Step-by-step
1
firstly, in a pressure cooker take 1 raw mango and pour 2 cup water.
2
cover and pressure cook for 5 whistles or until mango are cooked well.
3
cool completely, and peel the skin of mango.
4
also, scrape the pulp of mango making sure the skin has separated.
5
transfer the mango pulp to a blender.
6
also add 3 tbsp mint, ¼ cup sugar.
7
blend to smooth paste without adding any water.
8
now add ½ tsp cardamom powder, ½ tsp cumin powder, ½ tsp pepper powder and ¾ tsp salt.
9
mix well making sure everything is well combined. aam panna concentrate is ready.
10
to serve, in a tall glass take a tbsp of aam panna concentrate and add few ice cubes.
11
pour in ice-cold water and mix well.
12
finally, enjoy aam panna garnished with fresh mint leaves.
Video
Notes
- firstly, you can store aam panna concentrate in refrigerator for a week and use as required.
- also, adjust the sugar based on tanginess of mango.
- additionally, adding fresh mint leaves gives freshness to panna.
- finally, aam panna recipe tastes great when prepared with tangy mango.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/aam-panna-recipe-kairi-panha-recipe/