Aam Panna Recipe | Mango Panna Drink | Kitchenstagram

Aam Panna, also known as Aam Jhora or Kairi Panha, is a traditional Indian summer beverage crafted from raw green mangoes. Renowned for its cooling properties, this tangy-sweet drink is a seasonal favorite in many Indian households, it not only quenches thirst but also helps combat heat exhaustion. There are delightful variations in preparation- from boiling the mangoes for a clean, fruity flavour. Whether served chilled at family gatherings or sipped slowly on a scorching afternoon, Aam Panna is a timeless remedy for the sweltering Indian heat.

Aam Panna is a refreshing Indian beverage made from raw mangoes, traditionally enjoyed during the scorching summer months. Known for its cooling properties, it is especially popular in Northern and Western India. The drink is crafted using a concentrate of boiled green mangoes blended with a mix of aromatic spices like cumin, fennel, black peppercorn and black salt, which enhances its flavour and support digestion.

This vegan and gluten-free drink balances tangy, sweet and spicy notes, offering a unique taste experience. The preparation method influences its flavour profile, boiling the mangoes yields clean, tart taste, while roasting them adds a subtle smoky depth. Both techniques are widely accepted, and your choice depends on personal preference.

Often served chilled, Aam Panna is not only refreshing but also packed with health benefits and more than just a thirst quencher- it’s a natural remedy for heat exhaustion and dehydration, making it a staple in Indian households during summer. It naturally cools the body, making it an excellent remedy against heatstroke. The drink aids digestion and replenishes vital nutrients lost through sweat, thanks to its rich content of Vitamin C, iron and essential electrolytes. In the scorching summer months, nature offers us seasonal treasures like lemons, kokum and melons to stay hydrated and energized. Among these, Aam Panna stands out as a delicious and nourishing choice. Its vibrant taste and health benefits make it a beloved traditional cooler.

Storage Tips:

To store Aam Panna syrup, prepare it in bulk by scaling up the ingredients. Keep the syrup in a clean, airtight container. It stays fresh in the refrigerator for up to 2 weeks, or you can freeze it for up to a month. When ready to serve, dilute with water and add ice cubes for a refreshing drink. Always use a dry spoon to avoid contamination and extend shelf life. Serve chilled for best taste.

Ingredients

For Panna Masala:

  • 1 tbsp Cumin seeds

  • 1 tbsp Fennel seeds

  • 1 tsp Black Peppercorn

  • A pinch of Salt

For Aam Panna:

  • 3 nos. Unripe Green Mango

  • 1 tbsp Ginger, sliced

  • 2 nos. Green chili

  • 1 1/2 cups Sugar

  • 1 cup Water

  • Ice Cubes

  • 1/2 tsp Black Salt

  • Cold Water, for serving

  • 1 no. Green Mango Slice coated in chili powder & salt, for serving

Preparation

For Panna Masala:

  • Step 1: In a frying pan, add cumin seeds, fennel seeds, black peppercorn and a pinch of salt, dry roast them well.
  • Step 2: Once it’s cool down, transfer the spices into a grinder and grind into a fine powder.

For Aam Panna:

  • Step 3: Roughly slice the mangoes and add them in a pressure cooker. Add sliced ginger, green chili, sugar and 1 cup water.
  • Step 4: Cover and pressure cook for 2-3 whistles or until mango is well cooked. Allow the steam to escape before opening the lid, keep aside.
  • Step 5: Cool the mangoes completely and transfer the cooked mangoes along with skin, in a blender and blend until smooth. Mango skin is edible you can use it or if don’t like you can remove the skin.
  • Step 6: Strain the mango syrup and keep aside.
  • Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.
  • Step 8: Serve Aam Panna with a garnish of a raw mango coated in red chili and salt. Enjoy!!

Pro tips:

  • Use firm, tart green mangoes for the best flavour. If using semi-ripe mangoes, reduce the sweetener to match their natural sweetness.

  • Select mangoes with smooth flesh to ensure a consistent texture in the drink.

  • You can use the cooked mango peel for the Aam Panna or discard the peel.

  • If you like a smooth drink, strain the final mixture before serving.

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DEBJANI MONDAL

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Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.

 My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would  cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>

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  • Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.