- 500g raw mangoes
- 1 tablespoon fennel seeds/sauf
- 2 cups (500ml) water
- 1 cup fresh mint leaves
- 1 cup (200g) sugar
- 3 tablespoons black salt
- 1 teaspoon salt
- ½ teaspoon red chilli powder
- 2 teaspoons black pepper powder
- 2 tablespoons roasted cumin powder
- 3-4 green cardamoms, crushed
- Ice cubes
- Fresh mint leaves
- Chilled water
- Lemon for garnishing
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Peal the raw mangoes and roughly chop them.
- In a pan add the chopped raw mangoes, water and fennel seeds. Now cover it with a lid and let it cook on medium heat for 8-10 minutes or until the mangoes turn soft.
- Once done let them cool down. Now transfer them in a mixer grind and grind till it forms into a smooth paste.
- Further add fresh mint leaves and grind until smooth. Do not add excess water.
- Now add sugar, black salt, regular salt, red chilli powder, cumin powder and crushed cardamoms. Grind once again till it forms smooth and all the sugar is dissolved. The aam panna concentrate is ready.
- To prepare a glass of aam panna, in a glass add two spoonful of the aam pann concentrate, ice and some fresh mint leaves. Now add chilled water and mix well. Serve immediately.
- You can store the aam panna concentrate in the refrigerator for upto a week.
- You can adjust the sweetness as per your taste.
- If you like less or more spices in your aam panna then you can adjust them as well.