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Print Recipe
 AAM PANNA – Raw Mango Lemonade
Course drink
Cuisine indian
Prep Time 		20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 4 Raw mangoesKairi – (medium)
  • 1 tbsp Fennel seeds Saunf /
  • 1/2 tsp seeds Ajwain Carom /
  • 1 tbsp Cumin seeds Jeera /
  • 1 tbsp Chaat masala
  • 1 tsp Cardamom powder
  • 1 tsp Black pepper powder
  • 10 mint leaves Fresh
  • 2 cups Water
  • 1/2 cup Sugar Jaggery / (grated)
  • salt Black – as needed
Course drink
Cuisine indian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 4 Raw mangoesKairi – (medium)
  • 1 tbsp Fennel seeds Saunf /
  • 1/2 tsp seeds Ajwain Carom /
  • 1 tbsp Cumin seeds Jeera /
  • 1 tbsp Chaat masala
  • 1 tsp Cardamom powder
  • 1 tsp Black pepper powder
  • 10 mint leaves Fresh
  • 2 cups Water
  • 1/2 cup Sugar Jaggery / (grated)
  • salt Black – as needed
Instructions
  1. In a pan dry roast the fennel seeds, carom seeds and cumin seeds. Once cool, grind them together to a fine powder.
  2. Meanwhile pressure cook the raw mangoes till soft and pulpy. When cool, peel them and scoop out the pulp discarding the seed.
  3. Now grind the pulp with jaggery or sugar, mint leaves and 1 cup of water.
  4. Now strain the mixture with mesh strainer and collect the liquid in a pitcher.
  5. Combine black salt, roasted carom-cumin-fennel seed powder, chat masala, cardamom powder, black pepper powder and 1 cup of water
  6. Stir nicely and check the taste alter if any spices required. Ideally it should taste equally tangy and sweet.Now your Aam Panna syrup is ready. You can bottle it and refrigerate for future use.
Serving :
  1. In a glass add 1/4 of the panna syrup , ice cubes and water. The consistency can be thick or thin as per your choice.
  2. Garnish it with fresh mint leaves and lemon
Recipe Notes

Serve Chilled!!!


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