The first time I made Aam Panna was for a crown of 100 and I was making it for the first time! The simple trust my colleagues had on me that I would surely know how to make, was quite enough to make it without hesitation. I wasn’t sure if I had actually given proper attention to the recipe whenever it was that I read it, but I knew what goes in and got all the ingredients scaled up.
We had bought six kgs of raw mango, the best the city had to offer as they were really so plump and green! In the end, we felt five kgs should have been sufficed. And for a crowd that was also tasting it for the first time, it was a different experience. While folks from North went on to their third glass, down south folks came up to me and said I should have chosen ripe mangoes. I said then it wouldn’t be called Aam Panna.
Anyway, Panna was so delicious and I thoroughly enjoyed the experience of making this for such large quantity.
Since we were making a large amount, I roasted the cumin separately and powdered it. The mint leaves were ground with pepper and salt. We adjusted after adding each one directly
How to make Aam Ka Panna
Raw Mangoes, green and unripe – 2 large sized
Sugar – 3/4 cup or increase if needed
To be ground together
Kala Namka / Black Salt as per taste
Roasted Cumin powder – 1 & 1/2 tsp
Black Pepper – 1/2 tsp
Fresh mint leaves – 1/2 tightly packed cup
How to make Aam Panna
Boil the two large raw mangoes in a pressure cooker. Cook for 3 whistles or 10 minutes. Let them cool.
Peel the skin and collect the flesh/pulp from the mangoes. Once cool, pulse it couple of times to get a smooth paste
Powder sugar to fine.
For the masala powder, grind together roasted cumin powder, pepper powder, kala namak and mint leaves in a mixer to a smooth paste.
Transfer the mango pulp to a bowl, add the ground masala powder to the pulp along with powdered sugar. Adjust the water according to taste.
Stir well. Add crushed ice and garnish with some fresh mint leaves.
Enjoy a glass of refreshingly cool Aam Panna and you will be hooked!