Looking for an Aam Panna recipe that is easy, quick, mess-free and uses just one pot? Then, here is the one!
This refreshing drink is full of flavour and is considered best to beat heat stroke. It is one of the best thirst quenchers is full of taste and with innumerable health benefits too.
Do you know that Aam Panna in itself is excellent for sugar patients due to its low glycemic index? See here for more details.
Do not forget to check a special tip regarding the seed of raw mangoes given below the recipe.
What Is Aam Panna?
When it comes to beat the heat then nothing tops better than our traditional drinks. Along with Thandai, Buttermilk, bael ka sherbet, falsa sherbet, Nimbu Pani joins in another popular drink made almost in every house and that is Aam Panna.
Aam Panna is a summer drink that is made using raw mangoes and thus you can call it Raw mango drink or Kairi ka Panna too.
Panna is made by first boiling or roasting the raw mangoes and then squeezing out its juice. This juice is sweetened with a sweetener of one's choice and is made tasty by adding a variety of spices.
Benefits
Aam Panna, a wonderful thirst quencher, comes with loads of benefits too. It is a great rehydration drink and maintains electrolytic balance in our bodies which is disturbed due to excessive sweating in summers. Benefits of aam Panna are:
- Rehydrates our bodies and maintains electrolytic balance.
- Regulates the digestive process and cure ailments like diarrhoea, piles, gastroenteritis, and constipation.
- As raw mangoes have a low glycemic index, therefore, they are good for diabetics, provided no sugar is added to them.
- It is rich in vitamins A, B1, B2, B6, C, niacin, iron, and folates. One glass of aam Panna fulfils the daily need of iron in our bodies. You can read more about the benefits of aam Panna here.
How To Make
I am sharing a very easy way of making Aam Panna. In this method, we peel the raw mangoes, chop them roughly and then boil these. Once boiled, mash them up in the blender or using a hand blender in the pressure cooker itself. Dilute it, sweeten it and serve after adding lots of ice or chilling in the refrigerator. You can serve it just as it is also. This is one method of making Aam Panna.
After boiling and pureeing it, add mint paste, spices and sweetener and store it as it is in the refrigerator. Then at the time of serving, dilute it by adding chilled water. This is done as it can easily be stored in an airtight container too and this eases the storage problem. In this method, you don't have to store it in a pitcher but just a small container is enough.
Aam Panna Without Sugar
There is good news for diabetics. Yes, I have something for you too by making sugar free Aam Panna.
As I said, Aam Panna can be sweetened with any sweetener of your choice. My favourite is Boora Sugar. Boora is a type of unrefined cane sugar and is available in powdered form. Some people think of it as powdered refined sugar but it is not that. it is unrefined sugar only. Apart from its benefits, I like to add it as it mixes easily in aam Panna.
But ever since my husband has been diagnosed with diabetes, I have started making it with Stevia as well as with jaggery too. In fact, after pureeing the boiled raw mangoes, I make it both ways. Add stevia or jaggery in half of it and add Boora sugar in the other half.
With Stevia
Stevia, a zero-calorie, natural sweetener, which mother nature has given us, is a plant and its leaves are naturally sweet. The way, neem leaves are bitter similarly stevia leaves are sweet.
Stevia is now available in many forms, like dried leaves, powder form, and drops. Nowadays, I have dried leaves. I powder these leaves and store it and use it in my husband's tea, coffee etc. And these same powdered leaves, I added in the aam Panna and the taste was wonderful. So, try it. Stevia is a boon for sugar patients. Even non-sugar patients can have it and thus avoid the usual sugar. Instead of leaves, stevia powder or drops can also be added to it.
With Jaggery
Panna with jaggery is slightly different in taste but is on the good side only. Of course, the colour changes to dark brown with jaggery but so what? Think of it as sweet Jaljeera and enjoy it.
To make it with jaggery, chop jaggery into small pieces. once the raw mangoes are boiled then add jaggery pieces in it and leave for some time. Due to the heat, jaggery will fully dissolve in it. And then, grind the mix, add spices and continue the process.
With Pudina
I add one magical ingredient to it which takes my Panna to an altogether different level. And that magical ingredient is Pudina (mint). And please, do not add dry mint. Instead, grind mint leaves and add that paste to the cooled raw mango paste. The Flavor and aroma of fresh mint paste are mind-blowing. If you had been adding dry mint till now then you have to try this version.
Step By Step Recipe
(I made using 1/2 kg raw mangoes and divided it equally in 2 pitchers, one with sugar and the other with stevia)
- Wash raw mangoes.
- Peel and roughly chop the raw mangoes.
- Add little water and pressure cook for just one whistle.
- Puree it using a blender. I used my hand blender so that no additional utensil was required.
- Take mint leaves and puree them in the blender.
- Add mint puree, salt, rock salt, roasted cumin powder.
- At this stage, you can keep it in the refrigerator too and dilute it at the time of serving it.
- Or, add water
- (At this stage I divided it into 2 lots). Add sugar or stevia powder/liquid
FAQs
Q) What type of raw mangoes are best for making Aam ka Panna?
There are many varieties of raw mangoes available but you can take any variety of raw mangoes for making Aam Panna. Just ensure that it is raw. Should not be soft or yellowish from inside. While choosing raw mangoes, hold them in your hand and go for hard and tight ones. Even if slightly loose then drop it.
Q) Is Aam Panna Good For Diabetics?
There is good news for sugar patients. As you know, raw mango, having a low glycemic index is good for diabetics but it is the sugar that makes this healthy aam Panna the culprit. If you can have it without sugar than nothing like it.
Now, to make it sugar-free you can add jaggery powder also. I recently tried Panna made with jaggery and you can try that too. And then I tried it with stevia.
Q) Can I make salty Aam Panna?
If you wish to make Salty Aam Panna then refer to my Raw Mango Jaljeera
A Useful Tip:
Clean Tawa/ Kadhai: After peeling and chopping raw mangoes, do not throw away its seed. Yes, seed! Put it on your cast iron tawa or kadhai along with one-fourth cup water. Leave it overnight. In the morning, rub it slightly on the tawa/kadhai and you will have sparkling kadhai.
Some other Raw Mango Recipes that are worth trying are:
Let's Connect
I hope you have liked this recipe of making one-pot Aam Panna. I would love to have your views regarding this.
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Aam Panna Recipe
An easy, one-pot, non-messy way of making Aam panna Also, made without sugar too so that even diabetics can have it.
- Pressure Cooker
- Hand Blender/Mixie
- 250 g Raw Mangoes
- 1/2 Cup Boora Sugar (Or 1 teaspoon Stevia powder or few drops Stevia liquid or 1/2 Cup Jaggery Powder)
- 1/4 Cup(25 g approx) Mint leaves
- 1 Teaspoon Roasted Cumin Powder
- 1 Teaspoon (or as per taste) Salt
- 1 Teaspoon (or as per taste) Rock Salt ((Kala Namak))
Wash, peel and chop raw mangoes.
Add little water and boil these in the pressure cooker for just one whistle.
Mash the pulp using a hand blender or in the mixer.
Grind mint leaves and puree them into a fine paste.
Once the raw mango pulp cools down, add mint paste, roasted cumin powder, salt, rock salt and Boora sugar.
- Add water. Normally, 250 g of raw mangoes yields 1 litre of panna.
Chill it in the refrigerator.
Add lots of ice cubes and serve.
Sugar-Free Aam Panna With Stevia
Substitute Boora sgar with stevia powder or drops.
If using stevia leaves then boil these in 1/4 cup water. Strain it when cools down. Add this water to Aam Panna
Aam Panna with Jaggery
Add jaggery powder immediately after boiling raw mangoes so that it dissolves properly. Once dissolved,add all other spices.
- Since the raw mangoes are peeled and diced too, therefore, gets boiled in just one whistle.
- If using a hand blender then mash it immediately after boiling.
- If using a mixer then let the pulp cool down first.
- Grind mint leaves at the time of adding them to the pulp. The mint paste turns black if prepared in advance.
- Adjust the quantity of mint as per your taste.
- You can store the pulp after adding mint paste, sugar, and spices. Store it as it is in the pulp form in the refrigerator and add chilled water at the time of serving.
- You may simply add 1 or 2 teaspoons Coriander chutney instead of mint paste.
