Aam Panna

A glass of sweet and sour goodness

Prep Time 7 min
Cook Time 3 min
Serving Size 3
Recipe Type Microwave Oven

If there was ever a quick concoction to beat the scorching heat of summer months, North India’s Aam Panna is it. Some claim the Mughals first made it as a summer refreshment, while another theory says it predates the Mughals as an Ayurvedic oral rehydration solution created by our ancestors. ‘Panna’ is derived from the Sanskrit word ‘paaniya’, which translates to ‘something one drinks’. Whatever the case may be, this cooling drink has stood the test of time and continues to be the go-to summer drink. One can’t go wrong with this classic favourite rich in vitamins A and C that boost your immune system.

Ingredients

2 Raw Mangoes
1 tsp Cumin
Water
Salt to taste
200 gms Jaggery Powder
A few Sprigs Mint Leaves
1 tsp Black Salt
1 tsp Cardamom Powder

Method

Wash mangoes, discard the head, and give random slits on the mango surface.
In a large microwave-safe glass bowl, add water sufficient to cover the mangoes. Heat at 100% micro power level for 15 minutes. Once done, de-skin the mangoes and let them cool. Now blend to a smooth puree with cumin powder, jaggery, mint, black salt, and cardamom powder.
Mix 300 ml chilled water with 4 tbsp of aam panna concentrate. Mix well and serve chilled, garnished with a mint sprig.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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