Nothing says summer better than the arrival of mangoes! Indians love their mangoes in all its forms, flavours and textures. The list of mango dishes one can prepare using raw and ripe mangoes is endless; ranging from sweet, savoury, tangy to even spicy. Of all the mango preparations, the most famous Aam Panna, prepared using raw, green mangoes is savoured across the length and breadth of the country. Each state, region, city and household has its own special way of preparing this much loved raw Mango cooler.
Today, I am going to share my Aam Panna recipe using gur or jaggery. We sip a lot of this cooler throughout summers so I usually avoid sweetening it with refined sugar and instead choose jaggery which is slightly more nutritious in comparison. The calories, however, don’t drop much but that is ok as long as the required goodness goes in. I flavour the Aam Panna with freshly ground pepper and cumin powder which is a common spice blend that goes into my daily foods. It’s always a good idea to grind your own spices to enjoy their true flavours.
I have known people spiking their Aam Panna with flavours like green chilli, saffron (kesar), cardamom (elaichi), chaat masala, red chilli powder, lemon, etc. I would say, to each his own, pick what excites you most. Or, try a new flavour each time ☺
Step 1: Peel, wash and chop the mango finely. 1 mango should approximately give you 1 cup chopped mango.
Step 2: Transfer chopped mango pieces, jaggery and water in a vessel and cook over medium heat till the mango is soft. The water would have almost evaporated and the mixture resembles mango chutney.
Step 3: Cool the mango mixture and puree it. I usually freeze this puree and use it when required.
Step 4: To make a refreshing glass of Aam Panna, mix 3 tablespoons of the pureed mixture in a glass of cold water. Season with salt and add pepper and cumin powder to flavour the drink. Check for sweetness, if required, add sugar or jaggery powder.
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