Aam Panna - Shobha Kamath
Ingredients:Raw Mangoes 2 Medium
Jaggery Powder 1/2 cup
Water 1 cup
Rock salt (Kala Namak) 1 tsp
Cummin (jeera) powder 1 tsp
Dry ginger powder 1-1/2 tsp
Black Pepper powder 1-1/2 tsp
Mint leaves 10 -12 leaves
Cardamom powder 1 tspMethod :
Wash and peel the raw mangoes and cut them into chunks.
Cook the mango chunks in a pressure cooker for 15 mins. And when done remove from the cooker and allow it to cool completely.
Combine jaggery powder and water and heat it until jaggery is completely melted and when slightly cooled, filter it and get rid of (if any) impurities. Let this also cool completely.
Next, in a mixie jar, add the cooked and cooled mango pieces, mint leaves, rock salt, cumin powder,dry ginger powder, and black pepper powder and grind this to a puree.
Now mix the cooled melted jaggery with the puree.
Finally add cardamom powder and give it a good stir.
The “Aam Panna” concentrate is now ready.
Store the concentrate in an air-tight sterilised glass bottle and refrigerate it.
To Serve:In a glass, add about 3 tbsps of this prepared concentrate and mix water as required. Stir and serve chilled garnished with mint leaves.
Jaggery Powder 1/2 cup
Water 1 cup
Rock salt (Kala Namak) 1 tsp
Cummin (jeera) powder 1 tsp
Dry ginger powder 1-1/2 tsp
Black Pepper powder 1-1/2 tsp
Mint leaves 10 -12 leaves
Cardamom powder 1 tspMethod :
Wash and peel the raw mangoes and cut them into chunks.
Cook the mango chunks in a pressure cooker for 15 mins. And when done remove from the cooker and allow it to cool completely.
Combine jaggery powder and water and heat it until jaggery is completely melted and when slightly cooled, filter it and get rid of (if any) impurities. Let this also cool completely.
Next, in a mixie jar, add the cooked and cooled mango pieces, mint leaves, rock salt, cumin powder,dry ginger powder, and black pepper powder and grind this to a puree.
Now mix the cooled melted jaggery with the puree.
Finally add cardamom powder and give it a good stir.
The “Aam Panna” concentrate is now ready.
Store the concentrate in an air-tight sterilised glass bottle and refrigerate it.
To Serve:In a glass, add about 3 tbsps of this prepared concentrate and mix water as required. Stir and serve chilled garnished with mint leaves.
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