Aam Ka Panna Recipes

AAM PANNA RECIPE - WITH BOILED AND ROASTED MANGOES

Steps:

• Rinse the raw mangoes in water a couple of times. Place the mangoes in a 2-litre pressure cooker. Add 2 cups water.
• Pressure cook for 2 whistles on medium flame or for about 8 to 10 minutes.
• When pressure settles down on its own, then remove the lid. The mangoes would have become soft. The peels would have also separated if the mangoes are cooked well.
• Gently pour the contents of the cooker in a fine strainer. Place a bowl underneath. Do not discard the water. Use this water to make aam panna drink.
• Let the mangoes cool at room temperature. Place them in a bowl. After cooking the raw mangoes, the peel comes off easily.
• With a sharp-edged spoon or a knife scrape and remove the cooked mango pulp directly in the bowl. Scrape from the peels also.
• Collect the cooked mango pulp in a bowl. Discard the peels.
• As a rule always add double the amount of jaggery or sugar to the mango pulp. The ratio is 1:2 for mango pulp and jaggery respectively. So before adding sugar or jaggery measure the amount of mango pulp in a measuring cup. If you get 1 cup of mango pulp, then add 2 cups of sugar. I got about ¾ cup of mango pulp and so added 1.5 cups sugar.
• Now add the required amount of sugar or jaggery.
• Add cardamom powder, roasted cumin powder, black salt, crushed black pepper or pepper powder. Mix very well. You could also use a blender or hand churner to blend the aam panna syrup.
• Pour the aam panna syrup in a clean glass bottle or jar. Store the bottle or jar in the fridge.
• For making aam panna drink, add 2 to 3 tablespoons of aam panna syrup in a glass.
• Add the water in which the mangoes were cooked or chilled water. You can also add water at room temperature.
• Stir and mix well.
• Serve aam panna. You can also add some ice cubes while serving. You can even garnish with some mint leaves or coriander leaves or lemon wedges.
• Rinse and then wipe dry the mangoes.
• Keep a roti rack or papad rack on a gas stove top. Place the mangoes on it.Keep on turning them at intervals so that they are charred and cooked evenly.The peels should get charred.
• To check doneness, slid a knife on one of the sides and the knife should slid easily without any resistance.
• Keep the roasted mangoes aside and let them cool at room temperature. You can also keep them in water for some minutes and then peel them. Once they cool down, then remove the charred peels. Remove the peels well.
• Slice the mangoes.Add the sliced mango pulp to a blender or mixer jar. Then add mint leaves, roasted cumin powder, black salt and sugar.
• For aam panna, the sugar is added twice of the mango pulp. I had got slightly more than ½ cup of mango pulp. Thus I added 1 cup sugar.
• Depending on the type and quality of mangoes the amount of pulp will vary. So do measure the pulp before you add sugar. So if you get lets say, 1 cup mango pulp, then add 2 cups sugar.
• Without adding any water, blend till smooth.The aam panna syrup should have a smooth consistency. If there are fibers in the pulp, then do strain it. Remove in a clean small jar or bowl. Cover and refrigerate.
• Add 2 to 3 tablespoons of the aam panna syrup in a glass. Then add water and mix very well. Add ice cubes if you like.
• Serve aam panna immediately. You can garnish with mint leaves if you want.