Mango Panna Recipe with Jaggery / How to Make Mango Panha / Raw Mango Summer Cooler

raw mangoes

🥗Healthier: green apples

💰Cheaper: ripe mango pulp

Green apples provide a similar tartness.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey adds sweetness with a different flavor profile.

black salt

🥗Healthier: regular salt

💰Cheaper: table salt

Regular salt is more accessible.

mint leaves

🥗Healthier: basil leaves

💰Cheaper: dried mint

Basil offers a unique flavor while being easy to find.

Peel the skin off the raw bottle mangoes.

Make lengthwise slits at intervals around the mangoes to help them cook thoroughly.

Pressure cook the mangoes with 2 cups of water. When the cooker reaches full pressure, lower the heat and cook for 10 to 12 minutes.

Prepare a spice mix by combining 1 and 1/4 teaspoons ground cardamom, 2 teaspoons ground cumin, 2 and 1/2 teaspoons black salt, 1/2 teaspoon regular salt, and 1/2 teaspoon ground pepper in a bowl.

Let the pressure cooker cool for around 15 minutes before opening it to check the mangoes.

Scrape the soft pulp from the cooked mangoes, separating it from the seeds. Measure the pulp, which should be about 4 cups, and save around half a cup of the rinsing water from the pressure cooker.

Stir the spice mix into the mango pulp and divide the pulp into two parts for two different preparations.

For the jaggery version, add 1 cup (200 g) grated jaggery and 1/4 cup water to a pan. Cook on medium heat until it boils, then lower the heat and let it boil for 2 to 3 minutes.

Add the first part of the mango pulp to the jaggery syrup along with the rinsing water. Stir well and bring to a boil, then lower the heat and let it boil for another 2 to 3 minutes until it forms a medium thick syrup.

Turn off the heat and stir in 2 teaspoons of lime juice to prevent crystallization. Let the jaggery concentrate cool to room temperature.

For the sugar version, add 180 g granulated sugar and 1/4 cup water to another pan. Bring to a boil on medium heat, then lower the heat and let it boil for 2 to 3 minutes.

Add the pureed mango pulp and the rinsing water to the sugar syrup. Stir and bring to a boil, then lower the heat and let it boil for another 2 to 3 minutes until it thickens.

Turn off the heat and stir in 2 teaspoons of lime juice to prevent crystallization. Let the sugar concentrate cool to room temperature.

Pour the jaggery concentrate into a clean bottle and the sugar concentrate into another bottle for storage. The concentrates can stay at room temperature for 5 days and in the fridge for a month.

To prepare drinks, tear and crush a few mint leaves and divide them between two glass mugs.

To one mug, add around 5 teaspoons (1/4 cup plus 1 tablespoon) of the jaggery concentrate; to the other mug, add 5 teaspoons (1/4 cup plus 1 teaspoon) of the sugar concentrate.

Add ice cubes to each glass and pour in enough cold water, then stir the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary