A delicious twist to a popular Indian drink commonly consumed in summer. Panna is usually prepared using raw mangoes but I have prepared it using pineapple which is packed with nutrients, vitamins and minerals. Mint is a great appetizer and promotes digestion. Enjoy making this healthful drink at home and be ready to get loads of compliments!
# Pineapple Panna
Ingredients11/2 cup pineapple (peeled & cubed)
11/2 tablespoon lemon juice
11/2 tablespoon sugar
10-12 mint leaves
3/4 teaspoon black salt (kala namak) or to taste
1/4 teaspoon roasted cumin powder
3-4 ice cubes
Method- Combine all ingredients except ice cubes in a blender jug. Add 2 cups of water and blend till smooth.
- Place a sieve on a jug and pour the blended pineapple drink into the jug through the sieve.
- Put ice cubes in serving glasses and pour the pineapple panna in the glasses.
- Serve chilled garnished with a mint sprig and a pineapple chunk.
# Aam Panna
Ingredients500 raw unripe Mangoes (Kairi)
1-inch Ginger, diced
1 teaspoon Salt
1 cup Water
250 grams Sugar
½ cup Water
2 teaspoons roasted Cumin powder (Bhuna jeera powder)
1 teaspoon black Salt (Kala namak)
½ cup Mint leaves (Pudina)
½ teaspoon Cardamom powder (Elaichi powder)
½ teaspoon black Peppercorns (Kali mirch)
3 tablespoons Aam panna concentrate
1 cup or 250 ml Water
Few ice cubes
Mint leaves for garnishing
Method- First wash 500 grams unripe raw mangoes and slice them into pieces.
- Transfer the green mango slices into a pan. Add 1 teaspoon salt, 1-inch diced ginger and 1 cup water one by one into the pan and give a mix.
- Cover the pan and cook it in low flame for 20- 25 minutes until the mango pulp gets cooked.
- Allow the content to cool down to room temperature. Then separate the cooked mango pieces into a different plate but don’t discard the water. Reserve the water for later use.
- Collect the mango pulp from the slices with the help of a spoon or hand and discard the skin and seeds.
- Transfer the collected mango pulp and preserved water into a jar of a grinder.
- Add ½ cup washed mint leaves, ½ teaspoon black pepper corns, 2 teaspoons roasted cumin powder, ½ teaspoon cardamom powder and 1 teaspoon black salt, one by one into the jar. Close the lid and pulse it to a smooth paste. Keep it aside.
- On the other hand, put a pan on flame and add 250 grams sugar and ½ cup water into it.
- Boil the syrup until you get the one string consistency. Stir on regular interval.
- Pour the spicy mango paste (Step 7) into the pan and mix it well. Put the flame in high and stir it continuously until the mixture starts boiling. Then put the flame in low and simmer the mixture for another 5 minutes.
- Switch off the flame and allow the content to cool down completely.
- Set a strainer on a large mixing bowl. Pour the content through the strainer and strain the mixture.
- Transfer the aam panna concentrate in a clean and dry airtight container or bottle and refrigerate it.
- Just pour 3 tablespoons of the aam panna concentrate in a glass.
- Fill the glass with few ice cubes and water.
- Give a stir and mix it and your refreshing aam panna drink will be ready. You can garnish it with few mint leaves.