Aam Panna, a summer’s delight!

 

 
Kitchen Equipments Required

Pressure cooker/saucepan with lid, bowl, blender, serving glasses.

Ingredients 

Mangoes – 2, raw

Sugar – 1/2 to 3/4 cup, depends how tart the mango is.

Mint leaves – 8 to 10

Rock salt / Kala namak – 1 tsp or to taste

Cumin powder, roasted – 1/2 tsp

Red chili powder – 1/4 tsp, optional 

Water – chilled

Ice – to desire

Method 

1. Wash the magics throughly with skin. Pressure cook the mangoes with skin on for 1 whistle and simmer for another 8-10 minutes. Alternatively, cook the mangoes with skin on in a deep sauce pan until they are really soft to touch.

2. Peel the mangoes while still warm. Separate the pulp and seed/pit.

3. Add sugar to the warm pulp. It helps dissolving the sugar faster without residue.

4. Add the rest of the spices & mint leaves and put in blender and blend it with 1&1/2 cups of water, till it is puréed well. Check for salt and sugar. Adjust accordingly. 

5. Add ice cubes or crushed ice at the bottom of the serving glasses. Pour the puréed Aam Panna equally in 6 glasses. Stir and serve chilled.

If I call it an Indian Mojito, I am not lying!!😉

Notes

1. This purée can be made in advance and is good in refrigerator for a week. Use as required.

2. The Aam Panna can be diluted to your desire. I like slightly thick so the measurements are accordingly.

3. You may freeze the pulp in ice cubes and use as desired.

4. Dilute less and set Popsicles! That is the best kind of Popsicle that you will ever have.