How to Make Aam Panna Concentrate | Kairi Panna | Raw Mango Drink Recipe
Aam Panna is a summer drink made with green unripe mango pulp blended with jaggery powder, mint leaves and with a combination of a few spices. It is mainly consumed during the hot months of May and June in North India. It protects our body from hot heat waves called the loo of the summer.

About Aam Panna

A summer special drink made with sour and tender kaccha aam or raw mango, sugar and few spices. It is a refreshing and immunity booster drink that has cooling effects on our body and improves digestion. It is believed that this dish is originated from the Maharashtra state where people used it to beat the heat.

Also called a summer cooler drink as it prevents our body to get heatstroke and keep it cool.
we usually make coolers drink with other fruits like grapes, watermelon as they are high in water content. They maintain the hydration level in our body keeps it cool.

Some other common refreshing drinks are lemon water or nimbu ki shikanchi, jal jeera, coconut water, golden milk, chickoo dates shake, almond milk, strawberry smoothie etc.

It is an easy one-pot recipe and ready in few minutes. You can make it in large quantities and store it in the refrigerator for months.

Ingredients required for making Aam Panna concentrate

Raw mango – also called kachha aam, kachhi kairi. It is the main ingredient. Some people make it with a combination of raw and ripe mango but here I have used only the raw mangoes.

Jaggery powder – As Kachchi Kairi are sour in taste they require the addition of sugar. I have used jaggery powder as it is rich in minerals and nutrients as compared to white sugar. You can also use other sweeteners like coconut sugar, khandsari sugar or palm sugar or even white sugar if you want. There may be a slight difference in the taste and flavour of aam Panna depends on the type of sugar used.

Fresh mint – is a herb that is used for flavouring and improving digestion.

Black salt – it gives a nice pungent and sour flavour.

Cumin seeds powder – good for improving digestion and gastric problem.

Fennel seeds powder– gives a cooling effect to our body.

Black pepper & cardamom– make it a little spicy and flavourful.

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Benefits of consuming raw mango

1. It helps in rehydrating our body and maintaining electrolytes balance that beats the heat.
2. Rich in nutrients like vitamin A, B1, B2, B6 and C.
3. Aam Panna is good for curing digestive problem occurred during summers like gas, bloating.
4. Vitamin C presents in aam Panna works as an immunity booster and regulates liver functions and prevents cancer.
5. Vitamin A is good for the eyes and protect our eyes from harmful effects.

Step by step preparation of Aam Panna Concentrate or Kacchi Kairi Panna

1. Wash, peel and roughly chop raw mangoes and put them aside.

2. Now take a saucepan, add raw mangoes, 2 cups of water. Cook it for 5-6 minutes. Check if it becomes a little soft.

3. Then add jaggery powder, black salt, roasted cumin seeds powder, fennel seeds powder, ginger powder, black pepper powder, ½ tsp cardamom powder, and fresh mint leaves. Cook further for 5-7 minutes. Switch off the flame. Let it cool down.

5. Now transfer the mixture to a mixer grinder and make a smooth paste. Sieve the paste and store it in a dry and clean jar. Refrigerate it for later use. It stays good for 2-3 weeks.

6. When you want to make aam panna take 2-3 tbsps of concentrate in a glass, add ice and chilled water, mix and serve. Garnish with few mint leaves. ENJOY!

Serving suggestion

Raw mango summer drink can be served at any time of the day when you feel low and dehydrated. The best serving time is afternoon when the heat is more intense and the body becomes dehydrated soon.

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Video of Aam Panna Concentrate

Tips and tricks

1. Use raw, sour and tender mango for the preparation of aam Panna or Kairi Panna.
2. You can use any sugar as a sweetener like jaggery, khandsari, palm sugar, coconut sugar or even white sugar according to your preference but there might be a slight difference in the taste.
3. Use of fresh mints leaves is recommended as they give a nice green colour and make it more aromatic.
4. Store in a dry and cleaned jar in the refrigerator for later use.
5. Can double or tripled the recipe according to your need.
6. It can also be made in a pressure cooker. Cook up to 2-3 whistles, let it cool and then add spices and grind it.

Recipe card Aam Panna Concentrate | Kairi Panna | Raw Mango Drink Recipe

How to Make Aam Panna Concentrate | Kairi Panna | Raw Mango Drink Recipe

Babita Singh

Aam Panna is a summer drink made with green unripe mango pulp blended with jaggery powder, mint leaves and with a combination of a few spices. It is mainly consumed during the hot months of May and June in North India. It protects our body from hot heat waves called the loo of the summer.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting time 30 minutes mins

Total Time 30 minutes mins

Course Drinks

Cuisine Indian

Servings 12 Servings

Ingredients

  

• 700 gm raw mango
• 200 gm Jaggery powder
• ½ cup fresh mint leaves
• 1& ½ tsp black salt (kala namak)
• 1 tsp roasted cumin seeds powder (jeera powder)
• 2 tsp fennel seeds powder (saunf powder)
• ¼ tsp ginger powder (adrak powder)
• ½ tsp black pepper powder (kali mirch)
• ½ tsp cardamom powder (choti eliachi)
• 2 cup water

Instructions

 

• Wash, peel and roughly chop raw mangoes and put them aside.
• Now take a saucepan, add raw mangoes, 2 cups of water. Cook it for 5-6 minutes. Check if it becomes a little soft.
• Then add jaggery powder, fresh mint leaves, black salt, roasted cumin seeds powder, fennel seeds powder, ginger powder, black pepper powder, ½ tsp cardamom powder. Cook further for 5-7 minutes. Switch off the flame.
• Let it cool down.
• Transfer the mixture to a mixer grinder and make a smooth paste.
• Sieve the paste and store it in a dry and clean jar. Refrigerate it for later use. It stays good for 2-3 weeks.
• When you want to make aam Panna take 2-3 tbsps of concentrate in a glass, add ice and chilled water, mix and serve.

Notes

1. Use raw, sour and tender mango for the preparation of aam Panna or Kairi Panna.

2. You can use any sugar as a sweetener like jaggery, khandsari, palm sugar, coconut sugar or even white sugar according to your preference but there might be a slight difference in the taste.

3. Use of fresh mints leaves is recommended as they give a nice green colour and make it more aromatic.

4. Store in a dry and cleaned jar in the refrigerator for later use.

5. Can double or tripled the recipe according to your need.

6. It can also be made in a pressure cooker. Cook up to 2-3 whistles, let it cool and then add spices and grind it.

Keyword aam panna, aam panna concentrate, aam panna with jaggery, healthically, kacchi kairi panna, refreshing drink, summer cooler, summer drink recipe

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