Panna is very easy to make & you can store it for days in refrigerator, just like any other fruit punch or squash. Mom would always make a fresh stock over the weekend which she would store in the refrigerator for us. After playing in the hot sun a cold glass of Aam Panna was just what I needed.
Now to the recipe...
2 Raw mangoes (kairi)
1/2 cup roughly chopped Jaggery (Or to taste)
pinch of cardamom powder
few strands saffron strands (optional)
1 tsp of Salt (or to taste)
1 tsp black salt (kala namak) (or to taste)
1 tsp chaat masala (or to taste)
1/2 tsp roasted ground cumin seeds powder.
5-6 cups water
2-3 cups ice (optional)
Peel the raw mangoes, slice off the raw mango flesh to separate it from the seed and roughly chop the flesh into pieces. Add these raw mango pieces along with 2 cups of water to a sauce pan and bring it to a boil and then simmer for 10-15 minutes or until the raw mango is soft (can mash with spoon). Switch off the flame and now add the jaggery and cardamom powder to it. Mix and allow the jaggery to dissolve (stir in between if required) and allow the mixture to cool completely.
Once the mixture is cool, blend it (in a blender) till smooth. Add salt , black salt, chaat masala and roasted cumin seeds powder to it and mix well. Now transfer the puree to a Jug and add 5-6 cups of water (or more depending on how liquidy you like) and 2 cups of ice. give it a good stir/shake and give a quick taste. If required, you can add more water or adjust the sweet and salt amount.
- The raw mango available here have a slightly yellowish orange flesh and a mix of sweet and sour taste compared to the white flesh and completely sour ones available in India. So the color of the panna may vary depending on the pulp color.
- I have used jaggery as the sweetener, but sugar can be used too. However taste will vary.
- For a rich yellowish orange color, add a few strands of saffron to the puree.
- Some like the panna thick some like it very liquidy. Adjust the water quantity to liking.