Watch: Learn how to make a year’s worth of Raw Mango Aam Panna

It’s all about cooling and refreshing drinks in summer to escape the heat. Whether it’s hydrating coconut water, lip balm or raw mango am panna, the season is instantly fun with these drinks. Aam panna is especially popular this time of the year as it is made with our favorite summer fruits. Raw mangoes are known as ‘kakchi kairi’ in Hindi and are used to make pickles, papads and this special drink. If you too indulge in panna sorbet every summer, we will make it special this time. How? Read on.

We’ve found a recipe that will allow you to continue enjoying panna long after summer is over. A recipe posted on the YouTube channel ‘Cook with Parul’ shows how to make a concentrated aam panna mix that can be stored for a year!

As you know, aam panna is packed with calcium, iron and immune-boosting vitamin C, so treat your taste buds while maintaining your health with this sherbet. Panna sherbet also gives you plenty of energy to keep you active all season long.

Usually people boil raw mangoes to make recipes like panna or sherbet. But they deteriorate quickly. If you steam mangoes, foods made from their pulp will last for a long time, up to a year!

Also read: Health Benefits of Raw Mangoes: 6 Reasons to Add Kairi to Your Summer Diet

Double mangoes are used to make several delicious dishes.
Photo credit: iStock

How to make Kacchi Kairi Aam Panna I Raw Mango Sharbet Recipe:

Take about 4 raw mangoes. Cut off the top of them and steam them in an idli maker for about 15 minutes. You can steam it in oven or kadhai. You will see the green mangoes turn yellow and soften. Cut and pulp the mango. Now put the pulp in a mixer grinder, add roasted jeera powder, black pepper powder, black salt and common table salt. Also, add a little elaichi powder to enhance the flavor of the sherbet. Grind to make a paste. Then add pudina leaves and beat the mixer again.

Now to make sherbet first take mishri. Grind whole mishri and grind it into powder. Now boil mishri powder in water to make syrup. Also, add the raw mango pulp mixture. Keep stirring to cook. You can also add green food to make it more attractive. After the sherbet thickens, turn off the gas and add lemon juice. Store the sherbet in a glass container while it cools. You can keep it for a year.

Now, if you want to make panna sorbet, take 2 tablespoons of the mixture in a glass and fill it with water and ice. Enjoy!

Also Read: 5 Delicious Raw Mango Recipes From South India

Watch Kacchi kairi aam panna recipe full video here:

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