From the Expert

Aam Panna

  • 2 nos
  • 1 ½ cup
  • ½ tsp
  • 1/4th tbsp
  • 1 tbsp
  • ½ tsp
  • 1/4th tsp
  • ¼ th cup or more as desired
  • 1/4th tsp
  • 2 sprigs
Method of Preparation
  • Wash and peel the mangoes. Deseed and chop the pulp.
  • In a pressure cooker add the chopped mangoes, water and turmeric.
  • Cook till 2 whistles.
  • Once the pressure cooker cools down and the entire pressure from it is released. Open the lid.
  • Add sugar and mix well.
  • Let the entire mixture cool done.
  • Add the roughly chopped mint leaves. Add cumin, Red chilli powder and rock salt.
  • Blend to a smooth paste in a blender.
  • This paste / puree is a concentrate.
  • Add 2 tbsp. or more of concentrate in a glass add crushed ice and chilled water. Stir well.
  • Serve chilled sprinkled with cumin powder and garnished with fresh mint leaves.
  • Pour this leftover puree in a sterilized and dry airtight glass bottle, refrigerate and use as and when required.
  • Chef Tips:
  • You may add Organic Jaggery instead of sugar to the concentrate.
  • You may add a pinch of asafoetida before you blend the mixture.
  • You may add black pepper powder, if desired, to the mixture before blending the mixture.

Image Courtesy: Chef Reetu Uday Kugaji

  • 10 minutes
  • 6 - 8 minutes
  • 6
  • Not Rated Yet
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