Mango Panna, a Drink
Kachche Aam ka Panna
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This is a typically North Indian drink concentrate, similar to squash and for serving, it needs to be diluted with water. It is said to be cooling in it’s properties, and protects one from the intensely hot and dry winds of an Indian summer. Mint leaves add to the cooling effect of raw mangoes. Salt and sugar replace the lost electrolytes in hot, sweaty weather.
1 kg. green, unripe mangoes
700 gm. (or to taste) sugar
20 gm. black salt or kala namak (available from Indian grocers). If you do not have this, use rock salt.
1 tsp. cumin seeds, dry-roasted on a griddle or tava
1 tsp. ground black pepper
A handful of fresh mint leaves. You can use dry mint leaves, if you do not have fresh.
Additional salt to taste.
Small ice cubes or crushed ice
Wash mangoes and cut off the tops and stalk ends of each mango, removing a small portion of skin (about 1 cm. circle) along with the stalk. This removes the sticky sap that may sometimes cause irritation of the oral mucosa/skin.
Place mangoes and 1 cup water in a pan, bring to boil and simmer until soft. You can cook mangoes in a pressure cooker, 1 whistle or 3-4 minutes, under full pressure is enough. Allow the pressure cooker to cool.
Take the cooled mangoes out of water and peel the skins off.
Squeeze one mango at a time in your palm and collect the pulp and juice in a bowl. Discard the skins and stones.
Place this pulp, with all other ingredients, in a blender and purée.
Fill in sterilised bottles and Store. You can also store portions in a freezer.
To serve, dilute with cold water, add salt and pour on crushed ice placed in tall glasses. You can garnish with fresh mint leaves.
This drink should be used up within a month of making.