Pudina Aam Panna also known as a Kairiche Panhe, is an Indian drink renowned for its heat-resistant properties. It is traditional Indian household summer drink, especially in Maharashtra,  which contain the goodness and exciting flavor of mint and mango, made with real mint and raw mangoes. A delicious summer cooler made from raw mangoes, flavored with mint leaves roasted cumin seeds and black salt.

Aam Panna is made from green mangoes and is light green in color, and is consumed as a tasty and healthy beverage to fight against the intense Indian summer heat. Now have the summer favorite Aam Panna with the Pudina twist. Tangy Raw Mango and Mint Drink, Aam Zor or Aam Panna many a names to the same drink, is an ultimate Indian summer drink for beat the heat. Serve your guests and enjoy the summer by preparing your dish with this tasty and delicious pudina aam panna.

Green mango is a rich source of pectin, which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric and malic acids.

Aam panna, which is prepared using raw mangoes, sugar and an assortment of spices, quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating. The drink is mainly consumed in north India and is considered beneficial in the treatment of gastrointestinal disorders. It is also a good source of vitamin B1 and B2, niacin, and vitamin C. In Indian culture, it is regarded as a tonic believed to increase resistance against tuberculosis, anemia, cholera and dysentery.

Ingredients:

• 3-4 Medium Size Green Raw Mangoes
• ½ cup Jaggery or Brown Sugar
• 1 tbsp Roasted Cumin Powder
• 1 tsp Black salt
• ½ Chaat Masala
• ½ cup Mint leaves

Garnishing

• ¼ Red Chili Powder
• ½ Salt
• ½ Sugar
• ½ Lemon/Lime
• Ice Cubes
• Mint Leaves

Method:

1. Peel the skin of mangoes and place along with 2 cup water in a sauce-pan and bring to a boil. Simmer for 10 minutes or you can pressure cook mangoes with water till soft or 3-4 whistle.
2. Let it cool down completely and then mash it to get the pulp with the help of a spoon and discard the seeds.
3. Now add completely cooled mangoes pulp into a blender along with mint leaves, jaggery, add roasted cumin powder, chaat masala, black salt and 1 cup chilled water, blend it and make a smooth puree.
4. In small plate add chili powder,salt and sugar mix it well.
5. Take a serving glass, rub lemon on the glass edge and turn the glass upside down and coat the chili mix on the glass edge
5. Add ice cubes into the glass and fill the mango puree till ¼ of cup, add chilled water and mix it with the spoon.
6. Then garnish it with mint leaves and serve chilled.

Tips:

• You can increase or decrease the quantity of sweetness as per your choice.
• You can use regular sugar instead of jaggery.
• This mixture can stay in refrigerator for up to a week.

5.0 from 2 reviews

Pudina Aam Panna

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Pudina Aam Panna is an Indian drink renowned for its heat-resistant properties. Pudina Aam Panna traditional Indian household summer drink which contain the goodness and exciting flavor of mint and mango. Pudina Aam Panna made with real mint and raw mangoes.

Author: Binjal Pandya

Recipe type: Beverage

Cuisine: Indian

Serves: 7-8

Ingredients

• 3-4 Medium Size Green Raw Mangoes
• ½ cup Jaggery or Brown Sugar
• 1 tbsp Roasted Cumin Powder
• 1 tsp Black salt
• ½ Chaat Masala
• ½ cup Mint leaves
• Garnishing
• ¼ Red Chili Powder
• ½ Salt
• ½ Sugar
• ½ Lemon/Lime
• Ice Cubes
• Mint Leaves

Instructions

1. Peel the skin of mangoes and place along with 2 cup water in a sauce-pan and bring to a boil. Simmer for 10 minutes or you can pressure cook mangoes with water till soft or 3-4 whistle.
2. Let it cool down completely and then mash it to get the pulp with the help of a spoon and discard the seeds.
3. Now add completely cooled mangoes pulp into a blender along with mint leaves, jaggery, add roasted cumin powder, chaat masala, black salt and 1 cup chilled water, blend it and make a smooth puree.
4. In small plate add chili powder,salt and sugar mix it well.
5. Take a serving glass, rub lemon on the glass edge and turn the glass upside down and coat the chili mix on the glass edge
6. Add ice cubes into the glass and fill the mango puree till ¼ of cup, add chilled water and mix it with the spoon.
7. Then garnish it with mint leaves and serve chilled.

Notes

• You can increase or decrease the quantity of sugar as per your choice.
• You can use grated jaggery instead of sugar.
• This mixture can stay in refrigerator for up to a week.

3.5.3251

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