Recipe to make aam panna

 Inputs

  • 500 gm kaccha aam
  • One small bunch mint leaves
  • Jaggery powder

Process 

  • Boil the raw mango and strain the water and the pulp 
  • Take the mint leaves and run it through a grinder
  • Heat the obtained water and mango pulp and add mint leaves to it
  • Keep heating till the mixture thickens
  • Add black salt and jaggery powder as per requirement. There is no difference in taste when adding sugar vs when adding jaggery powder
  • Dry roast cumin seeds, crush them a little and add them to the mixture
  • Allow the mixture to cool
  • The final quantity obtained would be approximately one litre
  • To serve, add 60 ml prepared mixture to approx 250 ml cold water. Garnish with mint leaves on top

Output




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