Roasted Aam Panna, or roasted green mango drink, is a sweet and tangy summer cooler drink prepared from roasted green mango pulp, mint, jaggery and an assortment of other spices.It is a variation and slight twist to the usual Aam Panna that is generally made in Indian homes during summer. Roasting the green mango gives a nice smoky flavour and aroma to the delicious aam panna. The addition of assorted spices and the freshness of mint makes it irresistible. To make it more healthy and wholesome, jaggery is used instead of sugar. Jaggery imparts an earthy flavour to the drink, which makes it more soothing. Aam Panna, a refreshing summer drink made of green raw mango pulp, is famous for its cooling properties. This summer cooler not only quenches the thirst but also prevents the body from excessive loss of minerals during summer due to excessive sweating. Green raw mango used in this drink is a rich source of Pectin, Vitamin B1 and B2, Vitamin C and Iron. It is widely prepared during summers when raw mangoes appear in abundance and temperatures start soaring.
Utensil and Tools
- Faber Hobtop
- Wonderchef Nutri Blend
- Pyrex Glass Measuring Cup, 950ml
Ingredients
- 2 medium (300 gm) Green mangoes
- ¼ cup Mint leaves
- 1 tsp Roasted cumin powder
- 1 tsp Black salt or pink salt
- ½ tsp Cardamom Powder
- ¼ tsp Hing
- ½ ½ tsp Black pepper powder
- ¾ cup (100gm) Jaggery , grated
- 3 cups water
- 15-20 Ice cubes
Video
Instructions
- Rinse and then wipe dry the mangoes.
- Keep a roti rack or wire rack on a gas stove top. Place the mangoes on it and roast it on a medium flame. Keep on turning them with the help of tongs at regular intervals so that they are charred and cooked evenly from every side.
- To check doneness, insert a knife or toothpick on one of the sides of the cooked mango; it should insert easily.
- Keep the roasted mangoes aside and allow them to cool down at room temperature. Once cool down, remove the charred peels and clean the mangoes well.
- Slice the mangoes and discard the seeds. Add the sliced mango pulp and roasted cumin powder, black pepper powder, cardamom powder, black salt, hing and jaggery to a blender.
- Blend the mango pulp and spices to a smooth paste. The consistency of the paste should be smooth. If there are fibres in the prepared paste, strain it with a strainer. Transfer the paste to a big mixing bowl or jar. Add water, mint leaves and ice cubes. Mix it well and adjust the seasoning and sweetness of the drink.
- Serve aam panna immediately. Garnish the drink with mint leaves and lemon slices.
- It's a freezer-friendly recipe and stays good for 3-4 days. Make it beforehand, chill it in the refrigerator covered, and stir when serving and serve it chilled.
Nutrition
Calories: 131kcalCarbohydrates: 31gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gSodium: 11mgPotassium: 25mgFiber: 0.3gSugar: 30gVitamin A: 106IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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