15 minPrep
40 minCook
55 minTotal
10Servings
300Kcal
Ingredients
- —Raw Green mangoes : 1 kilogram
- —Powdered sugar ( organic) : 8 tablespoons heaped.(can be replaced with equal measure of jaggery powder)
- —Cumin powder : 2 tablespoons (you can also use freshly roasted cumin seeds- crushed and powdered)
- —Mint leaves : around 25 to 30 leaves.
- to tasteSalt :
Instructions
- In a pan,roast the cumin seeds lightly and blend it into powder
- Ready made or homemade, use 2 table spoons of the cumin powder.
- Wash and scrub the raw mangoes well,remove the stem- part properly, it's important. Put it in a pressure cooker (you can boil it in the vessel too),add little salt to it before closing the lid ,pressure cook till 3 to 4 whistles on medium flame.
- Let the cooker cool down,remove the mangoes, peel the outer covering, take a strainer,place over an utensil, start squeezing the juice from the boiled mangoes in the strainer.
- When all the pulp is removed in the strainer .With the help of spatula strain all the juice in the utensil. (By using the strainer we avoid the mango threads getting mixed.)
- Now to this pulp which we extracted in the utensil, add the following ingredients: chopped mint leaves, sugar, cumin powder, ginger and salt (check the salt as we had previously added while boiling)
- Blend this mix in a blender and again strain the pulp in another utensil. Re-heat this mix again, add a little water,make it syrupy in texture. When it comes to boiling point, switch off the flame, allow it to cool (Your aam-panna concentrate is ready,put it into bottles and allow it to completely cool down)
- When you want to serve, add the panna concentrate to the bottom of the glass,add cold water,crushed ice, crushed mint leaves and serve. (Out of the refrigerator this concentrate can stay good for 3 to 4 days at room temperature, if you refrigerate, it can easily last upto a month..)
Ready to cook?
Follow step-by-step instructions in Cook Mode.