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Aam Panna Recipe
Aam Panna (Kairi Panha) is a refreshing Indian summer drink made from raw mangoes, flavored with cardamom, saffron, black salt, and optional spices such as roasted cumin powder. This sweet and tangy raw mango drink is rich in Vitamin C and perfect for staying hydrated during hot summer days.
Equipment
Ingredients
- 2 raw mangoes green mangoes, (kairi)
- 1 cup jaggery (~ 200 grams) roughly chopped/grated or use sugar
- ½ teaspoon cardamom powder
- ¼ teaspoon saffron (optional)
- 1 teaspoon salt adjust to taste
- 1 teaspoon black salt (kala namak) adjust to taste
Optional
- 1 teaspoon chaat masala
- ½ teaspoon roasted cumin powder
- mint sprigs for garnish
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Instructions
Prep Work
- Wash and dry the raw mangoes. Peel and discard the skin.
- Using a sharp knife, carefully slice around the mango seed. Discard the seed and chop the flesh into small pieces. Set aside.
- Chop or grate the jaggery.
To Make Aam Panna Concentrate
- Add the peeled and chopped raw mango pieces and 1 cup of water in a stainless insert of the Instant Pot.
- Close the lid with the vent in the sealing position. Cook on Manual or Pressure Cook mode for 5 mins at High Pressure, followed by natural release when cooking is complete.
- Once the pin drops, open the lid. Check if the mangoes are cooked. They should be soft and tender.
- To the warm boiled raw mangoes, add jaggery (or sugar), cardamom powder, saffron (optional), salt, and black salt. Optional spices to add: roasted cumin seeds powder, chaat masala, or black pepper powder, and mix well.
- Mix well to ensure the jaggery dissolves completely.
- Cool completely and transfer the cooled mixture to a blender, blending until smooth. Strain using a mesh sieve (optional).
- The Aam panna concentrate is ready! Store it in an airtight container and refrigerate for up to a week, or freeze it for longer storage. This recipe makes about 2.5 cups of concentrate.
For Individual serving:
- Add ice cubes to a glass, then mix 3-4 tablespoons of mango panna concentrate with chilled water or soda water until well combined. Garnish with mint sprigs, adjust the sweetness if needed, and enjoy chilled.
To Make Aam Panna in bulk:
- Mix 1 part concentrate with 3-4 parts water, which is approximately 6-7 cups of cold water for 2.5 cups of concentrate. Stir well, taste, and adjust water, sweetness, or salt as needed.Store in a pitcher in the fridge. When ready, pour over ice, garnish with mint sprigs, and serve chilled. Refreshing Aam Panna drink is ready to enjoy!
Video
Notes
For Instant Pot pot-in-pot cooking: Add 2 cups of water to the main steel pot and place a trivet inside. Place the peeled and chopped mangoes in a stainless steel container with ½ cup of water. Place the insert on the trivet, seal the lid, and cook on Manual/Pressure Cook for 10 minutes on high pressure.
To cook the raw mangoes on the stovetop: add the mango pieces and 2 cups of water to a pot, bring to a boil, and simmer for 10-15 minutes, or until the mango is soft enough to mash. Turn off the heat.
Pick the right mangoes: Always use firm, tart, raw green mangoes (Kacche Aam or Kairi). The tangier they are, the better your Aam Panna will taste.
Peel mangoes before or after? I like peeling before boiling because it's less messy and easier to handle later. However, you can also boil with the skin on and then scoop out the pulp afterward. Both ways work!
Balance is everything: Taste as you go! Adjust the sweetness, salt, and spices to your liking. Aam Panna should have that perfect harmony of sweet, tangy, and savory flavors, not too sour, not too sugary.
Regional Variations: In Maharashtra, Panha is typically made with boiled mangoes, jaggery, cardamom, and black salt, resulting in a sweet, mellow flavor. For a spicier Punjabi-style Panna, add roasted cumin powder and a pinch of black pepper for that bold, tangy kick.
Strain if needed: If your mango pulp is fibrous or you prefer a smooth, silky texture, strain the concentrate before storing.
Make extra! : You’ll thank yourself later! The concentrate keeps well in the fridge for up to a week and is perfect for quick, chilled servings anytime.
Freeze the concentrate: Cool the concentrate completely, then pour into ice cube trays. Once frozen, transfer cubes to a ziplock or airtight container and frezze for upto 3 months. To serve, dilute 2–3 cubes with chilled water or soda, add ice and garnish.
Nutrition
Calories: 91kcal | Carbohydrates: 22g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.05g | Sodium: 388mg | Potassium: 59mg | Fiber: 1g | Sugar: 22g | Vitamin A: 373IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 0.2mg
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