Aam Panna is a quintessentially Indian drink that embodies the vibrant essence of summer with its tantalizing blend of flavours and health benefits.

This refreshing beverage is made from raw mangoes, known as “aam” in Hindi, which gives it its name. Aam Panna is not only cherished for its deliciously tangy taste but also for its cooling properties, making it a popular choice during the scorching heat of Indian summers.

Aam Panna represents the ingenuity of Indian cuisine in creating dishes and drinks that are not only flavorful but also beneficial to health, especially in response to the climatic conditions of the region. Its enduring popularity stands as a testament to its cultural significance, delightful taste, and the comforting relief it provides during the hot summer months.

What you will need:

For the aam panna syrup

Ingredient	Measure
Raw mango, medium sized	2-4
Green chillies	2-4 or to taste
Ginger	1 inch piece
Cumin powder	1 tbsp
Fennel powder	1 tbsp
Kala namak (Black salt)	1 tbsp
Sugar (White + Brown)	1/2 cup each or to taste
Lime juice	1/4 tsp
Salt	1 tsp

For the drink

Ingredient	Measure
Aam panna syrup	2 tbsp
Cold water	100 ml
Green chilli, split in half	1

Preparation Time & Cook Time

Preparation time – 15 minutes
Cooking time – 30 minutes

Estimated Calories and Serving Portion

Calories per serving – 100-120 kcal / 200 ml
Servings – 5-7 servings

Equipments:

• Measuring spoons
• Mixer-grinder
• Sieve or sifter
• Dry and clean jar
• Deep bottomed pan
• Spatula

Instructions:

Prepare the raw mango

• Rinse the raw mangoes thoroughly. In a pressure cooker, add the mangoes and 2 cups of water.
• After 2 whistles, drain the water and allow the mangoes to cool.
• The mangoes will become soft and the skin will appear to be cracking.
• Peel the mangoes and scoop out the pulp.

Grind with the spices

• In a blender, add the mango pulp, ginger, green chillies, cumin powder, fennel powder, black salt and kosher salt. Blend until smooth.

Prepare the syrup

• Heat the white and brown sugar with water until it reaches two string consistency.
• Add the prepared pulp and mix well.
• Cook the pulp with the sugar until it turns into a smooth syrup and drip off the spatula slowly and consistently.

Tip: Squeeze some lemon juice into the sugar syrup to prevent it from crystallising before it reaches the one string consistency.

Adding acid to sugar syrup

How does it work – The larger molecules of acids prevent the molecules of sugar from coming together to form the lattice structure needed for their crystallisation.

• Strain the cooked syrup using a mesh strainer to remove the fibres and other lumps.

Prepare the drink

• Transfer the aam panna mixture to a large pitcher.
• Add cold water or adjust according to the desired consistency. Mix well.

Chill the Aam Panna in the refrigerator for at least an hour or directly serve over ice cubes in glasses, garnished with mint leaves or/and split green chilli.

Aam Panna can be served as a cooling refreshment on hot summer days.

It pairs wonderfully with spicy Indian snacks, offering a soothing balance to the palate. For an elegant touch, serve in tall glasses with a rim coated in salt and chilli powder.

You can also add a pinch of rock salt or chaat masala for an extra kick of flavour. Enjoy the delightful taste of Aam Panna while beating the heat!

Today, jaljeera is not only consumed for its health benefits but also as a popular street drink across India, often served as a welcome drink at various gatherings and enjoyed as a refreshing option to carbonated beverages.

My Tips:

• Adjust the sugar according to the sourness of the mangoes and your personal preference.
• To enhance the smoky flavour, you can roast the mangoes on an open flame instead of boiling them.
• The consistency of the final syrup is very important, so must keep an eye out and keep testing its consistency.

Troubleshooting Guide:

Tastes bitter

If the drink tastes bitter, it might be due to overcooked mango pulp. Be cautious not to overcook the mangoes.

Too thick

If the consistency is too thick, simply add more water until the desired consistency is achieved.

Not flavourful

If the Aam Panna lacks flavour, consider adding more roasted cumin powder, black salt, or sugar to enhance its taste.

Not tangy enough

If the raw mangoes are not tangy enough, add some aam chur powder to make up for the tanginess of the mango.

Experimenting with the sweetness and spiciness can tailor Aam Panna to personal tastes. Some prefer a sweeter version, while others might enjoy a more tangy or spicy kick. Additionally, roasting the mangoes instead of boiling them can add a smoky flavour that enhances the overall taste of the drink.

Don’t forget to share your results and tag @bake.hows on instagram