can add more water or adjust the sweet and salt amount.
Notes
- Use raw (green) mangoes for this recipe to get the best sweet sour-tasting drink.
- The tangy the mangoes the better for this drink.
- If your mangoes are not very sour, add lime or lemon juice to make it tangy.
- I prefer peeling the skin on before boiling as it is less messy and easier. You can boil the green mangoes with skin on and then scoop the pulp.
- Typically Aam Panna is a yellowish-orange color but the color may vary depending on the pulp color and ingredients used like jaggery (or sugar) or mint.
- For a rich yellowish-orange color, add a few strands of saffron to the puree while it's warm.
- I have used jaggery as the sweetener, but sugar can be used too. The taste and color will vary accordingly.
- Mint (¼ cup) can be added to the drink while blending for that fresh flavor. That will alter the color and taste but still delicious.
- Adjust the water quantity to liking depending on how thick you like your Panna.
wow my fav drink and a healthy version...nice btw beautiful clicks....
Cheers
Anu@RasA-svAda