Aam Panna with Jaggery (Raw Green Mango Summer Drink)

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Aam Panna or Aam Johra is a traditional and refreshing Indian Summer drink made using Raw green mangoes. Seasonal and made using easily available ingredients this Aam Panna with Jaggery is a must to quench your thirst and keep heat strokes at bay.

As the name suggests, the main ingredient is raw mangoes. The other ingredients added to it are cumin powder, black salt and sugar. Instead of sugar I prefer Jaggery as it is less processed or processed free, nutritious and adds to taste.

Mint leaves are added too at times for colour as well as for its nutritional benefits. Mint again helps in digestion and to has a cooling effect on the body. 

This Aam Panna is one drink which I always look forward to. A glass of cold aam panna after the sweltering heat refreshes and cools you down. It helps the body maintain sodium levels which drop during summers due to sweating. 

Another interesting thing is that it is quite easy to make. The concentrate is made and kept in the fridge. When needed water is added and you have one healthy drink within minutes.

Ingredients I have used in Aam Panna with Jaggery (Raw Green Mango Summer Drink)  

Raw Green Mango / Kaccha Aam / Kairi 

Raw Green Mango also know as Kairi or Kaccha Aam in Hindi. It is sour in taste, has a green skin and creamish to yellowish flesh. Loaded with nutrients and is known to protect from dehydration.

One of the best way to consume this is to cut them into small pieces and sprinkle salt and red chilly powder. I bet many of us have good old memories of eating kairi in this way during summers.

We also have loads of recipes with this. I find an excuse to add raw mangoes in everything. I like to add it in my dal, or simply replace it with lemon in many of my dishes during summers. Most of the time my fridge would have this 4 ingredient Instant Raw mango Pickle without oil. Goes well as a side with dal, rice or roti. 

I always add this to my Green coriander chutney during summers. It adds a nice texture and taste to the dish. Then another summer favourite using raw mangoes is this Kairi ki Launji, sweet and sour mango chutney. Perfect when you do not have any sabji and goes well with roti’s.

The next ingredient I have used is Jaggery

Instead of white sugar or brown sugar, I have used Jaggery.  Jaggery is a good substitute for processed sugar. It adds a nice taste and texture to the dish as well. 

What is Jaggery?

Jaggery is unrefined sugar common in India. It is called Gud/Gul/Gur. Made by pressing or distilling palm or cane juice. Available in dark and light forms, and the darker the better. As it is with fewer impurities and less processed. More about Jaggery or Gud/Gul/Gur can be read in this Masala Gud|Spicy Jaggery Bites. 

Masala Gud is a good Iron-rich digestive and a winter special sweet. It helps to keep the body warm, control cough, cold and common winter bugs.  Another favourite snack or breakfast recipe with jaggery is this Gul Poli | Tilgul Poli | Jaggery and Sesame seeds stuffed Indian flatbread. A favourite with kids and is perfect for lunch box or travel food. 

The third ingredient is Black Salt or Kala Namak

Black salt is another common ingredient used in Indian cuisine.  Black Salt or kala namak is known to add a unique taste and flavour to the dishes. It is most commonly added in chutneys and raitas. Most commonly sprinkled on fruits, salads and chaats.

The last ingredient I have used is Roasted Cumin Powder or Jeera powder

I use my homemade Roasted Cumin Powder or Jeera powder and is one of the most common spice powder used in the Indian kitchen. Again sprinkled in many of the dishes like fruits, salads, chaats, beverages etc. Used in a lot of curries, sabzis, chutney etc.

To make Aaam Panna Concentrate

So coming to today’s recipe, of Aam Panna with Jaggery, the recipe is quite simple. The raw mangoes are boiled in a pressure cooker or Instant Pot or open Pot. They are then allowed to cool completely. Then the skin is removed and the pulp extracted. The pulp is then boiled along with jaggery to form a concentrate. Black salt and Roasted Cumin Powder or Jeera powder adds to the flavour. The concentrate is cooled down and then can be kept in the fridge for 8-10 days or more. 

To Assemble the Aaam Panna Drink

The concentrate is added to a serving glass. To this cold or normal water is added. One can add more Roasted cumin powder or mint leaves to flavour. It is then served chilled along with some ice cubes. There is no fixed ratio of concentrate to water, but generally, I prefer 1:4. I do not measure it and add. I add the concentrate, water mix and taste it. If required I add more concentrate to the drink.

Aam Panna with Jaggery (Raw Green Mango Summer Drink)

Aam Panna with Jaggery is a traditional and refreshing Indian Summer drink or a coolant made using Raw green mangoes.

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Course: Beverage

Cuisine: Indian, North Indian

Keyword: Fruits, Summer Recipes

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Cooling Time: 30 minutes minutes

Servings: 500 grams

Author: Renu Agrawal-Dongre

Equipment

• Bowl
• Strainer
• Heavy Bottom Pot
• Open Pot / Pressure Cooker / Instant Pot

Ingredients

Aam Panna Concentrate

• 4 Medium size firm mangoes
• ½ Cup Jaggery (Chopped into small pieces or powdered) – 80 grams
• 1 tablespoon Roasted Cumin Powder or Jeera powder
• Black Salt | Kala Namak to taste
• 2-3 cup or more Water

Assembling Aam Panna

• Aam Panna Concetrate
• Drinking Water

Instructions

To make the concentrate

• Clean the green mangoes in water.
• In a pressure cooker, add 2-3 cups of water and pressure cook the raw mangoes for 3-4 whistles (or spending on your pressure cooker settings.)
• If you are doing it in Instant Pot, pressure cook on high for 5 minutes.
• Once the pressure cooker has cooled down, or the pressure settled, remove the mangoes.
• Let the mangoes cool down completely.
• Take a wide pot and keep a strainer on top of it.
• Remove the skin and extract the pulp in a strainer.
• Strain the pulp by gently pushing it against the sieve.
  
• The pulp will be collected in the bottom vessel.
• After removing all the pulp, immerse the skin and the seed in half a cup of water.
• Do the above steps with the remaining mangoes.
• Now give the skin and the seeds a nice rub against the water. (Optional step, but I would advise you to not skip it.)
• Strain the juice and repeat the above step at least 2 more times.
• Now add in the jaggery and 1 cup water.
• Slowly cook this on slow to medium until it comes to a boil.
• Once it starts boiling, adjust the consistency by adding water if required.
• Let it simmer for 2-3 minutes.
• Add salt to taste.
  
• Switch off and now add Roasted Cumin Powder or Jeera powder
  
• Let the concentrate cool down completely. Once cooled it can be refrigerated for 8-10 days or more.

To assemble the Drink

• In a glass add 1 part of concentrate and 4-5 parts of water.
• Add Ice Cubes.
• Sprinkle with cumin powder and garnish with mint leaves and serve.

Video

Notes

• Use firm and raw green mangoes for this.
• Mangoes ripen quickly and especially if you are in a hot climate.
• I have given measurements to the recipe, but there is no fixed ratio. Ingredients can be adjusted to taste.
• There is no fixed ratio of concentrate to water too. It can be adjusted. If you feel sugar or salt is less after making the drink, you can add more sugar and salt.

 

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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