aam panna recipe by hebbars kitchen
INGREDIENTS for pressure cooking: 1 raw mango 2 cup water other ingredients: 3 tbsp mint / pudina ¼ cup sugar ½ tsp cardamom powder ½ tsp cumin pwoder ½ tsp pepper powder ¾ tsp salt for serving: few ice cubes cold water INSTRUCTIONS firstly, in a pressure cooker take 1 raw mango and pour 2 cup water. cover and pressure cook for 5 whistles or until mango are cooked well. cool completely, and peel the skin of mango. also, scrape the pulp of mango making sure the skin has separated. transfer the mango pulp to a blender. also add 3 tbsp mint, ¼ cup sugar. blend to smooth paste without adding any water. now add ½ tsp cardamom powder, ½ tsp cumin powder, ½ tsp pepper powder and ¾ tsp salt. mix well making sure everything is well combined. aam panna concentrate is ready. to serve, in a tall glass take a tbsp of aam panna concentrate and add few ice cubes. pour in ice-cold water and mix well. finally, enjoy aam panna garnished with fresh mint leaves.
aam panna recipe by kunal kapoor
Ingredients Raw mangoes – 500 gms Sugar – 1 cup Black salt – 1 tsp Roasted cumin powder – 1tbsp Mint leaves – a handful Water – 2 lts Salt – to taste Pepper Powder – 1/2 tsp Chilly powder – 3/4 tsp Ice cubes – few Steps Peel the raw mangoes and roughly cut the mangoes. Place them along with the seed in a deep pan. Add water along with sugar, salt, black salt, pepper, roasted cumin powder, chilly powder and bring to a boil. Let it simmer for 25-30mins covered. Remove from fire and cool completely. Now scrape and pulp from the mango seed and add it back to the thick syrup. Pour the syrup into a blender along with mint leaves. It is now ready to be stored in a fridge for 2 weeks. To prepare the drink, place few ice cubes in a glass and pour 4-6tbsp of the thick syrup on the ice and top up with water. Serve chilled.
aam panna recipe by nisha madhulika
Ingredients for Mango Panna Concentrated Raw mango – 500 grams Sugar – 500 grams Mint leaves – 1 cup Sweet basil leaves – cup (if you want) Salt – 2 tsp Black salt – 2 tsp Roasted cumin – 4 tsp Black pepper – 1- 2 tsp Small cardamom – 7-8 Ginger – 1 inch piece Recipe – How to make Aam Ka Panna Concentrate Wash and peel the mango, remove its pulp and cut it into small pieces. Take a big vessel, add mango pieces, chopped ginger, cardamom, black pepper and half a cup of water, cover it and keep it to cook. After the mango pulp starts boiling, let it cook for 4-5 minutes on medium flame. Check the mango. Mango pulp has become soft, it is ripe, switch off the gas. Take out the pulp in a bowl. Mix sugar and 1 cup water in a vessel, keep it for making syrup. Cook on low flame till the sugar dissolves in the water. Make a paste by adding mint leaves, basil leaves, mango pulp, cumin, plain salt, black salt in a mixer jar. Now put this paste in sugar syrup and cook it. Check the syrup, if the syrup starts sticking, then the panna is ready. Switch off the gas. Let the mango panna cool down, when it cools down, filter the panna. After filtering, grind the remaining coarse masala once again in the mixer and filter it and put it in the panna. Aam panna is ready, fill it in a bottle and whenever you feel like drinking aam panna, add 2-3 table spoon of aam panna to the glass and prepare aam panna by mixing water and ice. Aam panna can be used comfortably for 2-3 months by keeping it in the fridge. If you want to keep it outside, then add 1 teaspoon of sodium benzoate to the pan and mix it well, after that you can keep it outside and use it for 5-6 months.
aam panna recipe by ranveer brar
Ingredients 5 medium size raw Mango, कच्चा आम 2 cups Water, पानी Salt to taste, नमक स्वादअनुसार 1 tbsp Fennel seeds, सौंफ 1 inch Ginger, peeled, slice, अदरक 1⅓ cups Sugar, चीनी Handful of Mint leaves, पुदीने For Masala 1 tbsp Cumin seeds, जीरा 2-3 Green Cardamom pods, हरी इलायची 8-10 Black peppercorns, काली मिर्च Salt to taste, नमक स्वादअनुसार For Serving Few Ice cube, बर्फ के टुकड़े Cold Water, पानी Process In a pressure cooker, add raw mango and pour 2 cup water. Cover and pressure cook for 2-3 whistles or until mango is cooked well. Cool completely, and peel the skin of mango. Also, scrape the pulp of mango making sure the skin has separated. Transfer the mango pulp into a bowl, add ginger. In a bowl, add fennel seeds and water and let it soak for a few minutes. For Masala In a pan, add cumin seeds, green cardamom pods, black peppercorns and salt to taste dry roast them well. Once it’s cool down, transfer it into a grinder jar and grind it into a fine powder. In the same jar, add raw mango pulp, ginger, soaked fennel seeds and grind it into a smooth paste. Add sugar, mint leaves and a few ice cubes and grind it into a smooth paste. To serve, in a tall glass take a spoonful of aam panna concentrate and add a few ice cubes. Pour in ice-cold water and mix well. Finally, enjoy aam panna garnished with fresh mint leaves.
aam panna recipe by sanjeev kapoor
Ingredients for Aam Panna (sweet) Recipe Raw mangoes 2 medium Sugar 4 teaspoons Rock salt (sendha namak) 1/2 tablespoons Fresh mint leaves 4-5 Cumin powder 1/2 teaspoon Method Wash and peel the mangoes, remove the pulp and pressure cook till one whistle. Allow the pulp to cool. Strain the pulp. Add rock salt, sugar, mint leaves and cumin powder. Mix well. Divide the above mixture into four equal parts add chilled water and serve cold.
aam panna recipe by sanjyot keer
Ingredients: • Raw mangoes 1 kg • Water 500 ml + 100 ml • Salt to taste • Jeera powder 1 tbsp • Black salt 1 tbsp • Black pepper powder 1 tsp • Sugar 500 gm Method: Peel the mangoes and slice and separate the flesh from the seed, remove the remaining flesh with the peeler. Roughly chop the raw mangoes. Set a wok on medium low heat, transfer the mango flesh to the wok and 500 ml add water, cook until the raw mangoes are soft. Cool down the raw mangoes completely to the room temperature. Transfer the cooled soft raw mangoes to a blending jar, add jeera powder, black salt and black pepper powder, grind well into a fine paste. Set a pan on medium low heat and add sugar and 100 ml water cook until one string consistency syrup, cool down. Strain and the cooked raw mango paste to the sugar syrup. Mix well and heat the mixture in a wok for 7-8 minutes. Cool down completely to the room temperature. Your aam panna concentrate is ready and it can be stored in the refrigerator in a well sterilized jar for 2 months. When feeling to have something refreshing and tangy simply add 3 tbsp of aam panna concentrate with 200ml of water stir well and add ice cubes, garnish it with some raw mango slices.
aam panna recipe by shilpi
INGREDIENTS 500 gm Raw Mango peeled and chopped 1 cup Water 1 cup Mint Leaves 5-6 Small Cardamom ½ inch Ginger 2-3 tbsp Water 500 gm Sugar/ Jaggery ½ tsp Black Pepper Powder 1 tsp Black Salt 1 tsp Cumin Powder ¼ tsp Asafoetida 1 tsp Salt INSTRUCTIONS In a cooker add raw mangoes, water close the lid and cook on medium flame for 4-5 whistles. In a grinder add mint leaves, cardamom, ginger, water and grind to make fine paste. After 5 whistles turn off the flame and let the cooker cool down a bit. After opening the lid put the cooker back on flame. Mash and mix pulp well and add sugar. Reduce flame to low, keep mixing and let it cook for a 10 minutes. After 10 minutes add black pepper powder, black salt, cumin powder, asafoetida, salt and mix well. Now add mint mixture, mix and let it cook for 2-3 minutes. After 3 minutes, turn off the heat let it cool down completely and grind the paste again. Store in a clean, dry glass container and keep it in the fridge. Dip the rim of a glass in lemon juice, then in mixture of red chilli powder and salt. Add a few ice cubes in the glass add aam panna concentrate, chilled water and mix well. Garnish with mint leaves and serve it cold.
aam panna recipe by tarla dalal
Ingredients 1 cup peeled raw mango cubes 1/3 cup sugar 1/4 cup mint leaves (phudina) 1/2 cup crushed ice For Serving a few mint leaves (phudina) 8 tbsp crushed ice Method Combine 1/2 cup of water and sugar in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes or till the sugar dissolves completely, while stirring continuously. Add the raw mangoes and cook on a medium flame for another 3 to 4 minutes, till the mangoes are tender, while stirring occasionally. Keep aside to cool. Combine the cooked mangoes and mints leaves and blend in a mixer till the mixture is smooth. Transfer the mixture into a bowl, add the mint leaves, 1/2 cup of crushed ice, 1 cup of chilled water and blend well using a hand blender. For serving, place 2 tbsp of crushed ice in 4 individual glasses and pour equal quantities of the drink over it. Serve chilled.
