Aam Panna soft drinks

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Ingredients:- 

For cooking mangoes- 3 people

  • 6 medium sized raw unripe mangoes or 400 grams green mangoes
  • 6 cups water - for pressure cooking
For making 3 servings -
  • 18 to 27 tablespoons aam panna concentrate
  • 3 litre chilled water
  • few sprigs of mint leaves or coriander leaves - for garnish. 
other Ingredients:- 
  • 4.5 cups sugar or jaggery powder or 325 grams sugar or add as required
  • 3 teaspoon cardamom powder
  • 3 teaspoon roasted cumin powder
  • 0.75 teaspoon black pepper powder or crushed black pepper - optional
  • 6 teaspoons black salt - add regular white salt, pink salt or rock salt instead. 
Steps for making it..

Cooking mangoes

1. Rinse the raw mangoes in the water a couple of times. Place the mangoes in a 2-litre pressure cooker. Add 2 cups of water. You can also steam the mangoes in a steamer or a pot. You can remove the peels if you want and then pressure cook.


2. Pressure cook for 2 whistles on medium flame or for about 12 to 14 minutes.

3. When the pressure settles down on its own, then remove the lid. The mangoes would have become soft. The peels would have also come out when the mangoes are cooked well.


4. 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. Do use a fine strainer so that the small pulp particles can be collected in the strainer and only the water is strained.


5. Let the mangoes cool at room temperature. Place them in a bowl. After cooking raw mangoes, the peels come off easily. 

6. With a sharp-edged spoon or a knife scrape and remove the cooked mango pulp directly in the bowl. Scrape from the peels also. 


7. Collect the cooked mango pulp in a bowl. Discard the peels.


8. 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 thus added 1.5 cups sugar (325 grams).

9. Now add the required amount of sugar or jaggery.

10. Add 1 teaspoon cardamom powder, 1 teaspoon roasted cumin powder, 2 teaspoons black salt, ¼ teaspoon crushed black pepper or pepper powder. Add regular white salt or rock salt or himalayan pink salt if you do not have black salt.

11. Mix very well till the sugar granules are dissolved.


12. You could also use a blender or hand churner to blend the aam panna.

13. You can keep at room temperature for some minutes till all sugar granules are dissolved. The aam panna concentrate is ready.


14. Pour the aam panna concentrate in a clean glass bottle or jar. Store the bottle or jar containing the concentrate in the fridge.

15. For making aam panna drink, add 2 to 3 tablespoons of aam panna concentrate in a glass.

16. Add the water in which the mangoes were cooked or chilled water. You can also add water at room temperature. You can even add a bit of lemon juice at this step. 

17. Stir and mix well.


18. 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 wedge. 

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