AMBYACHE PANNA(RAW MANGO SHERBET)

(Please refer to my previous recipes of Coconut Pudding and Coffee ice-cream. I am sure they will become staple in your home,your go to deserts)

I lost my mother on the 26th of March last year of a prolonged sickness. She was my backbone and inspiration. I won’t say that she was a very accomplished cook but there are some recipes, which were just her hallmark, Before I used to not cook or experiment much,but lots changed after my marriage, my husband who is a total foodie and also my greatest critic,helped me to push forward in improvising and learning new recipes and after the pandemic period, there was just no looking back, I became more passionate and obsessed about cooking and I felt I should share what I learnt. My two mothers, my mom and my mother in law both inspired me to have love for cooking.❤ It has taken me awhile to digest the loss and to move on. But life goes on,we should take the best and leave the rest.Today’s recipe is my personal favorite from my mom’s recipes. Every summers she used to make Aam-Panna  and give me bottles to last the entire season. So I thought while I make a new beginning, I should start with this recipe. So let’s begin…

AMBYACHE PANNA: Kairi aam ka Panna or ambyache Panna is an amazing coolant and soothing drink which helps you to cope up with heat stroke. When it is boiled and made,it lasts for a very long time. Make the concentrate ready,add water,ice garnish with cumin powder and there is nothing like it,so are you ready,let’s delve in.

• INGREDIENTS :
• Raw Green Mangoes (Kairi) : 1 kilogram
• Powdered Sugar( organic) : 7 to 8 table spoons heaped
• Cumin Powder:1 and 1/2 tables spoon OR
• Whole Cumin-seeds (zeera) : lightly roasted and set apart
• Mint leaves  : half bunch,around 25 to 30 leaves.
• Ginger : 1 inch cut into juveniles
• Salt: To taste.
• PREPARATION :
• Take a pan,roast the cumin seeds lightly and grind it to powder.
• Measure the cumin seed powder to 2 tablespoons.if using Cumin Powder directly skip the first 2 steps.
• Pressure cook the raw mangoes in a little water and then strain the raw mangoes.
• Peel the mangoes and squeeze all the juice in a bowl,discard the mango seeds and peel. Keep the pulp in the refrigerator for cooling or you can freeze it for further use.
• Remove the chilled  pulp from the refrigerator and add the following ingredients to it.Chopped mint leaves, Salt to taste,Sugar,Cumin powder.With wooden spatula  mix them together,the mix should be pulpy in texture, to this mix add chilled water.
• While serving, add ice-cubes or crushed  ice to it.Garnish with mint leaves

AAM KA PANNA(RAW MANGO SHERBET)

Recipe by Lina@tikkazndcurriez. Course: Seasonal, VEGAN, Sherbet, Cool appetizerCuisine: Indian, MaharashtrianDifficulty: Medium, Knowledge of cooking and equipment required.

Servings

10

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

Aam-Panna or Ambyache panna made from raw Green mangoes (kairi)is an excellent and amazing cool sherbet which is healthy and helps beat the heat,plus it’s tangy flavor refreshes you on those hot days and warm nights.Because it’s homemade no tension of preservatives.

Ingredients

• Raw Green mangoes : 1 kilogram

• Powdered sugar ( organic) : 8 tablespoons heaped.(can be replaced with equal measure of jaggery powder)

• Cumin powder : 2 tablespoons (you can also use freshly roasted cumin seeds– crushed and powdered)

• Mint leaves : around 25 to 30 leaves.

• Salt : To taste

Directions

• In a pan,roast the cumin seeds lightly and blend it into powder
• Ready made or homemade, use 2 table spoons of the cumin powder.
• Wash and scrub the raw mangoes well,remove the stem- part properly, it’s important. Put it in a pressure cooker (you can boil it in the vessel too),add little salt to it before closing the lid ,pressure cook till 3 to 4 whistles on medium flame.
• Let the cooker cool down,remove the mangoes, peel the outer covering, take a strainer,place over an utensil, start squeezing the juice from the boiled mangoes in the strainer.
• When all the pulp is removed in the strainer .With the help of spatula strain all the juice in the utensil. (By using the strainer we avoid the mango threads getting mixed.)
• Now to this pulp which we extracted in the utensil, add the following ingredients: chopped mint leaves, sugar, cumin powder, ginger and salt (check the salt as we had previously added while boiling)
• Blend this mix in a blender and again strain the pulp in another utensil. Re-heat this mix again, add a little water,make it syrupy in texture. When it comes to boiling point, switch off the flame, allow it to cool (Your aam-panna concentrate is ready,put it into bottles and allow it to completely cool down)
• When you want to serve, add the panna concentrate to the bottom of the glass,add cold water,crushed ice, crushed mint leaves and serve. (Out of the refrigerator this concentrate can stay good for 3 to 4 days at room temperature, if you refrigerate, it can easily last upto a month..)

Notes

• Instead of sugar, you can use jaggery powder or honey( the taste will vary a little.)
• Straining the mix is important.
• Remove the stem without fail, before pressure cooking, as the milk at the stem or nodle of the mango will spoil the total taste of the Panna.

This refreshing summer drink,will not just rejuvenate you but it will also win your guests hearts. 🥰 who doesn’t like to feel special 😊 so instead of having artificial sweetened soft drinks  go for something healthy and Beneficial.

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🎯See you soon with the next blog, Have a great weekend. Take care as the temperatures are soaring. If you have any questions or interesting information or recipes, share by email on tikkazndcurriez.in