Aam panna is made using pulp of green unripe mangoes. Jaggery or sugar is added to give some sweetness. Black salt and roasted cumin seed powder add some spiciness and flavor. Fresh mint leaves provide freshness to this drink.
Wash the mangoes and boil them in pressure cooker, initially on high flame. After whistle lower the flame, and cook for another 2-3 minutes. If you do not have cooker, boil mangoes on low flame, till the pulp softens.
Once the pressure is released, open the cooker, and take out mangoes. Allow them to cool. When cool, remove the pulp from the bone.
Add 2 cups of chilled water to the pulp, and pour the mixture in a blender. Add salt to taste, roasted cumin powder, and mint leaves, and blend till smooth.
Now add 3 more cups of chilled water, and 1 cup crushed ice and blend for few seconds. Taste, and adjust sugar, salt and water till the taste is perfect.
Pour in glasses and serve chilled.
Recipe Notes
Tips:
Instead of boiling, you can roast the mangoes. It was traditionally made by slow- roasting mangoes on wood fire.
You can use jaggery in place of sugar.
If you want to store panna, do not add extra water and ice. Store thick concentrated liquid in an airtight jar in a refrigerator. Fill about one fourth glass with this concentrate, and rest with chilled water, and crushed ice. Mix well and serve. It will remain good for about a week in refrigerator.