Raw Mango Panna is the ultimate drink to survive summers. There are many options available. You can have Thandai, bel juice, watermelon juice, Shikanji, Mojitos but Panna is still my favorite among these. Made with raw mango it is sweet, sour and salty. This drink will tickle all your taste buds leaving you refreshed and satisfied.

when I was studying in college I used to return home after 2 or3 o clock in summers. My mother would keep a jug of Panna or Thandai ready in the fridge for me. Even now when I go to my parent’s house she prepares the Panna in the morning (now she has to prepare 2 jugs as my kids love it as much as I doJ) so that we can have it whenever we feel like it. I think she makes the best Panna in the world. I have used her recipe for Panna.

Raw/Green Mango Panna is not only tasty and refreshing but it is healthy also. As it is made with raw mangoes it is a good source of vitamin C. It also helps in heat stroke. Bhuna jeera powder added in Panna is good for digestion. Mint powder helps in keeping the body cool. It is also extensively used in Raitas because of this property. Rock salt helps in controlling your blood pressure. It is considered better than regular table salt.

 

How to make Raw Mango Panna

Preparation time: 2-3 minutes
Cooking time: 10 minutes
Makes about 6 glasses

Ingredients:

2 raw green mangoes
1 cup sugar ( my family likes it sweet. you can start with 3/4 cup and then add according to                         your taste. It also depends on how sour your raw mangoes are.)
salt to taste
a pinch black pepper powder (my mother adds this but I don’t as my younger son does not                                                       like it. You can use according to your preference)
½ tsp kaala namak (rock salt)
1 tsp bhuna jeera (roasted cumin powder)
½ tsp pudina powder( Mint powder made by grinding dry mint leaves)
water to dilute the Panna

to serve
ice
mint leaves

To make Raw Mango Panna

Wash and peel the raw mangoes. Cut slices of mangoes and boil in water till they are soft. Or you can cook them in the pressure cooker for 5 minutes (1 whistle on high and 2 on the slow flame). Strain the pulp when it is cold enough to handle.

Add sugar, salt, black salt, bhuna jeera and pudina powder to the Panna. Taste and adjust the spices as per your taste. Kaala namak, bhuna jeera, and pudina powder add flavor to Panna and if possible do not skip them. Dilute it according to your taste.

Let it cool in the fridge for 2-3 hours before serving.
Serve chilled with ice and mint leaves.

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