Aam panna
This is a refreshing drink from unripe mangoes. This is known for it's coolant properties. Mangoes are boiled peeled and pureed and jaggery is added to make it into a cool drink. You can also add sugar if you want instead of jaggery. One of the common drink I make in summer. The others are
Solkhadi
Punarpuli sharbeth
Ingredients
Raw (unripe) mangoes - 2 medium sized
Jaggery - 6 to 8 tbsp (depends on sourness of mango)
Cardamom - 3 nos
Cloves - 2 nos
Pepper - 1 tsp
Sugar - 1 tsp (to powder the cardamom)
Salt - a pinch (black salt is better)
Method
Boil the unripe mangoes in a pressure cooker till they are soft and tender. The mangoes should loose their green colour. Remove the peel off the mangoes. Scoop out the pulp of mangoes. Discard the seed. Add the jaggery and blend it to soft in a blender. Powder the cardamom, clove and pepper with sugar. Add this to the juice. Add a pinch of salt.
Add water as necessary.
Solkhadi
Punarpuli sharbeth
Ingredients
Raw (unripe) mangoes - 2 medium sized
Jaggery - 6 to 8 tbsp (depends on sourness of mango)
Cardamom - 3 nos
Cloves - 2 nos
Pepper - 1 tsp
Sugar - 1 tsp (to powder the cardamom)
Salt - a pinch (black salt is better)
Method
Boil the unripe mangoes in a pressure cooker till they are soft and tender. The mangoes should loose their green colour. Remove the peel off the mangoes. Scoop out the pulp of mangoes. Discard the seed. Add the jaggery and blend it to soft in a blender. Powder the cardamom, clove and pepper with sugar. Add this to the juice. Add a pinch of salt.
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