Aam Panna

Nutrition values are AI-estimated based on ingredients.

• 2 large pieces raw Totapuri mangoes
• Approximately 2-3 cups water (for pressure cooking mangoes)
• About 1 teaspoon black pepper powder
• About 1 teaspoon black salt (Kala Namak)
• About 1 teaspoon roasted cumin powder (Jeera powder)
• About 1 teaspoon white table salt
• A few pinches saffron strands
• About 1/4 cup water (added before blending the pulp)
• Approximately 1 cup crushed jaggery (Gud)
• Approximately 1/2 cup water (added to jaggery in the pan)
• Ice cubes for serving
• Soda water for serving
• Mint leaves for garnish
• Green chili for garnish

1. 1Place 2 raw green Totapuri mangoes in a pressure cooker and add enough water to just cover them.
2. 2Close the pressure cooker and cook until the mangoes are soft and tender.
3. 3Remove the cooked mangoes, peel off their skin, separate the soft pulp from the seed, and collect it in a clear glass bowl.
4. 4Add black pepper powder, black salt, roasted cumin powder, white table salt, saffron strands, and about 1/4 cup water to the mango pulp.
5. 5Blend the mixture into a smooth, thick golden-yellow paste or puree.
6. 6Combine approximately 1 cup crushed jaggery and approximately 1/2 cup water in a pan, then stir until the jaggery completely dissolves to form a dark brown, viscous syrup.
7. 7Pour the blended mango pulp into the jaggery syrup, stir, and cook on low heat for 7-8 minutes until the mixture combines, thickens, and transforms into a rich, deep orange-brown consistency.
8. 8Taste the cooked Aam Panna base and then pour it into a clean glass jar for storage.
9. 9To serve Panna Soda, pour about 1/4 cup of Aam Panna base over ice cubes in a tall glass, top with soda water, stir, and garnish with mint leaves and a thinly sliced green chili.
10. 10To make Panna Pops, mix the Aam Panna base with some water, pour into popsicle molds, and freeze.

These instructions are our analysis of the original video. Watch on YouTube →