Aam Panna Recipe Mango Panna Fun Food Frolic

Along with many other health benefits, mango panna is mainly known for its heat-resistant properties. It is a natural coolant. The mango panna may vary from light green to yellow depending upon the variety of the mango. The best season to enjoy panna is from April to June or during the peak of the summer season.

Ingredients Required

Mango: Use unripe, green, raw mango for making aam panna. The colour of the panna may vary depending on the raw mangoes. The raw mango with a hint of sweetness is the best. Sugar: Use granulated white sugar or raw unprocessed sugar. Seasoning: Rock or Black Salt, Cumin Powder Fresh Mint Leaves give a refreshing aroma and taste to the panna.

Aam Panna Concentrate

The undiluted mango panna concentrate has a thick and luscious consistency. Panna Concentrate is easy to store and has a long shelf life.

gluten-free has no nuts easy to store it has no dairy natural coolant

Mix water in the concentrate in the desired quantity before drinking/serving the sharbat. With the bottle of mango panna concentrate sitting in the fridge, I am always excited about the delicious sips that await me as soon I reach home.

How To Make Panna – 3 Ways

Pressure Cooker Method: Pressure cook the mangoes over medium heat for 2 – 3 whistles along with water. Remove the stone, if any, in the mangoes. Allow the mango pulp to cool. Blend the mango pulp, sugar, salt, spices, and mint until smooth. Roasting Method: Wash and wipe the raw mangoes. Now, you can roast them directly over the gas stove flames or on the barbecue grill. Once that is done, get rid of the charred/black mango skin and the stone. Next, collect the pulp in a bowl. Blend it with sugar, spices, and mint leaves. The mango panna has a smokey taste from roasting. Instant Pot Method: You can make this aan panna in an instant pot. Add peeled green, raw mango with water to the inner pot. Seal the lid. Set the steam valve to the Sealing position. Pressure Cook for 6 – 8 minutes. Release the steam. Collect the pulp in the inner pot. Discard the stones. Add sugar, mint leaves, and spices. Blend the sherbet using a hand blender. The Verdict: The roasting method gives a more intense taste to mango pulp. In my opinion, if you prefer that smokey flavour and aroma, go for the roasting method. Otherwise, my pressure cooker method is highly time-saving. I tried the roasting process with kiwi ka panna last summer. And needless to say, it was delicious!