How to make SMOKED AAM PANNA -

The smoky flavour makes this aam panna more enticing

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw mangoes (कच्चे आम), Sugar (चीनी)

Cuisine : Indian

Course : Beverages

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For more recipes related to SMOKED AAM PANNA checkout Aam Aur Kamrak Ka Panna, Aam ka Abshola. You can also find more Beverages recipes like lassi with honey Sangria Popsicles Aloo Bukhare Ka Sharbat Ganga Jamuna Sarasvati

SMOKED AAM PANNA

SMOKED AAM PANNA Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet & Sour

Ingredients for SMOKED AAM PANNA Recipe

  • Raw mangoes 4

  • Sugar 3/4 cup

  • Salt to taste

  • Roasted cumin powder 1/4 teaspoon

  • Black salt to taste

  • Ghee for drizzling

  • Ice cubes as required

  • Red chilli powder 1 teaspoon

  • Lemon 1/2

  • Lemon sliced into roundels 2

  • Fresh mint leaves as required

  • Fresh mint sprigs to garnish

Method

Step 1

Peel the raw mangoes and put them into a pressure cooker. Add 1 cup water, put the lid on and cook under pressure till 1-2 whistles are given out. Open the lid when the pressure reduces completely.

Step 2

Heat a piece of coal on direct flame.

Step 3

Deseed the cooked raw mangoes and take out the pulp in a bowl.

Step 4

Heat raw mango pulp in a non-stick pan, add sugar, mix and cook till it melts. Add salt, cumin powder and black salt, mix and cook for 1-2 minutes. Transfer into a bowl and cool.

Step 5

Put the hot coal in a small steel bowl and place the steel bowl in the center of raw mango pulp mixture. Drizzle some ghee on it, cover quickly and keep for 2-3 minutes. Remove the steel bowl with the coal.

Step 6

To prepare each portion, blend together 3-4 tablespoons raw mango mixture, few ice cubes and ½ cup chilled water into a smooth mixture.

Step 7

Mix together salt and chilli powder on a plate.

Step 8

Apply some lemon juice on the rim of each serving glasses. Place the glasses upside down over the chilli powder-salt till their rims are well coated.

Step 9

Put few ice cubes, 2-3 lemon slices and 4-5 mint leaves in each glass. Pour the raw mango mixture and serve chilled garnished with mint sprigs.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.