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aam panna recipe by foods and flavours
500 gm Raw Mango peeled and chopped
1 cup Water
1 cup Mint Leaves
5-6 Small Cardamom
½ inch Ginger
2-3 tbsp Water
500 gm Sugar/ Jaggery
½ tsp Black Pepper Powder
1 tsp Black Salt
1 tsp Cumin Powder
¼ tsp Asafoetida
1 tsp Salt
In a cooker add raw mangoes, water close the lid and cook on medium flame for 4-5 whistles.
In a grinder add mint leaves, cardamom, ginger, water and grind to make fine paste.
After 5 whistles turn off the flame and let the cooker cool down a bit.
After opening the lid put the cooker back on flame.
Mash and mix pulp well and add sugar.
Reduce flame to low, keep mixing and let it cook for a 10 minutes.
After 10 minutes add black pepper powder, black salt, cumin powder, asafoetida, salt and mix well.
Now add mint mixture, mix and let it cook for 2-3 minutes.
After 3 minutes, turn off the heat let it cool down completely and grind the paste again.
Store in a clean, dry glass container and keep it in the fridge.
Dip the rim of a glass in lemon juice, then in mixture of red chilli powder and salt.
Add a few ice cubes in the glass add aam panna concentrate, chilled water and mix well.
Garnish with mint leaves and serve it cold.
aam panna recipe by hebbars kitchen
for pressure cooking:
1 raw mango
2 cup water
3 tbsp mint / pudina
¼ cup sugar
½ tsp cardamom powder
½ tsp cumin pwoder
½ tsp pepper powder
¾ tsp salt
few ice cubes
firstly, in a pressure cooker take 1 raw mango and pour 2 cup water.
cover and pressure cook for 5 whistles or until mango are cooked well.
cool completely, and peel the skin of mango.
also, scrape the pulp of mango making sure the skin has separated.
transfer the mango pulp to a blender.
also add 3 tbsp mint, ¼ cup sugar.
blend to smooth paste without adding any water.
now add ½ tsp cardamom powder, ½ tsp cumin powder, ½ tsp pepper powder and ¾ tsp salt.
mix well making sure everything is well combined. aam panna concentrate is ready.
to serve, in a tall glass take a tbsp of aam panna concentrate and add few ice cubes.
pour in ice-cold water and mix well.
finally, enjoy aam panna garnished with fresh mint leaves.
aam panna recipe by kunal kapoor
Raw mangoes – 500 gms
Sugar – 1 cup
Black salt – 1 tsp
Roasted cumin powder – 1tbsp
Mint leaves – a handful
Water – 2 lts
Salt – to taste
Pepper Powder – 1/2 tsp
Chilly powder – 3/4 tsp
Ice cubes – few
Peel the raw mangoes and roughly cut the mangoes. Place them along with the seed in a deep pan. Add water along with sugar, salt, black salt, pepper, roasted cumin powder, chilly powder and bring to a boil.
Let it simmer for 25-30mins covered. Remove from fire and cool completely. Now scrape and pulp from the mango seed and add it back to the thick syrup. Pour the syrup into a blender along with mint leaves.
It is now ready to be stored in a fridge for 2 weeks. To prepare the drink, place few ice cubes in a glass and pour 4-6tbsp of the thick syrup on the ice and top up with water. Serve chilled.
aam panna recipe by masala kitchen
1 large raw green mango
Water, as required
1/4 – 1/3 cup sugar (or to taste)
Handful mint leaves
1/2 tsp cumin powder
Pinch cardamom powder
Place the mango in a large pressure cooker and add around 1 1/2 – 2 cups water. Seal and pressure cook on a medium heat for 7 whistles. Let the pressure release naturally and check if the mango is soft all the way through with a knife.
If not, then pressure cooker for a few whistles more.
Once the mango is soft, dunk in cold water (as it’ll be very hot). Peel the skin of the mango and remove the flesh. You can discard the skin and the stone.
Add the mango pulp to a blender, along with 1tbsp water and all the remaining ingredients. Blend until smooth. You can sieve the concentrate if you like so it’s completely smooth, but I don’t find it necessary.
The aam panna concentrate is ready! To make the aam panna drink, add 1 tbsp aam panna concentrate in a tall large glass. Top up with water and mix well. You can add more or less concentrate according to your tastes. Add ice cubes if you like and serve!
Store the aam panna concentrate in a sealed glass jar in the fridge for a month.
aam panna recipe by nisha madhulika
Ingredients for Mango Panna Concentrated
Raw mango – 500 grams
Sugar – 500 grams
Mint leaves – 1 cup
Sweet basil leaves – cup (if you want)
Salt – 2 tsp
Black salt – 2 tsp
Roasted cumin – 4 tsp
Black pepper – 1- 2 tsp
Small cardamom – 7-8
Ginger – 1 inch piece
Recipe – How to make Aam Ka Panna Concentrate
Wash and peel the mango, remove its pulp and cut it into small pieces.
Take a big vessel, add mango pieces, chopped ginger, cardamom, black pepper and half a cup of water, cover it and keep it to cook.
After the mango pulp starts boiling, let it cook for 4-5 minutes on medium flame. Check the mango. Mango pulp has become soft, it is ripe, switch off the gas. Take out the pulp in a bowl.
Mix sugar and 1 cup water in a vessel, keep it for making syrup. Cook on low flame till the sugar dissolves in the water.
Make a paste by adding mint leaves, basil leaves, mango pulp, cumin, plain salt, black salt in a mixer jar. Now put this paste in sugar syrup and cook it. Check the syrup, if the syrup starts sticking, then the panna is ready. Switch off the gas.
Let the mango panna cool down, when it cools down, filter the panna. After filtering, grind the remaining coarse masala once again in the mixer and filter it and put it in the panna.
Aam panna is ready, fill it in a bottle and whenever you feel like drinking aam panna, add 2-3 table spoon of aam panna to the glass and prepare aam panna by mixing water and ice. Aam panna can be used comfortably for 2-3 months by keeping it in the fridge.
If you want to keep it outside, then add 1 teaspoon of sodium benzoate to the pan and mix it well, after that you can keep it outside and use it for 5-6 months.
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