Updated: Jul 6, 2020
One word… refreshing!
If only we savoured traditional Indian beverages, which taste great besides being nutritious, more than aerated colas with empty calories *sigh*
Most traditional Indian beverages are seasonal, bringing with them the health benefits of consuming seasonal produce.
Summers: lassi or chaas, aam panna, shikanji, jaljeera, kokum sharbat, sattu ka ghol, thandai, solkadhi…
Monsoon: chai ;) and other herbal teas to fight seasonal allergies, warm soups with seasonal veggies, haldi doodh…
Winter: Kanji, rasam, kawah, masala chai, gur wali chai, atta or bajra raab…
And loads more… regional Indian drinks, all-season drinks…
Aam Panna or Kairi Panna (because it’s made using raw mangoes) is a traditional Indian summer (mango season) drink, ideally using jaggery (gur) as the sweetener. I made Aam Panna two ways: using only gur in one batch and a mix of gur and sugar in the other and both tasted great. Though, I would like to add that gur adds nutritional value to Aam Panna and sugar doesn’t.
Makes 1.5 litres
Time taken: 20-25 minutes
Ingredients to make Aam Panna
1 raw mango (kairi), medium size
1 cup gur (jaggery) or ¾ cup sugar* (or a mix of both)
1 tsp jeera powder
5-6 mint leaves
1 tsp black salt
Salt to taste
1.5 litres water
*The amount of sugar or gur will vary on how tart the raw mango is
Method of making Aam Panna
If using gur, soak it in enough water to dissolve the gur. Strain and keep aside.
Boil or pressure cook the raw mango in enough water. Once cool, peel the raw mango and remove the pulp.
Another method is to roast the raw mango and then remove the pulp – this adds a smoky flavour to the Aam Panna.
Blend or muddle half the raw mango pulp and the mint leaves to make a coarse paste. Mix this in to the remaining pulp and add jaggery (gur) water or sugar, jeera powder and salts to taste.
Add water and adjust flavours to your preference. You could even add the water that the raw mango has been boiled in. Aam Panna is best served chilled.
The first image is Aam Panna made using a mix of gur and sugar. The image below is Aam Panna made using only gur (jaggery).
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