Roasted Aam Panna

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Roasted Aam Panna or raw mango drink is a twist or variation to the usual aam panna that we make.

What is Aam ka Panna ?

In gujarati, it is called Kaachi Keri no Baaflo – Kaachi Keri means Raw Mango and Baaflo means boiled. So, raw mangoes are boiled first to make this yummy drink.

Instead of boiling, we have roasted the mango. This gives a nice smoky flavour and aroma to aam panna. For the sweetness, we have added jaggery and it is then flavoured with cumin powder, asafoetida and salt.

Health Benefits of Aam Panna

This is the best drink to have during summers. This drink not only gives you instant energy but also protects you from sunstroke.

Raw mangoes are rich in fibre, minerals and a good source of Vitamin C. Drinking aam panna is great for your immune system.

Ingredients

Raw Mango – The main ingredient of this drink is of course – green mangoes. Usually, it is recommended to use unripe green mangoes. But when we are making this recipe by roasting mangoes, it is ok if we settle for slightly ripe green mangoes. Since that will reduce the roasting time.

Jaggery – You can also prepare aam panna using sugar. But traditionally it is prepared using jaggery, as jaggery gives instant energy and has many health benefits too. The colour of this drink will depend on what you use as a sweetening agent – if you are using light coloured jaggery it will be an off-white or light-coloured drink. Here we have used dark brown coloured jaggery (or organic one, as it is called), so we have a slightly dark coloured aam panna drink. We suggest you use jaggery instead of sugar and prepare this drink.

Spice Powders – We have flavoured this drink with jeera (cumin seeds) powder, hing (asafoetida) and salt. You can add any of your preferred flavours like black pepper powder, rock salt, mint leaves.

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How to make Roasted Aam Panna – Step By Step Recipe

• Wash raw mango and wipe with a cloth. Place mango on gas stove and roast on low-medium flame till it gets evenly roasted from all sides. Keep flipping it with tongs. You can even use a stand (roti stand/rack) while roasting. We have roasted directly on open flame.

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• Once you notice that peel has turned black and its roasted well, insert a knife and check whether its cooked from the inside. If you feel its cooked well, remove from flame. If still its uncooked, roast for a few more minutes.
• Let the roasted mango come to room temperature. Once cooled, remove its peel.
• You can wash the mango once to get rid of charred skin remaining on the surface.
• Take mango pulp/pieces in a mixer jar and blend to a fine paste.

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• Now add jaggery, jeera powder, hing and salt. Again blend. Initially we have added 1 tablespoon jaggery.
• Now check the taste and add more jaggery. Quantity of jaggery will vary as per sour taste of mango.
• Blend well.
• Roasted aam panna syrup is ready. Store this aam panna syrup in a sterilized bottle and use as required. You can store this syrup in refrigerator for about 4-5 days.

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Storage

You can store the prepared aam panna concentrate in a sterilized bottle and use as required. You can store this syrup in refrigerator for about 4-5 days.

But make sure you follow all the instructions and do not add water while blending.

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