Delicious Chatpata Aam Panna Recipe with Sugar or Jaggery is a sourish - minty drink made of raw unripe mango pulp. Raw unripe mangoes are boiled in pressure cooker and use their pulp for making aam panna drink. Make aam panna recipe before the peak time gone or mango season runs out and at the end finish it garnished with mint leaves on a boring weekday evening to boosting energy.
There’s something very lovely about summer that makes me reach for anything chilled and refreshing is aam panna drink. Aam Panna drink has a charm of its own and it’s beat lovely classics like Lemonade and Masala Chaas . It’s sourish, tangy, slightly sweet and little bit spicy drink will be coming when the heat gets extreme.
Another name of this recipe, Kairi panna is what I reach for when the afternoon slump hits during the summer. I believe sour, tangy, fresh, and sweet flavors never fail to make hot afternoons feel cooler while helping me feel refreshed and energized like wake up.
Did you Know: Specially in summer in India Raw unripe mangoes helps in fighting intense summer heat in summer season. It is beneficial for those have gastric problem in the treatment of gastrointestinal disorders and also acts as a tonic or syrup to increase resistance.
Aam Panna Ingredients
Main Ingredients
- 2 medium raw mangoes (approx. 400 grams, unripe green mangoes)
- 2 cups water (for pressure cooking)
- Chilled water (for mixing/serving)
- 1.5 cups sugar or jaggery powder (approx. 325 grams, adjust as required)
Spices & Flavorings
- 1/2 teaspoon cumin powder (jeera)
- 1/2 teaspoons black salt (kala namak)
- Regular salt / white salt (as needed)
- Edible rock salt or pink salt (as alternative)
- 1/4 teaspoon crushed black pepper (optional)
- 1 teaspoon cardamom powder
- A pinch of chaat masala
- Fresh mint sprigs (for garnish)
- Ice cubes (for Serving) - Optional
Process of Making Aam Panna Drink
Cook the Mangoes (Boiled Method)
- First you need unripe mango and now start with first step add raw mango in a pressure cooker with 2cup of water.
- Cover the lid and wait for 8 to 10 minutes with medium flame or pressure cook for 2 whistles on medium flame. Not pressure the Pressure cooker just wait till pressure to release naturally.
In other option you can also steam the mangoes in a steamer. If you wish advance one step then you are free to remove the peels prior to cooking.
- When the pressure settles down naturally... not by your pressure, then remove the lid. Please check mangoes should now be soft and you done a good job
- Lightly or softly pour the contents of the cooker into a fine mesh stainless steel strainer and if you not have then use normal strainer. Place a bowl underneath.
- Do not discard the water! Because it is a nutritious water. Use this water latter to make your aam panna.
- Make sure to use a fine stainless steel strainer and if you not have then use normal strainer so that the small pulp particles can be collected in the strainer and only the nutritious water is strained.
- Now wait few more minutes for cool down the mangoes at room temperature. After cooking, the peels should come off easily if not then you do some mistake that not my fault keep practice. Finally Squeeze out the pulp from the mangoes.
- Collect the cooked mango pulp in a bowl. Discard the skin and seed once all the pulp is extracted
OR Cook the Mangoes (Roast Method)
- To begin making Aam ka Panna (kachhe aam ka chatpata juice) recipe with Jaggery by roasting, wash the mangoes according to your satisfaction and place them on a wire mesh on the gas stove or koila.
- Roast unripe mangoes till the skin is completely and gently burned and the mangoes are cooked well from inside it become soft.
- Place the roasted mangoes in a foil. Wait and let them cool at the room temprature.
- Remove the peel and seed and then keep the pulp aside in a bowl or container.
Make the Aam Panna Syrup
- Blend the cooled mango pulp in a mixer jar along with spices such as kala namak (black salt), freshly ground black pepper, cumin powder (jeera powder), and grated jaggery. Process until you achieve a smooth, creamy consistency. Taste and adjust the sweetness and spice levels as needed, keeping in mind the preference of those you are serving.
- As a standard rule, add twice the quantity of jaggery or sugar compared to the mango pulp. In simple terms, maintain a 1:2 ratio of pulp to sweetener.
- Before mixing in the sugar or jaggery, measure the mango pulp properly using a measuring cup. For example, if you have 1 cup of pulp, add 2 cups of sugar.
- If you like it less sweet, you can follow a 1:1 ratio — 1 cup pulp to 1 cup sugar.
- Add the required amount of sugar or jaggery accordingly.
- Next, mix in 1 teaspoon cardamom powder, 1 teaspoon roasted cumin powder, 2 teaspoons black salt, and ¼ teaspoon crushed black pepper.
In case black salt is unavailable in your kitchen, substitute it with regular salt or edible rock salt. If the spices are already added earlier, you can skip this addition.
- Stir well until the sugar dissolves completely. You may use a blender or hand whisk to achieve a lightly textured mixture if preferred.
- Keep stirring at room temperature until no sugar granules remain. Your aam panna syrup concentrate is now prepared.
- Pour the prepared syrup into a clean, sterilized glass jar or bottle. Seal, label, and refrigerate for up to three months.
Alternatively, you can blend the mango pulp with rock salt, jeera powder, sugar, a little chilli powder, and fresh mint leaves for extra flavor.
- The prepared concentrate stays fresh in the refrigerator for about three weeks.
To Make Aam Panna Drink
- For drink Combine water and aam panna concentrate, add 2 to 3 tablespoons of aam panna syrup in a glass and mix well and serve with ice as a beverage!
OR Add the either the mango cooking water (if you still have some) or chilled water. You can also add water at room temperature if you prefer. Feel free to add a bit of lemon juice at this step if you like.
- Garnish with some fresh mint leaves, fresh coriander leaves, or lemon wedges. Enjoy!
Optional: Popsicle Version
- Mix the aam panna concentrate with an equal amount of water (1:1 ratio) and stir well. Pour the mixture into popsicle molds and place them in the freezer.
- Let them freeze for 4 to 6 hours, or until completely firm. Once set, remove from the molds and serve chilled.
Benefits Of Aam Panna Drink
- Aside from being extraordinarily tasty, unripe mango juice(aam jhora) also boasts energy and some pretty magnificent health benefits. Aam ka panna:
- Specially in summer it prevents heat stroke by keeping our body cool.
- Aids in digestion
- This drink rich in vitamins mainly in Vitamin C, minerals, and electrolytes. Raw mangoes are rich in Vitamin C and iron, plus if you have used jaggery, it gives an iron boost and better digestion.
- Some fruits or vegetables like - Cucumber, Melons, Coconut, Kokum and Lemons make great summer coolers and help in tolerating heat and heat stroke in summer. Nimbu Pani, Aam ka panna, , and Kokum Juice are my three special ways to beat the summer heat!
FAQ
Q. What is Aam Panna syrup?
Aam Panna syrup is a concentrated raw mango drink base made with mango pulp, sugar or jaggery, and spices.
Q. Is Aam Panna powder travel-friendly?
Yes, it is convenient and easy to carry.
Q. Is Aam Panna recipe good for digestion?
Yes, it aids digestion and replenishes electrolytes.
Q. Where can I check Aam Panna price?
Online grocery stores and supermarkets list updated prices.
Q. What is the taste of Paper Boat Aam Panna?
It is tangy, slightly sweet, and mildly spiced.
Q. What is special about Haldiram Aam Panna?
It has a balanced sweet and tangy flavor.
Q. What spices are in Aam Panna masala?
Roasted cumin, black salt, black pepper, and sometimes dry mint.
Q. Does Aam Panna bottle need dilution?
Concentrates require dilution; ready-to-drink versions do not.
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