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Aam Panna
Ingredients
- 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
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