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Aam Panna

Aam Panna

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!!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Drinks
Cuisine Indian
Servings 4

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. 
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