Aam Panna

Hi! I know I know I have been away for a really long time and I am truly sorry for that. I have been recovering from a knee and back injury since Dec 2014 and was not able to move around much. At one point, I felt that I was going to become like Dr. House, limping around with a cane and trust me, it was scary! But, I have much less pain now and the capacity to stand for a couple of hours in one go.

So! I rushed to the kitchen and made my mom’s absolutely spectacular aam panna. This is one recipe I could totally brag about and tell you that it is definitely going to be one of the best aam pannas you have ever had. If you have never had aam panna before, MAKE THIS NOW!

I will talk more when I write next time but today, let’s just begin! Shall we?

Here’s what we need:

  • 5 medium sized raw mangoes (Kairi)
  • 7 Cups water
  • 1 Cup sugar (Use less if you like it very sour)
  • 2 tsp jaljeera (Use chaat masala if you can’t find jaljeera)
  • 1 tsp black pepper powder
  • 2 tbsp roasted cumin powder (bhuna jeera powder)
  • 1/2 tsp black salt (kala namak)
  • 1/2 tsp plain salt
  • 2 tbsp dry mint powder (pudina) OR a handful of fresh mint leaves

Method:

I used Vanraj breed of raw mango as it makes the best aam panna. You may use whatever is available in your grocery store.

1

Peel the mangoes and throw them in a pressure cooker along with 4 cups of water.

3

Cook on high flame till you get 1 whistle and then reduce the flame to low. Cook them for a total of 20 minutes. Remove from the flame and let everything cool down.

4

Using a fork or your hands, mash everything together and remove the seeds. Pour the pulp into a blender. You can use a hand blender too! Blend the pulp until smooth.

5

Strain the pulp to remove any fibre.

6

Add the sugar

7

Throw in the spices: Jaljeera, jeera, black salt, plain salt

8

And the black pepper powder

9

Add the remaining water and mix everything around.

12

Chop a bunch of fresh mint leaves and throw in for a minty punch, You can use dried mint powder too!

10

Store in refrigerator for up to 3 days. To serve, put ice in a glass and strain the aam panna into the glass if you use mint leaves. I personally do not like the leaves coming between me and aam panna. You don’t need to strain if you are using dried mint powder.

Serve chilled and beat the heat with this big punch of flavours! Happy cooking :)

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Author:Yeshi

Hello...My name is Yeshi. I love cooking and baking.I started experimenting in the kitchen when I was 12 years old. As soon as mom would leave from home, I would quickly go into the kitchen and try to create something new. Through my blog, I would like to share my passion for cooking & baking, some original, some inspired and some classic recipes. I hope you like it.

7 Responses to “Aam Panna”

  1. Shivi
    April 13, 2015 at 3:48 pm #

    Hi Yeshi,

    Thanks for putting this up at the perfect time of the season. Never knew aam paana would be so easy to make.

    May I know how much sugar will be required for the above recipe?

    • April 17, 2015 at 2:28 pm #

      Hi! Sorry I forgot to mention sugar. Use 1 cup.

  2. April 25, 2015 at 10:55 pm #

    Hi Yeshi, Good to read you are back and well now. I have been missing your lovely posts and recipes. Wish you a speedy recovery. Much love.

  3. zeeshel
    May 6, 2015 at 2:45 pm #

    Hi Yeshi do you have any social network accounts? So that I do not miss any update from you

    • May 6, 2015 at 2:52 pm #

      Hi! You can subscribe to my blog using your email or follow me on twitter @mybutterhalf :)

  4. Jackshina
    May 9, 2015 at 5:24 pm #

    Hi Yeshi…I haven’t commented on any posts but I do check you blog regularly…You are very talented and love your recipes….I am friend of Depeesh who told me about your blog initially…I was wondering where were you since there was no post for long time…Get well soon and trust that everything will work out in your favour…Take care…

    • May 11, 2015 at 12:20 pm #

      Thank you so much for the wishes. I am glad you enjoy reading the blog.

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