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Home » Aam Panna

Aam Panna

Published: Apr 29, 2012 · Modified: Aug 4, 2020 by Shweta Arora · This post may contain affiliate links

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Aam Panna is a refreshing Indian summer drink made with raw mangoes, flavored with cardamom and saffron. This Kairi Panha is an excellent thirst quencher that is sweet, tangy, and packed with Vitamin C!!

I'm sharing how to make the Aam Panna recipe using the Instant Pot and in a regular pot on the stovetop.

Front shot of 3 glasses full of panna with jug in background

This delicious and healthy Aam Panna is one of the best ways to beat the scorching heat and stay hydrated.

It's been a favorite since childhood and now the kids are loving it too!!

Our other favorites Indian Summer drinks are Chabeel and Nimbu Pani (Lemonade).

Jump to:
  • What is Aam Panna?
  • Why You'll Love This Recipe
  • Recipe Ingredients
  • How To Make Aam Panna (Stepwise photos)
  • Storage and Serving
  • Recipe Tips
  • Frequently Asked Questions
  • More Summer Drinks
  • Recipe Card

What is Aam Panna?

Aam Panna is a refreshing summer beverage popular in India made with raw mangoes.

Although this drink is called Aam Panna where aam means mango in Hindi, it is made using green mangoes which are raw or unripe mangoes. We call them Kairi in Marathi and hence this drink is also known as Kairi Panha.

Traditional Aam Panna recipe from the Maharashtrian cuisine is made by boiling raw mangoes, blending them, and mixing the pulp with jaggery, salt, cardamom, and saffron.

In Northern India, other spices (such as roasted cumin powder and black salt), and mint are also added to this drink.

The resulting drink has a tangy, sweet, and slightly sour flavor!

Aam Panna is known for its cooling properties and is often consumed to beat the heat and quench thirst during hot weather. It is also believed to have various health benefits but above all its too delicious to miss!

Why You'll Love This Recipe

This Aam Panna (summer drink) made with green mangoes is

  • Non-alcoholic
  • Sweet and sour to taste
  • Made with raw (unripe) green mangoes
  • Very refreshing and an excellent thirst quencher
  • Packed with Vitamin C
  • Vegan and gluten-free
  • Absolutely delicious

Recipe Ingredients

Top view of Aam Panna ingredients laid out on marble surface

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.

Front view of two glasses of drink with jug in background

How To Make Aam Panna (Stepwise photos)

Prep Work

Wash and peel the raw mangoes. Cut them into pieces and discard the seed. Chop or grate the jaggery (if needed)

To cook the raw mangoes, we can boil them on the stovetop or Instant Pot.

To Boil Raw Mango using Instant Pot (Pot in pot method)

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.

Steps showing making of the aam panna concentrate from boiling the peeled green mangoes and jaggery

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!!

Straight view of Jug full of aam panna drink

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!!

Top view of Aam panna glass garnished with mint and cumin seeds powder

Recipe Tips

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 the drink tangy.

I prefer peeling the skin on before boiling it 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 be delicious.

Adjust the water quantity to your liking depending on how thick you like your Panna. 

Frequently Asked Questions

Is Aam Panna good for health?

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, Vitamins B and C.
But like everything else, moderation is the key. Excess of anything can be bad for health.

Which mangoes work best for Aam Panna

Use the hard green variety of mango known as Kairi. They are available in Indian grocery stores during summer. Soft yellow mangoes will not yield the same results.

More Summer Drinks

Angle view of three glass full of drink garnished with mint and roasted cumin powder

Hope you enjoy this refreshing Aam Panna recipe!! If you give this recipe a try, please rate it 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!!

Recipe Card

Tried this recipe?Please rate the recipe by clicking the stars below
Aam Panna

Aam Panna Recipe

Shweta Arora
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!!
5 from 1 vote
Print Recipe Pin Recipe Save RecipeSaved!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Drinks
Cuisine Indian
Servings 11
Calories 81 kcal

Equipment

  • Instant Pot
Prevent your screen from going dark

Ingredients
  

  • 2 raw mangoes green mangoes, (kairi)
  • ¾ to 1 cup jaggery ,roughly chopped or sugar (adjust to taste )
  • ¼ teaspoon cardamom powder
  • ½ teaspoon 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 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 the peeled and chopped raw mangoes pieces along with 1 cup of water in a stainless insert.
  • Close the lid with the vent in the sealing position. Cook on Manual or pressure cook mode for 5 mins for high pressure followed by natural release when cooking is complete.

To Boil Raw Mango (Kairi) using Instant Pot (PIP):

  • 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. 

Nutrition

Calories: 81kcal | Carbohydrates: 20g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 423mg | Potassium: 66mg | Fiber: 1g | Sugar: 19g | Vitamin A: 408IU | Vitamin C: 14mg | Calcium: 10mg | Iron: 0.3mg
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
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Reader Interactions

Comments

  1. nandoos Kitchen

    May 12, 2015 at 4:01 pm

    wonderful click..

    Reply
  2. Kushi S

    May 10, 2015 at 9:25 pm

    WOW Shwetha.. Its so so beautfiul!! Very tempting 🙂

    Reply
  3. Shweta in the Kitchen

    May 15, 2013 at 4:36 am

    Its Raw mango, but if u cant find completely raw one slightly fruity one would work. Do try it and let me know how it turned out. Its the perfect summer drink.

    Reply
  4. manathin sinthanai

    May 01, 2013 at 4:28 am

    what type of mango u use for it? whether it is raw mango or half fruit or full fruit?

    Reply
  5. pragathi

    January 05, 2013 at 4:12 am

    Nice refreshing drink for summer..
    Indian Recipes

    Reply
  6. ANU

    June 03, 2012 at 9:36 pm

    Hey Shweta,

    Thanks for stopping by and linking your awesome drink to my event....Happy to follow you too....You hv a gud start and very nice space...
    SYF&HWS - Cook With SPICES" Series
    Only Mango - June 1st to 30th
    Dish It Out - Black Beans and Bell Pepper - June 1st to 30th

    Reply
  7. Indrani

    May 28, 2012 at 8:02 pm

    Very refreshing drink and a must for this scorching heat..thanks for linking it to Spotlight : Summer cooler

    Reply
  8. Shweta in the Kitchen

    May 02, 2012 at 1:30 am

    Thats very true Lubna!!

    Reply
  9. Lubna Karim

    April 30, 2012 at 7:28 pm

    Very refreshing and apt for the season drink....

    Reply
  10. Shweta in the Kitchen

    April 30, 2012 at 5:07 am

    Thanks Deepti, do try it!!

    Reply
  11. Shweta in the Kitchen

    April 30, 2012 at 5:07 am

    Thanks 🙂

    Reply
  12. Shweta in the Kitchen

    April 30, 2012 at 5:07 am

    Thanks 🙂

    Reply
  13. Deepti

    April 29, 2012 at 1:58 pm

    Wow this is mouth watering and tempting, never knew it's so simple n easy to make. Thanks Shweta!

    Reply
  14. Anonymous

    April 29, 2012 at 6:29 am

    Watching the picture of the Panna strong urge gets created to drink it. SMITA

    Reply
  15. ram sadekar

    April 29, 2012 at 6:24 am

    nice. home made cold drink good in this hot season.

    Reply
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