Aam Panna is the ultimate summer cooler, perfectly balancing tanginess with a hint of sweetness and spice. Making it at home is incredibly simple, and using a Prestige pressure cooker is the most efficient way to soften the raw mangoes while locking in all their natural flavour. This method ensures the pulp is cooked evenly and quickly, leaving you with a smooth base that you can store in the fridge to enjoy whenever the heat becomes too much.
Ingredients: 500 grams raw green mangoes 1 cup sugar or jaggery 1 tablespoon roasted cumin powder 1 teaspoon black salt 1 teaspoon regular salt 1/2 teaspoon black pepper powder A handful of fresh mint leaves 4 cups water
Peel the raw mangoes and cut the flesh away from the stone, then place the pieces into your Prestige pressure cooker with one cup of water.
Secure the lid and cook on medium heat for 2 whistles until the mango pieces are completely soft and pulpy.
Once the pressure releases, allow the mangoes to cool and then transfer them into a blender along with the fresh mint leaves.
Add the sugar, roasted cumin, black salt, regular salt, and black pepper to the blender and blitz until you have a smooth, concentrated paste.
To serve, mix two tablespoons of this concentrate into a glass of chilled water or soda, add ice cubes, and garnish with a mint sprig.