Gingery Aam Panna, our very renowned aam panna in a gingery flavor. Slightly sweet and sour refreshing drink, perfect for this hot summer. Aam panna is a famous Indian drink/beverage which is commonly consumed during summer season to beat the scorching heat. It is not only refreshing but also energizing and helps by keeping you hydrated.
Aam Panna is basically made of raw mango, sugar, roasted cumin and fresh mint leaves. But I have a twist here. I made it in gingery flavor and added jaggery instead of sugar.
Mango has already hitted the market and what better way to start the seasons first with our very famous Indian drink Aam Panna.
Also read Non-Alcoholic Sangria
You will come across a lot variation in Aam Panna recipe. The recipe of aam panna differs from person to person. Some roast the raw mango but some directly cook it than make. Some add mint leaves, some do not.
It prevents from heat stroke and keeps the body cool. Raw Mangoes are rich in vitamin C and iron. Adding Jaggery instead of regular sugar is also an added benefit and healthy.
MORE MANGO RECIPES YOU’LL LOVE TO TRY
● Mango Frozen Yogurt / 3 Ingredients Mango Dessert
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
So let’s hear on to the recipe. I hope you will try out the recipe and share your thoughts about the recipe with me.
Preparation time : 15 mins
Cooking time : 10 mins
Serves : 4
Ingredients to make gingery aam panna:
Raw Mangoes – 2
Jaggery – ¼ cup
Ginger – 2-3 inches chopped
Roasted cumin powder – 1 tsp
Black pepper – ¼ tsp
Black salt to taste
Mint leaves – 5-6 crushed and few leaves for garnish
Water – 1½ litre
Ice cubes for serving the drink
How to make gingery aam panna:
Take the raw Mangoes in a pressure cooker. Add ½ cup water and pressure cook for 3-4 whistles.
Once the mango cools down. Take them out from cooker and extract the pulp of the mangoes and discard the skin.
In the mango stock add the jaggery and allow the jaggery to melt. Add the remaining water, roasted cumin powder, pepper and black salt.
In a blender add the mango pulp, ginger, mint leaves and blend them into a fine puree.
Pour the mango puree into the jaggery mixture, add crushed mint leaves and mix well. (after mixing I have strain it, but it’s optional)
Pour in individual serving glass, add ice cubes if you wish to, garnish with mint leaves and serve.
Well, if you make this easy homemade mango pickle please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy cooking!
Love Akum
