In India summer temperatures easily cross 45 degrees centigrade. With the hot winds blowing from the desert area the felt temperature can be much higher. To protect the body from a heat stroke we have a traditional drink made from raw mangoes. My mother would make it and we would have it every day till the raw mango season lasted. In fact it was a must in every household. In today’s fast paced life it is available off the shelf and you can buy a bottle of Aam Panna like any other cold drink. Having tasted the commercial preparation I realized that it does not match my mothers recipe. I make it every summer and it is a must in the mango season. In fact one summer my son had joined some sport activity and I used to send panna in a bottle with him. The instructor at the complex started telling the other mothers that panna is the right drink to beat the summer heat. Trying to do a balancing act between being a working mother, organizing all the meals and running the house efficiently can take a toll. I find that the seasonal preparations then are difficult to manage as house help at best is erratic.
So I decided to share the recipe with photos and how I manage to serve it everyday. It is easy to make and very refreshing to drink
1 kg. raw mango
4 cups Brown sugar
4 teaspoons common salt
4 teaspoons roasted and ground cummin seed ( bhuna zeera)
4 teaspoons black salt powder
a bunch of fresh mint leaves
1 kilogram of raw mangoes. I was lucky as these mangoes have a lot of pulp
Peel mangoes to remove the green skin. Pressure cook with water ( one whistle)
Open cooker and remove the boiled mangoes in a dish
Scrape the mango seed of all pulp. As you can see these mangoes had very thin seeds.
Add mint leaves and all the dry ingredients to the pulp.
Pour into the liquidizer and churn till smooth. The amount of sugar may change depending on the sourness or sweetness of the raw mangoes. So do taste and decide.
The prepared Aam Panna. this preparation is very thick and concentrated. You need to add water to dilute before drinking.
Tip: I deep freeze this preparation and use it to serve as and when required. Saves a lot of time and energy and you can have it everyday. Keeping the mixture thick saves freezer space.