With the mercury rising, markets are getting loaded with mangoes. Mangos are loved by children and adults alike. Once the season starts, mangos would sneak their way into our daily menu in some form or the other, be it chutney, kootan, pachadi , a simple manga curry or even better just slice them into wedges and sprinkle some salt and chilly powder. Wow the thought of these mango wedges makes me nostalgic. I am taken back to the days when, all of us cousins would get together at some relatives place for the summer vacation and in the afternoon, while the elders are busy napping, we would raid the kitchen of the mangoes and other goodies. Those were some of the golden days of my life.
Green mangos have myriad health benefits. They are rich in vitamins and minerals. They are also excellent coolants which help to cool our body.
Today’s post is on Mango Panna or Aam ka Panna. This is a popular north Indian drink made especially during summers to beat the summer’s heat. This serves as an excellent mocktail during parties, as it can be prepared beforehand in large quantities and refrigerated. I personally prefer homemade drinks like lassi, chhachh, lemonade etc to the store bought drinks and colas. Now to the recipe
What you will need:Small round green mangoes – 2
Sugar - 1/2 cup (or according to your taste)
Salt - 1 tsp
Cumin Seeds – 2 tsps
Water
Turmeric powder – a small pinch
Method:
Peel the mangoes and cut out the flesh from both the sides of the mangoes. Cook the mango pieces as well as the seed with a pinch of turmeric powder in a pressure cooker, till soft and mushy. Allow to cool. Now squeeze out all the pulp from the seed and put the entire thing into a blender. Pulse it for a few seconds till the pulp is blended well. Now add sugar and salt according to the sourness of the mango. Pulse it for a few more seconds. Transfer this into a vessel. Add about 3 big glasses of water. You can add more water if the panna is too sour. Check for sweetness. Then refrigerate for 4 to 5 hours.
Roast cumin seeds and powder it coarsely. Add the cumin powder to the panna and stir well. Pour into glasses and serve chilled.
Note:
Some people like to add Kala Namak or Rock salt also. I did not add as I don’t like it’s taste.
Always keep the prepared panna refrigerated else it will get fermented by the end of the day.
Adjust the quantity of sugar, and water depending on the sourness of the mango.
Sending this to
Radhika's Fun n Sun,
Kuriji's - HRH Healthy SummerAlso sending this to
Pari's only Coolers and Mocktails event hosted by
Nayana
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