The word “panna” means something one drinks in Sanskrit. For centuries, aam panna or mango panna has been known for its cooling properties. This summer drink finds its roots in ancient India, with passing mention in text written by Kalidasa. It is also believed that the Mughal emperors loved mangoes and had their own version prepared in their royal kitchens.

This recipe in particular contains jaggery as a sweetener, which is a better option for those looking to control their sugar intake. Along with the tanginess of the mango, the panna has the warmth of cardamom, cumin, and black pepper.

Aam Panna - Full Recipe

• 6
  serves
• 156
  K calories
• 5
  minutes
• 3/10
  simplicity

Easy Steps

01

Rinse the raw mangoes to remove any sticky residue. Pat the mangoes dry with a cloth.

02

Boil the mangoes till they become soft and the skin gets discoloured. Remove from heat and let the mangoes cool down.

03

When the mangoes have cooled down, remove the skin and squeeze the pulp out.

04

Strain the liquid to remove any chunks.

Ingredients List

• Raw mangoes: 400g
• Water: 2 cups
• Jaggery powder: ¼ cup
• Cardamom powder: 1 tsp
• Roasted cumin powder: 1 tsp
• Black pepper powder: ¼ tsp
• Black salt: 2 tsp

05

In a jar, mix all the ingredients together. Then add the water and mix.

06

Put some crushed ice or ice cubes in a glass, pour the aam panna and serve.

 

Nutritive Value

• Carbohydrates: 24.5g
• Protein: 5.5g
• Fat: 9.8g
• Fibre: 3g