Aam panna is one of those nostalgic Indian summer drinks that brings back memories of hot afternoons, cool verandas and the smell of boiled raw mangoes in the kitchen. Made with simple ingredients, this traditional drink is tangy, mildly sweet and packed with natural electrolytes. It is especially popular in northern and central India where raw mangoes are abundant during the early summer months.
The beauty of aam panna lies in its ability to cool the body from within. Raw mangoes are rich in vitamin C and help prevent heat strokes, while roasted cumin and black salt aid in digestion. Mint adds a refreshing aroma and flavour, making this drink not only delicious but also soothing for the stomach and system. It is often served chilled in earthen cups or glasses and enjoyed as a natural antidote to the scorching heat.
This drink has been passed down through generations and is still a household staple in many Indian homes. While store-bought concentrates are available today, the homemade version is far superior in taste and health benefits. Let us make this classic summer favourite in five easy steps.
Step 1: Select and boil raw mangoes
Choose two to three medium sized raw mangoes that are green and firm. These should be sour and not at all ripe. Wash them well and place them in a saucepan. Add enough water to cover the mangoes and boil them for ten to fifteen minutes or until they become soft and the skin begins to wrinkle. Alternatively, you can pressure cook them for two whistles. Allow them to cool completely.
Step 2: Extract the pulp
Once the boiled mangoes are cool, peel off the skin and remove the seeds. Scoop out the soft pulp into a bowl. You should get around one and a half cups of pulp. Mash it gently using a spoon or blend it for a smoother texture. This pulp will be the base of your panna concentrate.
Step 3: Prepare the spice mix
In a dry pan, lightly roast one and a half teaspoons of cumin seeds until aromatic. Crush them into a coarse powder using a mortar and pestle. In a blender jar, add the mango pulp, two tablespoons of sugar or jaggery (adjust to taste), half a teaspoon of black salt, a pinch of regular salt, the roasted cumin, and a handful of fresh mint leaves. Blend everything until smooth and well combined.
Step 4: Dilute and chill the drink
To serve, take two to three tablespoons of this concentrate in a glass. Add chilled water to dilute it to your preferred consistency. Typically, one cup of pulp concentrate is enough for four to five servings. Stir well and taste. Adjust sugar or salt if required. For extra chill, you can blend with a few ice cubes or serve over crushed ice.
Step 5: Garnish and serve fresh
Pour the aam panna into glasses. Garnish with a sprig of mint or a slice of lime if desired. Serve immediately while cold and refreshing. You can also store the concentrate in the refrigerator for up to a week and make fresh glasses as needed. It makes a great welcome drink for guests and a soothing sip after a hot day outside.
Aam panna is not just a drink but a part of India’s cultural response to summer. It combines flavour, nutrition and nostalgia in every glass. Easy to make and loved by all age groups, this drink is proof that traditional recipes have timeless charm. Prepare a batch today and bring home the taste of Indian summer in its purest form.
