recipeIngredient (used american measuring cup, 1 cup = 250 ml)
2 raw mangoes
1 tbsp fennel seed
½ t/s carom seed (ajwain)
1 tbsp cumin seed (jeera)
1 tbsp chat masala
1 t/s cardamom powder
1 ts black pepper powder
8 to 9 mint leaves
2 cups water ( 1 cup while grinding and another cup for the panna)
1 cup jaggery granules
black salt as per taste
How to make the recipe?
Roast carom seed, fennel seed and cumin seed until lightly roasted. Now pound with a pestle and mortar until powder formed.
Slice the raw mangoes into 2 to 3 pieces. Steam Or cook them in a pot with some water covering them until they get tender. Check with a knife if you are able to mash them. Switch off the gas. Alternatively you could pressure cook until 2 whistles until they are cooked and tender.
Now scoop out the pulp with spoon and discard the peels. Grind the pulp with jaggery granules, mint leaves and 1 cup of water.
Strain the mixture with mesh strainer. Collect the liquid in a vessel.
Discard the skin. Combine black salt, pounded carom-cumin-fennel seed powder, chat masala, cardamom powder, black pepper powder and 1 cup of water. Give a nice whisk and stir nicely. Check the taste alter if any spices required. Ideally it should taste equally tangy and sweet.
Take ¼th of panna syrup and 1 cup water to make aam panna drink. Serve chilled in tall glassed with icecubes. Garnish with mint leaves. Store rest of panna syrup in bottle into fridge. Check what consistency you like add water accordingly.
Recipe by Flavors of Mumbai at https://www.flavorsofmumbai.com/aam-panna-recipe/