Aam panna
Aam Panna is a traditional Indian drink that's particularly popular in the northern and western parts of India during the hot summer months. This refreshing beverage is made from raw, green mangoes, sugar or jaggery, and an assortment of spices like cumin, fennel, pepper, and black salt. The green mangoes are boiled or roasted until soft, then the pulp is extracted and mixed with water, sweeteners, and spices. It's known for its tangy and sweet taste, which not only quenches thirst but also provides relief from the intense summer heat.
Aam Panna is celebrated for its health benefits as well. It's rich in vitamins C and B, and it contains various antioxidants and minerals. This makes it excellent for boosting the immune system, fighting off infections, and preventing heatstroke. The drink's unique flavor profile—a mix of sour, sweet, and savory notes—makes it a delightful and popular choice for cooling down and rejuvenating during the scorching summer days.
With the arrival of summer, there's a natural shift in our cravings towards an array of refreshing beverages and cold treats like juices, shakes, thandai, jaljeera, lassi, and various kinds of chilled desserts. The season also marks the arrival of mangoes in abundance, flooding the markets with their first batches of green mangoes.
Those lucky enough to have neighbors with mango trees nearby often find themselves tempted to taste these early fruits. The desire to reach out and eagerly pluck some of these green mangoes is hard to resist.
Aam Panna, a traditional mango drink, stands out as one of the earliest mango-based refreshments enjoyed widely across the nation. It's cherished for its invigorating properties and the perfect blend of raw, tangy, and sweet flavors.
Aam panna
Preparation:
Ingredients:
3 small raw green mangoes ( no of mangoes is approximate according to one's need)
2 tsp of roasted cumin powder1/2 tsp of coarse salt or kala namak
1/2 tsp of white pepper powder
2 tbsp of sugar or powdered jaggery
Method
Wash and clean the raw mangoes
Cut them into three or four parts after removing the seed.
Boil them in sufficient water to cook them till soft.
Once they become translucent ,keep them to cool.
You can mash them as the mangoes would be very soft and you can separate the skin.
Strain the thin liquid and add the above ingredients.Mix well and keep in refrigerator to be chilled.
Can be stored in bottles in refrigerator for two days as it is of watery consistency.
Aam panna
A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.