Aam Panna is a traditional Indian summer cooler made from raw mangoes, flavored with spices like roasted cumin, fennel, black pepper, and fresh mint. This version simplifies the process using a pressure cooker to soften the mangoes quickly and retain their tangy essence. The result is a deliciously sweet, tangy, and spiced drink that hydrates and rejuvenates.

What is Aam Panna?

Aam Panna is a cooling beverage made with green mangoes, sugar, and Indian spices, widely consumed during summer to beat the heat and prevent dehydration. It is rich in Vitamin C, electrolytes, and digestive aids like fennel and cumin.

This pressure cooker version of Aam Panna helps speed up the cooking process without compromising on traditional flavors.

Key Components of Aam Panna:

• Raw Mangoes: The core ingredient offering tang and body.

• Sugar: Balances the tartness of the mango.

• Mint & Ginger: Add freshness and a hint of spice.

• Roasted Masala Powder: Cumin, pepper, and cardamom for depth.

• Fennel Seeds: Promotes digestion and enhances aroma.

• Pressure Cooker Method: Quick cooking without babysitting the stove.

What Makes This Aam Panna Unique?

• Quick one-pot pressure cooker method

• No artificial colors or preservatives

• Balanced sweet-tangy-spicy profile

• Can be stored and served chilled over several days

• Easily scalable for parties or meal prep

MEYER Presta 5.5L Tri-ply with Outer Lid Pressure Cooker

Preparation Steps:

1. Pressure Cooking:

• In a pressure cooker, add 5 medium-sized raw mangoes with 2 cups of water and a pinch of salt.

• Close the lid and pressure cook for 2–3 whistles or until the mangoes are completely soft.

• Let the pressure release naturally and allow the mangoes to cool completely.

2. Extracting the Pulp:

• Peel the mangoes and separate the pulp using a spoon.

• Soak 1 tbsp fennel seeds in a few tablespoons of water for 10 minutes.

3. Roasting Masala:

• Dry roast 1 tbsp cumin seeds, 2–3 green cardamom pods, 8–10 black peppercorns, and a pinch of salt.

• Let cool and grind into a fine powder.

4. Making the Concentrate:

• In a mixer jar, add mango pulp, soaked fennel seeds (with water), sliced ginger, and the ground masala powder.

• Add 1⅓ cups sugar and a handful of mint leaves. Blend into a smooth paste.

• Add a few ice cubes while blending to chill the mixture instantly.

5. Serving:

• To serve, add 2–3 tablespoons of the aam panna concentrate to a glass.

• Top up with cold water, add ice cubes, and stir well.

• Garnish with mint leaves and serve immediately.

Expert Tips:

• You can store the concentrate in the refrigerator for up to one week.

• Adjust sugar and spices based on mango sourness and personal taste.

• Use jaggery instead of sugar for a rustic twist.

• Add black salt or sendha namak for a fasting-friendly version.

• Always blend with cold water to retain freshness while serving.

Recipe Card

Pressure Cooker Aam Panna

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Category

Summer Beverage

Servings

6

Prep Time

10 minutes

Cook Time

15 minutes

Calories

100

Aam Panna is a traditional Indian summer cooler made from raw mangoes, flavored with spices like roasted cumin, fennel, black pepper, and fresh mint.

Author:

Parth Kapoor

Ingredients

For Pressure Cooking

• Raw Mango – 5 medium
• Water – 2 cups
• Salt – to taste
• Fennel Seeds – 1 tbsp
• Ginger – 1 inch (sliced)
• Sugar – 1⅓ cups
• Mint Leaves – a handful

For Masala

• Cumin Seeds – 1 tbsp
• Green Cardamom Pods – 2 to 3
• Black Peppercorns – 8 to 10
• Salt – to taste

For Serving

• Ice Cubes – as needed
• Cold Water – as required
• Mint Leaves – for garnish

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Directions

Pressure Cooking

1. In a pressure cooker, add 5 medium-sized raw mangoes with 2 cups of water and a pinch of salt.

2. Close the lid and pressure cook for 2–3 whistles or until the mangoes are completely soft.
3. Let the pressure release naturally and allow the mangoes to cool completely.

Extracting the Pulp

1. Peel the mangoes and separate the pulp using a spoon.

2. Soak 1 tbsp fennel seeds in a few tablespoons of water for 10 minutes.

Roasting Masala

1. Dry roast 1 tbsp cumin seeds, 2–3 green cardamom pods, 8–10 black peppercorns, and a pinch of salt.

2. Let cool and grind into a fine powder.

Making the Concentrate:

1. In a mixer jar, add mango pulp, soaked fennel seeds (with water), sliced ginger, and the ground masala powder.

2. Add 1⅓ cups sugar and a handful of mint leaves. Blend into a smooth paste.
3. Add a few ice cubes while blending to chill the mixture instantly.

Serving

1. To serve, add 2–3 tablespoons of the aam panna concentrate to a glass.

2. Top up with cold water, add ice cubes, and stir well.
3. Garnish with mint leaves and serve immediately.