Come summer, the king of fruits takes over with a plethora of delectable recipes created with both raw and ripe mango. While those with a sweet tooth swear by a sweet and creamy mango shake to combat the heat, others who prefer spicy and sour foods find relief in Aam Panna, which is made of raw mango and mint leaves.
Raw mangoes provide a range of health advantages and are used to flavor chutneys, beverages, and curries and vegetables. Raw mango has sour, astringent, and cooling Ayurvedic properties.
Aam Panna, the summer drink, not only quenches thirst and treats digestive problems, but it is also high in vitamin B1 and B2, niacin, and vitamin C. When suffering from heat stroke, aam panna can instantly cool down the body temperature and provide relief. It also aids digestion throughout the summer months.
Chef Kunal Kapur shared a delectable aam panna recipe on Instagram, which can help you battle the heat and keep cool this summer.
(Chef Kunal Kapur’s recipe)
500 g raw mangoes
1 cup sugar
1 teaspoon black salt
1 tbsp roasted cumin powder
a handful of mint leaves
2 liters of water
To taste, add salt.
1/2 teaspoon pepper powder
3/4 teaspoon chili powder
Few ice cubes
Peel the raw mangoes and cut them coarsely. In a deep pan, combine them with the seed. Bring water, sugar, salt, black salt, pepper, roasted cumin powder, and chilly powder to a boil.
Allow it to simmer, covered, for 25-30 minutes. Remove from the heat and allow it cool completely. Scrape and pulp the mango seed and return it to the thick syrup. Blend the syrup with the mint leaves in a blender.
It is now ready to be refrigerated for two weeks. To make the cocktail, fill a glass with ice cubes, pour 4-6 tablespoons of the thick syrup over the ice, and top with water. Chill before serving.
Information Source: Hindustan Times